Kathal ki sabjiiii

Ingredients

2 cups raw jackfruit, diced
1/4 tsp turmeric powder (haldi)
25 mm. (1") stick of cinnamon (dalchini)
4 to 5 cloves (laung / lavang)
3 bayleaves (tejpatta)
1 cup onions, sliced
1 tbsp chopped ginger (adrak)
1 tbsp chopped garlic (lehsun)
1 cup chopped tomatoes
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
2 tsp chilli powder
3 tbsp oil
salt to taste

For the garnish
1/4 tbsp chopped corriander (dhania)
Method
In a bowl, mix together the jackfruit, turmeric, salt and 1 tablespoon of oil. Keep aside for 10 to 15 minutes.
In a pressure cooker, add the remaining 2 tablespoons of oil, cinnamon, cloves and bay leaves and sauté for a few seconds.
Add the onions, ginger and garlic and cook till onions are lightly browned.
Add the tomatoes, coriander seed powder, cumin seed powder and chilli powder and cook till the oil is released from the tomato mixture.
Add the marinated jackfruit mixture and sauté for 4 to 5 minutes.
Add 1½ cups of water and pressure cook for 2 whistles over a medium flame.
Open the cooker and dry out liquid if there is any.
Garnish with the coriander and serve hot.