Prep Time: 05 Hours

Cook Time: 45 Minutes

Servings: 1-2 Servings

Ingredients

• 200 gm jackfruit (kathal) chopped into 1 inch pieces.
• 4 tomatoes,
• 1 onion
• ½ tbsp kasoori methi
• salt and ground pepper to taste
• 1/3 cup cashew nuts, soaked for 4 hours

Method

• Drain the water from the cashews. Wash them well.
• Pulse in a grinder with a little bit of water to form a thick smooth paste.
• Keep half the paste aside. Add salt and pepper to the other half, mix jackfruit pieces and cover.
• Leave aside for one hour to marinate.
• Take 3 tomatoes, 1 onion and blend them.
• Take 1/5 cups of water in a wok/kadhai.
• When it heats up, add the tomato-onion paste to it, bring it to boil and lower the flame.
• Keep cooking, ensuring it does not burn. This will take about 20 – 25 minutes. You will know it is done when the paste is thick, the bottom of the kadhai is shiny and the paste is not at all sticking to it.
• Steam the remaining tomato for 3 minutes and blend it.
• Add it to the cooked tomato onion gravy.
• Add the remaining cashew cream along with salt and pepper.
• Add water if required to make a thick gravy (same consistency as a tomato ketchup).
• Roast the marinated jackfruit in the oven at 200 degrees C for approx 15 minutes, till the edges are slightly more browned than the rest.
• Add the jackfruit to the gravy and let it cook for 5-10 minutes.
• Add kasoori methi after 10 minutes and let all the flavours merge.
• Serve hot

To know more, please visithttps://sharan-india.org/healthy-recipes/

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