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Main Ingredients | Bengal gram (chana) , Jackfruit |
Cuisine | Maharashtrian |
Course | Main Course Vegetarian |
Prep Time | 3-3.30 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup Bengal gram (chana)
- 1/2 kilogram jackfruit
- 3 tablespoon olive oil
- Salt to taste
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- A pinch of asafoetida
- 1 tablespoon grated jaggery (gur)
For paste
- 1 teaspoon coriander seeds
- 1/2 teaspoon split skinless black gram (dhuli urad dal)
- 1/4 teaspoon fenugreek seeds
- 3-4 whole dry red chillies, broken
- 1 cup scraped fresh coconut
- 1 tablespoon tamarind pulp
Method
- Soak chana in three cups of water for three to four hours. Drain. Apply a little olive oil to your palms and knife and remove skin of jackfruit. Further cut the jackfruit into two centimetres pieces.
- Apply salt and set aside. Steam the pieces in a steamer for five minutes. Remove from steamer and set aside. Pressure cook soaked chana in two cups of water for about three whistles or till soft.
- Heat one teaspoon of olive oil in a kadai (wok). Add coriander seeds, split black gram and fenugreek seeds. Sauté till lightly browned. Add broken red chillies and sauté for a minute.
- Grind to a coarse masala paste along with coconut, tamarind pulp and sufficient water. Heat remaining olive oil in a kadai. Add mustard seeds and curry leaves and let the mustard seeds splutter. Add asafoetida and the ground masala. Stir well and cook for two minutes.
- Add boiled chana and stir well. Add steamed jackfruit pieces, salt and jaggery. Stir, add half a cup of water and cook for five minutes on low heat stirring occasionally. Remove from heat and serve hot.
Nutrition Info
Calories | 2199 |
Carbohydrates | 256.1 |
Protein | 58.7 |
Fat | 104.4 |
Other Fiber | 18.8gm |
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