Spiced Jackfruit Kolhapuri With Steamed Ambe Mohar Rice Recipe

About this recipe

Indulge in the bold and tantalizing flavors of Spiced Jackfruit Kolhapuri with Ambe Mohar rice, a perfect vegan Indian dinner packed with plant-based goodness! Tender jackfruit is simmered in a rich Kolhapuri-style masala made with aromatic spices, tangy tomato puree, and creamy coconut milk. Served over fragrant Ambe Mohar rice, this dish offers a delightful balance of spice and comfort. With 19g of plant protein and 480 calories, it's ideal for fueling your body after a busy day or workout session. The cooking process involves layering flavors, with a splash of sizzling mustard seeds and cumin, followed by a robust blend of Kolhapuri masala and coconut milk that envelops the jackfruit chunks in a luscious sauce. It's a wholesome, nutrient-packed meal that's ready in just 45 minutes, perfect for weekday dinners or a cozy weekend treat. Bring the taste of Maharashtra to your table with this satisfying and aromatic dish!

Ingredients

• 1 kg Jackfruit
• 1 kg Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 250 ml Real Thai Unsweetened Coconut Milk
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Black Mustard Seeds (Rai)-80Gm
• 20 g Turmeric Powder
• - Red Chilli
• 100 G Kolhapuri Masala
• - Rock Salt
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse the Ambe Mohar rice thoroughly under running water and soak it for 15 minutes.
2. 2. Heat a pot with 300 ml water and bring to a boil; add the soaked rice and cook until tender, approximately 12 minutes.
3. 3. In a large pan, heat the vegetable oil over medium heat and add mustard seeds; let them splutter.
4. 4. Add cumin seeds, minced garlic, grated ginger, and chopped green chilies; sauté till aromatic, about 2 minutes.
5. 5. Add the finely chopped onions and cook until golden brown, stirring occasionally to prevent burning.
6. 6. Stir in the pureed tomatoes and cook until the mixture thickens and starts releasing oil, around 5 minutes.
7. 7. Add turmeric powder, Kashmiri red chili powder, and Kolhapuri masala to the pan; mix well and cook for another 2 minutes.
8. 8. Add the cleaned and cut jackfruit pieces to the pan and stir to coat them evenly in the masala.
9. 9. Pour in the coconut milk and season with rock salt; mix well and bring to a gentle simmer.
10. 10. Cover the pan and cook the jackfruit on low heat for 12-15 minutes until tender, stirring occasionally.
11. 11. Garnish the jackfruit masala with freshly chopped coriander leaves and turn off the heat.
12. 12. Serve the spiced jackfruit Kolhapuri over the warm, steamed Ambe Mohar rice for a comforting dinner.