Preparation For : 4 People | Preparation Time : 40 Minuites (Approx)
- Panasakatha ( Raw Jackfruit ) – 1 medium size
- Aalu ( Potato ) – 2 to 3 medium size(200gm)
- Piaja ( Onion ) – 2 medium size(200gm)
- Rasuna ( Galrlic ) – 15 cloves
- Ada ( Ginger ) – 1 inch
- Bilati Baigana ( Tomato ) – 2 (100gm)
- Refine Tela ( Refine Oil ) – 75gm
- Haladi Gunda ( Turmeric Powder ) – 1 tbsp
- Lanka Gunda ( Chilli Powder ) – 1 tbsp
- Jeera ( Cumin ) – 2 tbsp
- Phutana ( Cumin, Mustard seed, Methi ) – 1tbsp
- Dalchini ,Gujurati Gunda ( Cinnamon and Cardamom Powder ) – 1tbsp
- Salt to taste
Preparation : Step wise
- To start with, peel of the outer layer of the raw jackfruit ( Panasakatha ) and cut into small pieces .
- Cut the potato ( Aalu ) into small cubes.
- Par boil the pieces of potato (Aalu) and jackfruit ( Panasakatha).
- Finely chop the onion ( piaja ), ginger ( ada ) and peel of the garlic ( rasuna ) cloves.
- Make a fine paste of the finely chopped onion (piaja), ginger (ada) ,garlic ( rasuna ) and jeera ( cumin ).
- Finely chop the tomatoes.
- Heat oil in a frying pan, fry the boiled pieces of potato ( aalu ) and jackfruit ( panasakatha ) and keep it aside.
- Again heat oil ( refine oil ) and add phutana. After it starts spluttering add the above paste ,turmeric powder ( haladi gunda ) and chili powder ( lanka gunda ) and fry it
- Then add the finely chopped tomatoes ( bilati baigana ) to it and fry.
- Then add the boiled potatoes ( Aalu ) and jackfruit(Panasakatha) to the above paste and add salt to taste and frequently stir till they blend well with the paste .
- Add water ( 2 -3 cups ) to it and stir well and cover the lid.
- Cook on a lower flame for 5 minutes.
- After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot.
Health & Additional Cooking Tips
This recipe is rich in carotene, calcium, energy, fats and iron .