Plakkai urulai chops

Ingredients:

• Plakkai (unripe Jackfruit) - 250 gm
• Potato - 2
• Onion - 1
• Tomato - 1
• Garlic - 4 to 6 clove
• Chilli powder - 3 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Oil - 3 tbsp
• Mustard - 1/2 tsp
• Urudh dhal - 1/2 tsp
• Bay leaf - 1
• Asafoetida - 1/2 tspr
• Red chilli - 2
• Curry leaves - 1 string

To grind

• Coconut - 1/4 cup
• Aniseed - 2 tsp
• Kasa kasa - 2 tsp

Method:

Deskin the plakkai. Cut them into an inch thick triangles. Cut the pitato into 1" thick pieces.

Cook the plakkai pieces in little water and salt.

Chop the onions and tomato. Crush the garlic and remove the peel.

In a pan heat oil season with mustard, urudh dhal red chillies, bay leaf, asafoetida and curry leaves.  

Add the garlic, onion saute well. Add the chopped tomatoes and cook well. Now add chilli powder, turmeric powder.

Drain and add the plakkai pieces and potato pieces add 1/2 glass of water and salt. Pressure cook for 2 to 3 whistles.

Open the pan and let it boil/cook till all water is absorbed and oil starts to separate.

Add the ground coconut paste. Cook well.

Can be served with rice.

Note: Health conscious people can reduce the quantity of oil. plakkai takes a little longer time to cook and hence have asked to boil for 10 min and then pressure cook. Also the stickiness will go woth that boiled water hence i have asked ti drain and discard the water. Apply oil in fingers and palms and the knife balde while cutting the plakkai to avoid stickiness.