Ingredients
1. Breadfruit (fresh / frozen) – 1.5 cup, cubed
Onion – 1/2 small, chopped
Ginger – 1 tsp, thinly sliced
Garlic – 2, thinly sliced
Green chilies – 2, slit
Curry leaves – 1 sprig
Turmeric powder – 1/4 tsp
Pepper powder – 1/2 - 3/4 tsp
Coriander powder – 3/4 tsp
Fennel powder – 1/2 – 3/4 tsp
Salt – To taste
Water – As required
2. Thick coconut milk – 1/4 cup (or 2 tbsp canned coconut milk mixed with enough water)
3. Coconut oil – 2 tsp
Mustard seeds – 1/4 tsp
Dry red chilies – 2
Curry leaves – A few
Pearl onions – 2, thinly sliced
Method
1. Cook the ingredients numbered 1 in a vessel. Cook covered at medium-low heat until done. When done, add thick coconut milk. Add little hot water if it is very thick. Bring to a slow boil and switch off.
2. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add the sliced pearl onions and fry until they turn brown. Add the curry leaves and fry for a few seconds. Pour the seasoning over the prepared stew. Serve hot with rice/chapatis.
