- 500 gm Panasa
- 2 to 3 medium size Aalu
- 2 medium size Piaja
- 15 cloves Rasuna
- 1 inch Adaa
- 100 gms Tomato
- 100 gms Refine Oil
- 1 tablespoon Haladi Gunda
- 1 tablespoon Lanka Gunda
- 2 tablespoon Jeera
- 1 tablespoon Phutana
- 1 tablespoon Dalchini, Gujurati Gunda
- Luna to taste
Cooking Process of Panasa Tarkari (Jackfruit Curry)
Peel the outer layer of Panasa and Cut into small pieces.
Cut the Aalu into snall pieces.
Cut the Piaja, Adaa, Rasuna, Tomato.
Grind the Piaja, Adaa, Rasuna and Jeera make it fine paste.
Boil the Panasa and Aalu.
After Boiled Soke the water.
In a hot Pan, fry the boiled pieces of Panasa and Aalu and keep it aside.
Heat the Oil in a Kadhai, add Phutana.
Add the Paste (Piaja, Adaa, Rasuna and Jeera), Haladi Gunda, Lanka Gunda and saute it well for 3 -4 minutes.
Add Chopped Tomato and fry it well.
Add boiled Panasa and Aalu and mixed it in to cooked paste, stir frequently.
Add water and cover it in lower flame for 5-6 minutes.
Atlast add Dalchini and Gujurati Gunda.
Now your Panasa Tarkari is Ready to Serve.