Ingredients:
Breadfruit - 1/2 kg
Dried Desi peas - 1/2 cup
Coconut oil - 3 tablespoons
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaf - 1 sprig
Onion (chopped) - 3
Green chilies (slit) - 2
Ginger garlic paste - 1/2 teaspoon
Tomato (chopped) - 2
Carrot (peeled and chopped into small pieces) - 2
Garam masala powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - as required
Water - 4 cups
Coriander leaves (chopped) - 2 teaspoons
Method:
Soak the dried desi peas in water for 6 hours. Apply some coconut oil to your palms, knife and cutting board. Peel the breadfruit with the knife. Then, wash it and cut it into wedges. Remove the core and chop the breadfruit into medium sized pieces. Add the soaked peas into a vessel and pour enough water to submerge them. Cook on medium flame until they are soft. After cooking, drain the water. Heat oil in a pressure cooker and add mustard seeds and cumin seeds. Once they start spluttering, add curry leaves, green chilies and chopped onion. Fry until the onion turns slightly golden brown. Then add ginger garlic paste and fry until the raw smell goes away. Then add chopped tomato and cook until soft. Add chopped carrots, chopped breadfruit and cooked peas. Mix well and add salt, chili powder, garam masala powder and turmeric powder. Mix and pour water. Pressure cook for 1 whistle. Once the pressure releases, open the lid and mix the curry once. Check the consistency and add some more water if required. If water is added, cook the curry until it starts to boil. Garnish with coriander leaves and serve hot along with roti, chapati or poori.
Comments