Ponsa Mulik

1. 1
   prep

   Prepare the jackfruit and potatoes.

   1.Apply a little oil to your hands and knife before cutting to avoid the sticky sap.

   2.Peel the raw jackfruit, remove the core, and cut into 1-inch cubes.

   3.Peel the potatoes and cut into similar sized cubes.

   TIPRubbing oil on your hands prevents the sticky jackfruit sap from clinging to your skin.
2. 2
   boil · ~8 min

   Parboil the jackfruit and potatoes.

   1.Place the jackfruit cubes and potato cubes in a pressure cooker.

   2.Add a pinch of salt and enough water to cover them.

   3.Pressure cook for 1 whistle, then release pressure immediately.

   4.Drain the water and set the vegetables aside.

   TIPDo not overcook; one whistle is enough to soften them slightly while keeping their shape.
3. 3
   temper · ~2 min

   Temper the whole spices.

   1.Heat mustard oil in a kadai over medium heat until it reaches smoking point.

   2.Lower the heat and let it cool slightly.

   3.Add bay leaves, cumin seeds, and dried red chilies.

   4.Let them sizzle and become fragrant, about 30 seconds.

   TIPHeating mustard oil to smoking point removes its raw pungency and gives the dish its characteristic flavor.
4. 4
   saute · ~5 min

   Sauté the onions and aromatics.

   1.Add the sliced onion to the pan.

   2.Sauté until the onions turn translucent and soft, about 3-4 minutes.

   3.Add the ginger paste and cook for another minute until the raw smell disappears.

   4.Sprinkle in turmeric powder, red chili powder, and cumin powder.

   5.Stir well and cook for 30 seconds.

   TIPCook the spices briefly; this wakes up their flavor but prevents them from burning and turning bitter.
5. 5
   saute · ~5 min

   Cook the tomatoes down.

   1.Add the chopped tomatoes to the pan.

   2.Sauté on medium heat until the tomatoes become soft and mushy.

   3.Cook until the oil starts to separate from the sides of the mixture.

   TIPLook for the oil to separate—this signals that the masala is perfectly cooked and raw flavors are gone.
6. 6
   simmer · ~15 min

   Simmer the curry with jackfruit and potatoes.

   1.Add the parboiled jackfruit and potatoes to the masala.

   2.Add salt and sugar. Gently stir to coat the vegetables with the spice mixture.

   3.Pour in 1 cup of water and bring to a gentle boil.

   4.Reduce the heat to low, cover, and simmer for 15 minutes until the vegetables are tender and the gravy thickens.

   TIPSimmering slowly allows the jackfruit to absorb all the flavors of the gravy.
7. 7
   garnish · ~2 min

   Finish and serve.

   1.Once the gravy reaches your desired consistency, turn off the heat.

   2.Sprinkle garam masala and drizzle ghee on top.

   3.Garnish with fresh chopped coriander leaves.

   4.Let it rest covered for 2 minutes before serving.

   TIPThe ghee and garam masala at the end add a final layer of rich aroma to the dish.

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