INGREDIENTS :

800gms Kathael (Raw Jackfruit)
2tbsp Oil to prepare Jackfruit
12 Kali Mirch (Black Peppercorns)
5 Chotti Elaichi (Green Cardamom)
3 Motti Elaichi (Black Cardamom)
2 Laung (Cloves)
1 piece Dalchini (Cinnamon)
1 tsp Haldi (Turmeric Powder)
1 tbsp Lemon Juice
250gms Baby Onions
½ tsp Castor Sugar
250gms Cherry Tomatoes
2tbsp White Vinegar to soak Onions
Salt to taste

For the Masala :

3 tsp Ghee (Clarified Butter)
1 tsp Jeera (Cumin Seeds)
8 Whole Red Chilies
5 tsp Dhania (Coriander Powder)
1 tsp Red Chili Powder
1 tsp Haldi (Turmeric Powder)
4 tbsp Tamarind Pulp
1 tsp Gurh (Jaggery Powder)
½ tsp Motti Elaichi (Green Cardamom Powder)
1/8 tsp Laung (Cloves)
Salt to taste
Few leaves Fresh Basil (Tulsi)

METHOD :

Rub hands with Oil. Peel the Jackfruit, cut into quarters, core, cut into 1 ½ inches chunks, remove the seeds and keep aside. Transfer to a handi(pot), add Pepper, Green Cardamom, Black Cardamom, Cloves, Cinnamon, Turmeric, Lemon Juice, and Salt, boil until soft. Drain and keep aside.

Dissolve Castor sugar in Vinegar and reserve the peeled Onions in it for 45 - 50 minutes.

In a small kadai(wok) add the Tamarind pulp, Jaggery and ¾ Cup of water, bring to a boil, reduce to low heat and simmer until reduced to pouring consistency.

Melt ghee in a kadai(pan), add Cumin Seeds and Red Chillies, stir over medium heat until the seeds begin to splutter, add Coriander, Red Chilies and Turmeric powder, dissolved in ¼ Cup of water. Bhunno(stir-fry) until the moisture evaporates. Drain and add Onions and the Bell Peppers, stir, add Tamarind mixture and bhunno(stir-fry) for a minute. Reduce to low heat, add Jackfruit and Salt, toss or stir carefully until the masala coats the Jackfruit. Sprinkle basil and the Cardamom and Clove powders, stir.

Remove to a serving bowl and serve with Tandoori Roti's or Phulka's.