Panas Tarkari
Ingredients:
Panasa ( Raw Jackfruit ) – 1 medium size
Alu ( Potato ) – 2 to 3 medium size(200gm)
Piaja ( Onion ) – 2 medium size(200gm)
Rasuna ( Galrlic ) – 15 cloves
Ada ( Ginger ) – 1 inch
Bilati Baigana ( Tomato ) – 2 (100gm)
Refine Tela ( Refine Oil ) – 75gm
Haladi Gunda ( Turmeric Powder ) – 1 tbsp
Lanka Gunda ( Chilli Powder ) – 1 tbsp
Jeera ( Cumin ) – 2 tbsp
Phutana ( Cumin, Mustard seed, Methi ) – 1tbsp
Dalchini ,Gujurati Gunda ( Cinnamon and Cardamom Powder ) – 1tbsp
Salt to taste
Method:
Peel of the outer layer of the raw jackfruit ( Panasa ) and cut into small pieces .
Cut the potato ( Aalu ) into small cubes.
Par boil the pieces of potato (Aalu) and jackfruit ( Panasa).
Finely chop the onion ( piaja ), ginger ( ada ) and peel of the garlic ( rasuna ) cloves.
Make a fine paste of the finely chopped onion (piaja), ginger (ada) ,garlic ( rasuna ) and jeera ( cumin ).
Chop the tomatoes finely.
Heat oil in a frying pan, fry the boiled pieces of potato ( aalu ) and jackfruit ( panasa ) and keep it aside.
Again heat oil ( refine oil ) and add phutana. After it starts spluttering add the above paste ,turmeric powder ( haladi gunda ) and chili powder ( lanka gunda ) and fry it
Then add the finely chopped tomatoes ( bilati baigana ) to it and fry.
Then add the boiled potatoes ( Aalu ) and jackfruit(Panasakatha) to the above paste and add salt to taste and frequently stir till they blend well with the paste .
Add water ( 2 -3 cups ) to it and stir well and cover the lid.
Cook on a lower flame for 5 minutes.
After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot.
IIM Sambalpur
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