So the fridge is empty and I go to buy veggies and there’s a, what? RAW JACKFRUIT!!!!! Like, wow!!
Now this just HAD to be made! Even better with a friend joining for lunch! So kathal-alu sabji in mustard oil and with coconut milk, a concoction that turned out very successful, paired with urad dal khichdi and scrambled eggs Gordon Ramsay style.

Ingredients:

4 cups of skinned, cleaned jackfruit cut into cubes
2 potatoes peeled and cubed
1 tbsp cashew nuts
1-2 cups Coconut milk
1 cinnamon stick
1 bay leaf
½ tsp crushed pepper
1 small onion sliced
2 green chillies
6 flakes of crushed garlic
½ tsp turmeric powder
1/3 tsp red chilli powder
1 tsp coriander powder
Mustard oil (or oil of your choice)
Salt to taste

Instruction:

– Fry cashewnuts in ghee till golden brown. Set aside.
– Pressure cook jackfruit with 1 cup water for 2 whistles, cool, open and drain.
– Heat ample mustard oil, fry chopped potatoes. Set the potatoes aside on a paper towel.
– Add a stick of cinnamon, coarsely crushed pepper, and a bay leaf into the hot mustard oil,
add onions, green chilies and crushed garlic .
– Add turmeric, chili, coriander powder.
– Add jackfruit, let cook for a few minutes, add the potatoes, let cook for some time – it
becomes soft and creamy this way.
– Add coconut milk, let simmer for a few seconds, add salt to taste, mix in cashews and serve!
Note: Can substitute cashews with prawns for a delightfully tasty non-veg version. Just fry them in the same oil after the potatoes and before the onions.