Ariso Recipes
Coconut Spiced Jackfruit & Black Chickpea Stir Fry
Last update date: February 24, 2012
Enjoy the delightful flavors of Coconut Spiced Jackfruit & Black Chickpea Stir Fry. Tender jackfruit seeds and black chickpeas are infused with aromatic spices and coconut, creating a savory side dish that pairs perfectly with steamed rice.
55 minutes.
Coorg
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Ingredients
4
How To Cook?
1
To begin making the coconut spiced jackfruit & black chickpea stir fry, soak the black chickpeas overnight. pressure cook them in 2 cups of water with salt until tender, about 6 to 8 whistles or 20 to 25 minutes.
2
Once cooked, allow the pressure to release naturally. drain the water from the chickpeas and set them aside.
3
In the same pressure cooker, add the jackfruit seeds and 1 cup of water. pressure cook for 3 whistles. release the pressure, drain any excess water, and let the seeds cool down. peel off the skin and chop them into small pieces.
4
In a grinder, coarsely grind the red chillies, cumin seeds, coriander seeds, cloves, cinnamon, fresh coconut, ginger, and garlic. add a little water if needed to form a paste. set the paste aside.
5
Heat a kadai or pan with oil. add mustard seeds and cumin seeds. allow them to splutter for a few seconds.
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