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Kangra Jackfruit Madra
Jackfruit Madra by Sujata Sud Pant
Ingredients of Kangra Jackfruit Madra:
- Jackfruit – 250 gm, fried in mustard oil
- Mustard Oil – 2 Tablespoon
- Black Cardamom – 1
- Cinnamon Stick – 1
- Green Cardamoms – 2
- Cloves – 4
- Bay leaf – 1
- Cumin Seeds – 1 Teaspoon
- Coriander Powder – 1 Teaspoon
- Turmeric – 1 Teaspoon
- 1 Green Chilly
- Saunth (Dried Ginger Powder) – ½ Teaspoon
- Yoghurt – 1 Kg, beaten into a smooth paste
- Jaggery – 1 Teaspoon
- Garam Masala Powder – ½ Teaspoon
- Fresh Chopped Coriander – for garnish
- Almonds and Cashews, chopped and fried – ½ cup (optional)
- Ghee – 2 Tablespoons
In a kadhai heat the mustard oil till it smokes and cool it slightly. Then add both the cardamoms, cinnamon stick, cloves, bay leaf, cumin seeds, coriander powder, turmeric, green chilly and saunth.
After the spices splutter, add 250gms beaten yoghurt carefully into this masala. Stir continuously, do not let it curdle. Once it starts boiling reduce heat and gently simmer. After 10 minutes add another 250 gm of yoghurt and repeat the process. This has to be done till all the yoghurt has been added and literary fried.
Add the fried jackfruit (or whatever vegetable) you have decided on, mix well and cook for 5 to 10 minutes.
Add 1teaspoon of jaggery to balance the sourness of yoghurt, also the garam masala, fresh chopped coriander, almonds and cashews, if you want.
Lastly add 2 tablespoons of ghee, mix it all and serve.
Tip: You can also use: boiled kabuli chana, or matar-paneer combination or fried cauliflower or fried potatoes. The most exotic madra is made with guchhis [wild mushrooms] or lungru ka madra. Lungru is called fiddlehead fern and grows wild in the Himalayas during the rainy season.