Total Calories: 411
1. In a spice or coffee grinder, grind the Bengali 5-Spices to make a fine powder. Remove to a small bowl and mix in the coriander.
2. In a food processor or blender, process together the onion, ginger, and garlic to make a smooth paste. Remove to a bowl and then process together the tomatoes, cilantro, and yogurt until smooth.
3. Place the jackfruit pieces in a medium nonstick wok and cook, stirring, over medium-high heat until dry, about 2 minutes. Add 2 tablespoons of the oil and cook, stirring, until the pieces are golden brown, about 5 minutes. Transfer to a bowl.
4. Heat the remaining oil in the pan and cook, stirring the onion paste over medium heat until browned, about 7 minutes. Add the ground spices and stir about 2 minutes, then add the puréed tomato-yogurt mixture and cook, stirring, until most of the juices evaporate, about 3 minutes.
5. Add the jackfruit pieces, stir about 2 minutes, then add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer, until the jackfruit pieces are soft and the sauce is thick, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala and cilantro on top and serve.
VARIATION: For a vegan alternative, omit the yogurt and add an extra tomato in Step 2.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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