Dairy-Free Ambul Thiyal with Jackfruit

Instructions

1. 1Drain and rinse the about 570 g Canned Young Jackfruit (in brine or water) thoroughly. Shred the jackfruit into bite-sized pieces.
2. 2Place the 4-5 pieces Goraka (Dried Tamarind) in a heatproof bowl and pour 1 cup of warm water over them. Let them soak for 15 minutes. After soaking, squeeze the goraka to release the pulp into the water, then discard the seeds and skins.
3. 3Prepare the aromatics: finely chop the 1 large Onion, mince the 4 cloves Garlic, and mince the 2.54 cm Ginger. Slice the 2 small Green Chilies into thin rounds. Have the 10 leaves Curry Leaves ready.
4. 4In a large heavy-bottomed pot, combine the shredded jackfruit, the strained goraka pulp and soaking water, the chopped onion, minced garlic, minced ginger, sliced green chilies, 10 leaves curry leaves, 1 tsp Turmeric Powder, 1 tsp Chili Powder, 1 tsp Black Pepper, and 1 tsp Salt.
5. 5Stir everything together well, ensuring the jackfruit is evenly coated with the spices and goraka mixture.
6. 6Place the pot over medium-high heat (176.7°C / 175°C) and bring the mixture to a simmer. Once simmering, reduce the heat to low (121.1°C / 120°C), cover the pot tightly, and cook for 20-25 minutes. The jackfruit is tender when it can be easily pierced with a fork, and the sauce should have thickened.
7. 7Serve the Ambul Thiyal hot with steamed rice.

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