Sri Lankan Jackfruit Stir-Fry with Mustard Seeds and Curry Leaves

Ingredients

• 20 oz Canned young jackfruit
• 1 medium Onion
• 1 medium Green bell pepper
• 1 tsp Mustard seeds
• 10 leaves Curry leaves
• 3 cloves Garlic
• 1 tbsp Ginger
• 1/2 tsp Turmeric powder
• 1/4 tsp Chili powder
• 2 tbsp Coconut oil
• 1 tbsp Lime juice
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Prepare the jackfruit: Drain and rinse the jackfruit. Shred it with your fingers or a fork.
2. 2Prepare the vegetables: Chop onion and bell pepper. Mince garlic and ginger.
3. 3Temper mustard seeds and curry leaves: Heat coconut oil in a wok or large skillet over medium heat. Add mustard seeds and curry leaves. Wait until mustard seeds start to splutter.
4. 4Stir-fry aromatics: Add garlic and ginger to the skillet. Stir-fry for 30 seconds.
5. 5Cook jackfruit and vegetables: Add jackfruit, onion, and bell pepper to the skillet. Stir-fry for 7-10 minutes until jackfruit is slightly browned.
6. 6Add spices and finish: Add turmeric powder, chili powder, salt, and pepper. Stir-fry for 2 minutes. Stir in lime juice. Serve hot.

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