Time to cook
A flavorful and tasty sabzi with the meaty texture of the cooked kathal or raw unripe jackfruit.
1 star anise
Black Pepper Powder
Red Chilli Powder
Chop the rinsed, peeled, and deseeded jackfruit into small pieces using a greased knife, ensuring your hands and chopping board are also greased.
Prepare the paste by blending coriander leaves, mint leaves, chopped ginger, chopped garlic, picador chillies and some water in a grinder until smooth.
Finely chop onion and tomatoes and keep aside.
Heat oil in a pressure cooker.
Add cumin seeds (jeera), cinnamon, cloves, bay leaf, cardamom, star anise and black pepper.
Add finely chopped onions and sauté onions till they turn golden.
Add the ground green masala paste. Mix very well and sauté for 2 to 3 minutes till oil starts separating.
Add chopped tomatoes followed by turmeric powder, garam masala, red chilli powder and coriander powder and saute the masala till the tomatoes soften and become pulpy.
In a bowl beat fresh curd.
Now switch off the heat, add the beaten curd and sauté till the oil separates.
Add chopped kathal and mix well.
Add water and salt and stir.
Pressure cook for 3 to 4 whistles on medium heat.
Allow the cooker to release pressure naturally before opening the lid and adding crushed kasoori methi.
Add chopped coriander leaves, stir and mix well before serving.