PANASA TARKARI

Ingredients:

1. 1 medium size Raw Jackfruit (Panasakatha)
2. 2 to 3 medium size Potato (Aalu)
3. 2 medium size Onion (Piaja)
4. 15 cloves Garlic (Galrlic)
5. 1 inch Ginger (Ada)
6. 100gms Tomato (Bilati Baigana)
7. 75gms Refine Oil (Refine Tela)
8. 1 tablespoon Turmeric Powder (Haladi Gunda)
9. 1 tablespoon Chilli Powder (Lanka Gunda)
10. 2 tablespoon Cumin (Jeera)
11. 1tablespoon Phutana ( Cumin, Mustard seed, Methi, Kala Jeera, Saunf)
12. 1tablespoon Cinnamon and Cardamom Powder (Dalchini, Gujurati Gunda)
13. Salt (Luna) to taste

Method:

Peel of the outer layer of the raw jackfruit (Panasa) and cut into small pieces. 

Cut the potato (Aalu) into small cubes.

Par boil the pieces of potato (Aalu) and jackfruit (Panasa).

Finely chop the onion (Piaja), ginger (Ada) and peel of the garlic (Rasuna) cloves.

Make a fine paste of the finely chopped onion (Piaja), ginger (Ada) ,garlic (Rasuna) and jeera ( Cumin).

Finely chop the tomatoes.

Heat oil in a frying pan, fry the boiled pieces of potato (Aalu) and jackfruit (Panasa) and keep it aside.

Again heat oil (Refine oil) and add phutana. After it starts spluttering add the above paste ,turmeric powder (Haladi Gunda) and chili powder (Lanka Gunda) and fry it

Then add the finely chopped tomatoes (Bilati Baigana) to it and fry.

Then add the boiled potatoes (Aalu) and jackfruit(Panasakatha) to the above paste and add salt to taste and frequently stir till they blend well with the paste .

Add water to it and stir well and cover the lid.

Cook on a lower flame.

After it is done, add the cinnamon and cardamom powder to it. Serve hot.