Ghee Bhat with Jackfruit Curry

Ingredients

• 500 g Young Green Jackfruit (Cleaned and cut into 1.5-inch cubes)
• 300 g Potatoes (Peeled and cut into 1.5-inch cubes)
• 150 g Onion (Finely chopped)
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 250 g Tomatoes (Pureed)
• 2 pcs Green Chilies (Slit lengthwise)
• 4 tbsp Mustard Oil
• 2 pcs Bay Leaf
• 2 pcs Dried Red Chilies (Broken in half)
• 1 inch Cinnamon Stick
• 2 pcs Green Cardamom (Slightly crushed)
• 3 pcs Cloves
• 0.5 tsp Cumin Seeds
• 1 tsp Turmeric Powder (Divided into two 1/2 tsp portions)
• 1 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.5 tsp Salt (For boiling jackfruit)
• 1 tsp Sugar
• 1 tsp Garam Masala Powder
• 1 tbsp Ghee
• 2 cup Hot Water
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil the Jackfruit

   • In a pressure cooker or large pot, combine the jackfruit cubes, 1/2 tsp turmeric powder, and 1/2 tsp salt.
   • Add enough water to cover the jackfruit completely.
   • If using a pressure cooker, cook for 1 whistle. If using a pot, bring to a boil and cook for 10-12 minutes until the jackfruit is tender but still holds its shape. Drain thoroughly and set aside.
2. 2

   Fry Potatoes and Jackfruit

   • Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it shimmers.
   • Carefully add the potato cubes and fry for 5-7 minutes, stirring occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
   • In the same oil, add the boiled jackfruit cubes. Fry for 4-5 minutes until they develop a light golden-brown crust. This step is crucial for texture. Remove and set aside.
3. 3

   Prepare the Spice Base (Masala)

   • Add the remaining 2 tbsp of mustard oil to the pan. Heat it over medium heat.
   • Reduce heat to low and add the bay leaves, dried red chilies, cinnamon stick, crushed cardamoms, cloves, and cumin seeds. Sauté for about 30-40 seconds until the spices are fragrant.