• 2 cuillère à soupe noix de coco rapée séchée< /li>< li class="wprm-recipe-ingredient" style="list-style-type : disque ;"> 2 càc sesame seeds
  • 1/2 cc (0.5 TL) < a href="https:/ / /2016/05/garam-masala-recipe.html" class="easily-ignore-wprm-recipe-ingredients-link" target="_blank">garam masala< /li>
  • 1/4 càc (0.25 cc ) Cardamom Moulue
  • 1/ 4 càc (0.25 cc) < span class ="wprm-recipe-ingredient-name">poivre noir Kors
  • Preparation

  • 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.

    < /li>< li id="wprm-recipe-26747-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    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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