Tender Jackfruit and Rajma curry-blend of north and south!

I call this curry a blend of north and south because it is a dish that combines the  favorites of  both north and south India. The combination worked great and is a simple curry to make. Come on! it's not a marriage between Homo sapiens that we are talking about, but the marriage of the chief ingredients. Not to worry if you are wondering about the chief masala in it; it is my dear old sambar powder. Now you know the recipe is simple and manageable. I believe in keeping the recipe simple and number of ingredients less enough to remember and most importantly find them in the pantry when you want something quick and nice to eat. I remind myeslf  for the umpteenth time that , this is a food blog and i should keep my writing neat and simple So now jumping on to the recipe, this simple collaborative curry pairs great with rice, rotis, poris and our idlis and dosas too!

Ingredient

1 cup jender jackfruit -cubed
1 cup boiled rajma
1/2 cup onions chopped
1/2 cup tomatoes diced
4 garlic pods slit length wise
1 small marble sized tamarind pulped
1 table spoon coconut(optional)
2 tsp sambar powder
1/2 tsp jaggery
salt to taste

For seasoning

1/4 tsp mustard
1/4 tsp urad
1/4 tsp channa dhal
hing a pinch
curry leaves a few
2 tsp oil
Method

Heat the oil in the pan and add all the seasonings.Once they splutter, add onion and garlic and sauté till glossy and then add tamarind pulp and cook it till raw smell goes and add  the tender jackfruit and keep working on it till tender and soft then add the rajma and half of the tomatoes in to it. Now while you have the jackfruit cooking you can put together sambar powder,other half of  tomatoes and coconut in the blender and pound it.  After adding the rajma in to the pan you can add the pounded mixture, add salt jaggery and bring it to a boil and switch  the stove off when it reaches your desired consistency.

Tail piece

• Coconut is optional .While pounding it with the sambar powder and tomatoes water is not necessary.
• Sprinkle water now and then in the cooking process. Again consistency is your choice.
• If you want to do it without coconut reduce the tamarind by 1/4th. That way  it not very strong.