Jackfruit Ghee Roast

Ingredients

• - 400g raw jackfruit in Mangalorean style
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare raw jackfruit: Use 400g canned young raw jackfruit or fresh. Cut into 3-cm pieces. Parboil in salted water 15 minutes. Drain and pat dry.
2. Make ghee roast masala: Blend 6-8 dried Byadgi red chillies (soaked 15 minutes), 1 tbsp coriander seeds, 1 tsp cumin, 5 garlic cloves, 1 tsp tamarind paste and salt to a smooth paste.
3. Heat ghee generously: Heat 4 tbsp ghee in a heavy pan on medium heat.
4. Fry shallots: Add 1.5 cups sliced shallots. Fry on medium heat 10-12 minutes until golden.
5. Add ghee roast masala: Add the dark red chilli paste. Fry on medium heat 8-10 minutes stirring constantly until the paste darkens and oil separates.
6. Add jackfruit: Add parboiled jackfruit pieces. Toss to coat in the dark masala.
7. Fry together: Cook on medium heat 8-10 minutes until the jackfruit absorbs the masala and gets slightly crispy edges.
8. Add sugar: Add half tsp sugar for balance. Toss well.
9. Add final ghee: Drizzle 1 tbsp more ghee. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Jackfruit ghee roast should be dark, smoky and intensely flavoured. Serve with steamed rice.