Kerala Jackfruit Curry

Heat 1 tablespoon of coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and wait until they start to crackle. Then add curry leaves and fenugreek seeds.

Add the sliced onions and sauté until translucent and light golden brown, about 5 to 7 minutes.

Add the crushed garlic, green cardamom pods, cloves, and cinnamon stick. Sauté for another 2 minutes until aromatic.

Add the turmeric powder, red chili powder, coriander powder, and salt. Stir and cook the spices for 1 minute to release their flavors.

In a blender, combine grated coconut, cumin seeds, green chilies, and ginger. Blend to a smooth paste with a little water if needed.

Add the jackfruit pieces to the pan and sauté for about 5 minutes, stirring occasionally.

Pour the coconut paste over the jackfruit, mix well, then add 2 cups of water. Stir everything together.

Cover the pan and simmer on low heat for about 40 minutes or until the jackfruit is tender and the curry has thickened, stirring occasionally.

Adjust salt to taste. Add the remaining 1 tablespoon of coconut oil and mix well before turning off the heat.

Let the curry sit covered for 10 minutes before serving to allow flavors to meld.