Baby Jackfruit Curry
[Vegan]

To Clean the Baby Jackfruit:

1. Apply coconut oil over your hands and knife. Remove the skin and cut jackfruit into small pieces. Put those pieces in water to avoid brown coloring.
2. Heat a pressure cooker and add washed jackfruit pieces along with a little salt and turmeric powder. Pour enough water until the pieces are submerged. Close the lid and pressure cook on low-medium flame for 1 whistle. Remove from the heat and let the pressure settle down. Drain the water completely and keep those cooked pieces aside.

To Make the Masala Paste:

1. Heat 1 tablespoon oil in a pan. Temper mustard seeds, fennel seeds, and curry leaves. Add chopped onions and sauté for a while. Add coconut pieces and cook until it turns golden brown.
2. Remove from the heat and allow to cool. Grind in a mixer along with 2 tablespoons coriander powder. Add 1 or 2 tablespoons water and blend until you get a smooth paste. Keep it aside.

To Prepare the Curry:

1. Heat 2-3 tablespoons oil in a pan. Add chopped tomatoes and green chilis. Mash the pulp. Add mint leaves and sauté a while. Add ginger-garlic paste and stir well.
2. Add ground masala paste, red chili powder, and coriander powder. Stir everything well and finally add cooked jackfruit pieces. Mix everything and add 2-3 cups water. Add more water if needed and cook it covered for 15 minutes.
3. Add garam masala and salt to taste and cook it covered for another 15-20 minutes on low flame you get a thick curry.