In Sri Lanka we had rotti and tender jackfruit dry sabzi from a road side shack. My husband liked it very much. Yesterday he asked me to make the same preparation as there was tender jackfruit at home.

Since I had watched our Sri Lankan host while cooking at her house, I have a basic idea of Sri Lankan cooking. So I ventured to prepare it, with some trepidation. And I was so happy when I got a five star rating from my better half!

Ingredients:

2 cups of skinned, pressure cooked (for 4 minutes), and shredded tender jackfruit
1 large onion thinly sliced
1 twig of curry leaves
2 dried red chillies, broken into two
2 tbsps of mustard oil
1 bay leaf
½ tsp cumin
½ tsp fenugreek seeds
¼ tsp crushed pepper
¼ tsp red chilli powder
Salt to taste

Instruction:

• Heat the oil, when it starts smoking, add the bay leaf, jeera, fenugreek seeds, and crushed pepper
• Add the sliced onion and curry leaves, reduce the flame and keep stirring.
• When the onion lightly browns, add the shredded jackfruit, salt and red chilli powder.
• Keep stirring till it turns brown and crispy.