Jack fruit dilkhush

Name: Jack fruit dilkhush
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 kg raw Jack fruit cut into cubes and boil it salt and turmeric; to taste Salt; 1 tsp Sugar; 2 chopped onions; 1 tsp ginger paste; 2 tsp garlic paste; 2 chopped tomatoes; 1 tsp cumin powder; 2 tsp coriander powder; 1 tsp turmeric powder; 2 green chilli; 6 cashew nuts paste; 1 tbsp khus khus (posto), puppy seed; 1 cup milk; 2 cardamom; 4 cloves; 1 cup water; 2 tbsp curd; 1 tbsp ghee; 2 tsp turmeric powder; 1 potato cut into cubes; 2 tbsp chopped coriander leaves

Sushree Satapathy @justrecipes

#goldenapron
18. 03 .19
post 3

Jack fruit is a lovely substitute of non-veg recipes. For all the vegetarians, this is a lovely, tasty and succulent recipe of Jack fruit, with a twist of muglai version to make it absolutely finger licking good.

#goldenapron
18. 03 .19
post 3

Sushree Satapathy @justrecipes

#goldenapron
18. 03 .19
post 3

Saved

Ingredients

20 minutes

6 servings

1 kgraw Jack fruit cut into cubes and boil it salt and turmeric
to tasteSalt
1 tspSugar
2 chopped onions
1 tspginger paste
2 tspgarlic paste
2chopped tomatoes
1 tspcumin powder
2 tspcoriander powder
1 tspturmeric powder
2 green chilli
6 cashew nuts paste
1 tbspkhus khus (posto), puppy seed
1 cupmilk
2cardamom
4cloves
1 cupwater
2 tbspcurd
1 tbspghee
2 tspturmeric powder
1potato cut into cubes
2 tbspchopped coriander leaves

Saved

Steps

20 minutes

1

Make a paste of cashew nut, cardamom, cloves, curd and khus khus.
2

Cut the Jack fruit into cube size and pressure cook it with salt and turmeric powder 1/2 cup of water. Then heat a kadai with ghee add chopped onions cook for 2 minutes then add cumin seeds,
3

Then add ginger, garlic paste,cook a little, then add tomatoes, curd, cumin powder, coriander powder then cook for 1 minute then add boiled Jack fruit and cook for another 2 minutes, add salt to taste, sugar, green chilli, lastly add water then add cashew mixture and milk for gravy.
4

Cover and cook for 5 minutes more, then decorate with coriander leaves. Serve hot.