Ingredients2 cuillère à soupe noix de coco rapée séchée< /li>< li class="wprm-recipe-ingredient" style="list-style-type : disque ;"> 2 càc sesame seeds li>1/2 cc (0.5 TL) < a href="https:/ /www.veganricha.com /2016/05/garam-masala-recipe.html" class="easily-ignore-wprm-recipe-ingredients-link" target="_blank">garam masala a>< /li>1/4 càc (0.25 Spa n> cc ) Cardamom Moulue 1/ 4 càc (0.25 cc) < span class ="wprm-recipe-ingredient-name">poivre noir Kors
Grind or puree the spice mixture into a coarse flour and set aside.
Drain the jackfruit from the can. Grate the jackfruit with a processor or fork. I use a food processor. a few pulses and you’re done. While preparing, soak the grated jackfruit in water for 10 minutes. Drain before use, rinse well and use, especially for pickled jackfruit.
Heat the oil in a pan over medium-high heat. When hot, add mustard and cumin. Cook until they change color or start to burst. half a minute
Add bay leaf, chili peppers and asafetida and cook for a few seconds.
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Add onion and garlic and sauté until translucent. 4 to 5 minutes
Add the coconut spice mix, mix well and toast for 2 minutes or until fragrant and the coconut changes color .
Add drained and rinsed jackfruit, chickpeas, salt and mix.
Add 1/2 cup water, cover and boil for 5 minutes. Reduce the heat to medium-low and cook for 10 to 15 minutes. If necessary, add a little water in between. Stir every 5 minutes. Taste and adjust the salt and spices. Continue cooking until the jackfruit regains its flavor. Serve with dal or curries and garnish with coconut and a squeeze of lemon.
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