Jack Fruit Stir Fry For Blog Hop Wednesday and change in Potluck Party

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ime flies and we are starting another session of Blog Hop Wednesday started by Radhika. Radhika is doing such a wonderful job. Hats off to you dear. This is an opportunity to make new friends in blogosphere and cook from their blog. Much interesting part is that they will also cook from your blog. This time I'm hoping on Shireen blog. She is having a large variety of food. It was difficulty to choose one out of them. I've chosed Raw Jackfruit sukka. A can of jack fruit was sitting in my pantry and I wanted to use that. Glad to found this recipe. What I made was totally different from the original recipe but I got my inspiration from her recipe. I think you wont mind me changing the recipe. I love to play with recipes.

I've an announcement too. Most of the fridays I'm busy in pot-luck or get together.  Like me some of you will be busy that day too. I got the review from my blogger friends that fridays are super busy for them. So I thought to change the day for our potluck in blogosphere. How about doing a potluck every week on Thursday? So the linky will be up every Thursday (Indian time). Hope this will be convenient for all of us.

Ingredients
Jack fruit - 1/2 can
Onion - 1 small thinly sliced
Boiled beans - 1/3 cup
Kitchen King - 1 tsp heaped
Turmeric powder - 1/4 tsp
Salt - to taste
Chilli powder - 1/2 tsp
Tamarind - lemon size
Jeera powder - 1/2 tsp
Grated coconut - 2 tbsp
Ginger garlic paste - 1 tsp
oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry patta - 3-4

Method

• Soak the black channa over night and boil it.
• Orignal recipe asked to boil jack fruit but I used canned jack fruit so I skiped this step.
• In a wok add 1 tbsp oil and add sliced onion. Fry it til golden brown. 
• Add 1 tsp Kitchen King Masala to it.
• Add jeera powder and fry on slow fire.
• Toss grated coconut and fry til nice aroma.
• Add tamarind juice and black channa and jack fruit.
• Add salt, tarmeric powder and chili powder.
• Sprinkle some water.
• Cook on a slow fire for 10 minutes, stirring occasionaly and turn off the flame.
• For Tempering add oil in a pan. Add mustard seeds. When they begin to splutter, add curry leaves.
• Add ginger garlic paste. Fry the paste nicely and add this to the vegetable.
• Serve hot.