Potato & jackfruit subji

Name: Potato & jackfruit subji
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 gm jackfruit cut in pieces; 2 potatoes; 1 onion; 2 tomatoes; 4-6 pods garlic; 1 " piece ginger; 2 tb sp chopped coriander leaves; 1 Green chilli; 1 tsp cumin seeds; To taste salt; 1/2 tsp red chilli powder; 1/2 tsp turmeric powder; 1/2 tsp coriander seeds powder; 1/2 tsp garam masala; Cooking Oil for deep frying and for tadka; 2 tb sp water

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron3
#puzzle #potato

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron3
#puzzle #potato

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Ingredients

2 servings

200 gmjackfruit cut in pieces
2potatoes
1onion
2tomatoes
4-6 podsgarlic
1" piece ginger
2 tbsp chopped coriander leaves
1Green chilli
1 tspcumin seeds
To tastesalt
1/2 tspred chilli powder
1/2 tspturmeric powder
1/2 tspcoriander seeds powder
1/2 tspgaram masala
Cooking Oil for deep frying and for tadka
2 tbsp water

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Steps

1

Peel wash and Chop potatoes and jackfruit.
2

Peel wash and Chop onion. Grate ginger and garlic. Make a puree of tomato.
3

Heat oil in a karahi. Deep fry potatoes and jackfruit till golden.
4

Transfer it in a plate.
5

Now transfer excess oil in a bowl leaving only 2 tb sp oil in karahi. Add cumin seeds and when cumin seeds splutter put ginger garlic and saute for 30 seconds. Add onions and cook on low flame till onion gets translucent. Add salt, red chilli powder, turmeric powder, garam masala and coriander seeds powder and mix well. Add tomato puree and cook till oil leaves the karahi.
6

,
7

Add fried potatoes and jackfruit and mix well. Add 2 tb sp water and cook on low flame for 5 minutes. Switch off the flame.
8

Serve hot garnished with chopped coriander leaves with chapatti or parantha.