Raw jackfruit and Malabar spinach curry



INGREDIENTS:
2 cups finely chopped malabar spinach / basale soppu / vaali
1 cup raw jackfruit / kadgi / halasina kaayi cut into chunks
Salt to taste

FOR THE MASALA PASTE :
1 cup fresh coconut gratings
chickpea size tamarind
5 byadgi / kashmiri chillies roasted in 1/2 tsp oil
Grind the above ingredients adding water, into a fine paste

FOR THE TEMPERING:
6 tsp oil
10 crushed garlic cloves 

PROCEDURE:

  • Wash the veggies well and cook in cooker with 1/2 cup water and little salt
  • Transfer the cooked veggies in a vessel, add the ground masala . Add water and adjust the consistency of the gravy (semi thick)
  • Let the curry boil for 10 mins and turn off the flame
  • In a small pan heat oil, add the crushed garlic and fry till it turns brown colour
  • Add this tempering to the prepared curry and mix  well
  • Serve hot with hot rice and enjoy.
  • You can also have this with dosa or idli.

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