Saoji Jackfruit Curry

Ingredients

• 2 cups Chopped jackfruit (Each piece should be an inch long)
• 1 unit Tomatoes
• 1 unit Onions
• 4 teaspoons Coconut, grated
• 2 teaspoons Coriander seeds
• 1 teaspoon Cumin seeds
• 2.5 units Cloves
• 10 units Black peppercorns
• 2 units Green cardamom pods
• 2 units Black cardamom pods
• 1 unit Cinnamon stick
• 4.5 units Bay leaves
• 5 units Dry red chillies
• 1 tablespoon Poppy seeds
• 1 unit Ginger garlic paste
• 1 teaspoon Salt
• 3 tablespoons Oil
• 3.5 units Coriander leaves
• 1 unit Lemon
• 1 glass Water

Instructions

1. 1In a frying pan, roast the coriander seeds, cumin seeds, cloves, black peppercorns, green cardamom pods, black cardamom pods, cinnamon stick, bay leaves, and dry red chillies over low heat for 3-4 minutes. Set aside to cool. Dry roast the grated coconut for 1-2 minutes. Once cooled, grind all roasted ingredients into a smooth paste using a mixer grinder to create the Saoji masala.
2. 2In a frying pan, heat oil and sauté the roughly chopped onions until slightly browned. Add chopped tomatoes and cook for an additional 4-5 minutes on low flame. Allow the mixture to cool, then blend into a smooth paste using a mixer grinder.
3. 3In a pot, heat oil and add the onion tomato paste. Cook for 5 minutes, stirring continuously. Incorporate the Saoji masala and salt, cooking thoroughly. Add a little water if the mixture begins to stick to the pot.
4. 4Add the jackfruit pieces to the pot and stir well into the masala. Cook for 2-3 minutes. Pour in one glass of water and allow the curry to cook on medium flame for 30 minutes. Garnish with coriander leaves and add lemon juice to taste before serving.