Ingredients:

• 900 gms. baby Jackfruit
• 225 gms. Ghee
• 4 Cloves
• 4 Black Peppercorns
• 1 black Cardamom
• 2 green Cardamom
• 1 medium onion, peeled and finely chopped
• 2 Bay Leaves
• 6 tbsp – Tomato puree
• 4 tbsp – Yoghurt
• 1 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 300 ml. water
• salt
• 1 tbsp – Garam Masala
• For the paste:
• 1 medium onion, peeled and chopped
• 8 Garlic cloves, crushed
• 15 gm root ginger, crushed
• 1 tbsp – Coriander seeds

Method:

1. Using a greased knife and greased hands, clean the jackfruit and cut it into medium-sized pieces.
2. Heat ghee in a flame-proof casserole and fry the fruit with the cloves, peppercorns and cardamom until it is golden brown.
3. Lift the fruit from the pan with a slotted spoon and set it aside.
4. Fry the onions in the ghee left in the pan until golden and add the bay leaves, tomato puree, yoghurt, turmeric and chilli powder.
5. Make a fairly smooth mixture by grinding all the ingredients together and add this to the pan.
6. Cook over a low heat until the ghee starts to separate.
7. Add the jackfruit and cook, stirring for 5 minutes.
8. Stir in the water, season with salt to taste and bring the mixture to the boil.
9. Transfer the dish to a preheated oven and bake at 180 degrees C or 350 degrees F for about 1 hour or until the jackfruit is tender.
10. Sprinkle with garam masala before serving.