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Preparation Time: 15 minutes
Cook Time: 45 minutes
Serves: 2 servings
Ingredients
1 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
2 bay leaves
½ teaspoon nigella seeds
1 chopped small onion
2 red chilies, dried
1" chopped ginger
5 chopped garlic cloves
½ teaspoon turmeric
1 teaspoon coriander powder
2 medium tomatoes pureed, or 1 1/2 cups tomato puree
¼ teaspoon black pepper
½-¾ teaspoon salt or as necessary
1 (20 ounce) can green Jackfruit {drained & rinsed}
1-1 1/2 cups water
Method
1. Add oil into a pressure cooker pot and select the saute/brown setting.
2. Add nigella seeds, mustard and cumin into the hot and melted oil in the skillet.
3. Saute for about 1 minute until popping or sizzling.
4. Add red chilies and bay leaves and cook for some seconds.
5. Add salt, ginger, garlic and onion into the pressure cooker pot.
6. Saute for 5-6 minutes, until translucent.
TIP: Stir from time to time.
7. Add the black pepper, turmeric and the coriander into the mixture in the pressure pot and stir until completely combined.
8. Add the tomato puree and saute for 2 minutes.
9. Add water, salt and the jackfruit into the pressure pot mixture.
10. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
11. Cook for 8 minutes on high pressure.
12. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
13. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
14. Use a spatula to shred cooked jackfruit.
15. Serve garnished with cilantro and enjoy.
