Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, raw jackfruit no onion garlic veg curry (echorer niramish dalna). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Raw Jackfruit no onion garlic veg curry (echorer niramish dalna) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Raw Jackfruit no onion garlic veg curry (echorer niramish dalna) is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook raw jackfruit no onion garlic veg curry (echorer niramish dalna) using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Raw Jackfruit no onion garlic veg curry (echorer niramish dalna):

1. Get cubed raw jackfruit
2. Prepare potato cubed
3. Get chopped coconut
4. Make ready grated coconut
5. Take ginger paste
6. Get tomato puree
7. Prepare turmeric
8. Get th tsp red chilli powder
9. Take cumin powder
10. Prepare bay leaf
11. Get salt and sugar
12. Prepare garam masala
13. Take ghee
14. Prepare mustard oil
15. Make ready chopped coriander
16. Make ready slit green chillies

Instructions to make Raw Jackfruit no onion garlic veg curry (echorer niramish dalna):

1. Remove the hard outer skin of jackfruit and cube it.Immerse in water with salt for sometime.
2. Pressure cook 2-3 whistles and discard water.Care should be taken that it should not be mushy while pressure cooking.
3. Heat mustard oil and fry the chopped coconut chip light brown.Fry the cubed potatoes in low flame till soft.Now fry the parboiled raw jackfruit. Add ghee and fry ginger paste,grated coconut, tomato puree,cumin powder,turmeric,red chilli powder,bay leaf,salt and sugar to taste.
4. Toss all and add 1 cup water approximately. Bring to boil and cook till done.Sprinkle garam masala and toss.Garnish with chopped coriander and slit green chillies.Serve with roti or rice.

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