Jackfruit Sabzi


3 tablespoons neutral oil, like sunflower

1 teaspoon mustard black seeds

1 yellow onion, halved and sliced very thinly

1 curry leaf sprig

1 (20-ounce) can of drained jackfruit chunks in brine (about 10 ounces)

two beefsteak or big Roma tomatoes, cut coarsely

1 teaspoon cumin (dried mango powder)

1 teaspoon powdered Kashmiri chile

1 teaspoon garam masala

1/2 teaspoon powdered turmeric

1 teaspoon kosher salt, plus more to taste

Basmati rice or roti may be served as a side dish.

How to prepare:

  1. Oil and mustard seeds are added to a medium pan heated over medium heat and seasoned with mustard seeds. When the mustard seeds begin to pop, add the onion and curry leaves to the pan. Stir constantly for around eight minutes, or until the onions are golden brown.
  1.  Add the jackfruit (breaking up any large pieces with your fingers), tomatoes, spices, and salt, and simmer for an additional 10 minutes, stirring regularly, until the majority of the liquid has evaporated and the jackfruit is coated with a thick sauce. Taste for salt, and if necessary, add more. Allow to gently cool before serving with rice or roti.

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