Jackfruit and cashew sabzi

This simple Konkani vegetable side dish is made from unripe jackfruit, cashews and a few spices! It pairs great with rice and dal, or you can scoop it up with chapatis. This one pan dish comes together in less than 20 minutes and is perfect for a midweek meal. For this recipe, I used tinned jackfruit (in brine) as this is readily available in the supermarkets here. 

Ingredients 
Serves 3
500g tinned jackfruit drained and rinsed. If your jackfruit comes in brine - this is a must to prevent the dish from being overly salty. 
50g cashews 
1 onion finely chopped 
3 cloves garlic finely chopped 
Salt to taste 
10-12 curry leaves 
1 tsp mustard seeds 
1 tsp cumin seeds 
1/2 tsp turmeric 
1/2 tsp kashmiri red chilli powder 
Ghee as required 
Chopped coriander to garnish
Handful freshly grated coconut optional 

Method 

•  In a kadai or deep frying pan, gently heat 2 tbsp of ghee. Add the cumin and mustard seeds and let them sizzle.
  
  
• Add the cashews and fry them with the musard/cumin until golden brown. 
   
• Next, add the onion, garlic and curry leaves and cook until the garlic and onions have softened. 
  
  
• Add the tinned jackfruit and use a spatula or wooden spoon to break up the jackfruit in the pan. Add the turmeric, chilli powder and fry until the jackfruit develops some colour, around 5 minutes. 
  
  
• Add a splash of water and turn the heat to low. Let the jackfruit steam for a further 10-15 minutes until cooked through. 
  
  
• When cooked, mix in the cashews and sprinkle over the coconut (if using). 
  
  
• Season to taste and then finish with the freshly chopped coriander. Serve alongside some steamed rice and dal or with chapatis!