Ingredients: 10 Jackfruit Seeds (Kathal),1 Stone flower,1 Star anise,1 inch Cinnamon Stick (Dalchini),2 Cardamom (Elaichi) Pods/Seeds,1 Bay leaves (tej patta),1 teaspoon Fennel seeds (Saunf),1 Onion – sliced,2 cloves Garlic – chopped,1 inch Ginger – chopped,1 Green Chilli – chopped,1 teaspoon Red Chilli powder,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Salt – to taste,1/2 cup Fresh coconut – grated,5 tablespoons Poppy seeds – roasted
Time in minutes: 40 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Jackfruit Seed Korma Recipe grind the roasted poppy seeds and coconut with water to a smooth paste and keep it aside. This is the korma masala. Heat a sauce pan on medium heat, bring the water to boil, put the jackfruit seeds and allow it to boil for 20 minutes.Drain the water and by using a knife peel off the outer part (white part) of the skin and cut into half. Keep it aside.Heat a pressure cooker on medium flame, add oil, fennel seeds, bay leaf, stone flower, star anise, cinnamon and cardamom and fry for 10 seconds.Add sliced onions, ginger, garlic and green chilli and fry for about 5 minutes till the onions turn translucent.Next add the korma masala, along with spice powders-red chilli powder, turmeric, garam masala, coriander powder and salt. Mix well.Saute for 5 more minutes, add the cooked seeds and 1 cup of water and pressure cook for 1 whistle.Switch off the heat and allow the pressure to release naturally and serve hot.Serve the Jackfruit Seed Korma with Malabar parotta or tawa paratha with a glass of Pudina Buttermilk Recipe for a simple weekday meal.