Bread fruit-1(2 1/2 cups cubed frozen)
Grated coconut-1cup or Dried shredded coconut-3/4cup)
Curry leaves-2 sprigs
Salt -to taste
Shallots -3 sliced
Curry leaves -1sprig
Heat the pressure cooker and add 2 tablespoons of oil. When the oil is hot enough add the diced onion.When it starts to turn slight brown add the tomato(traditionally tomatoes are not added, so if you wish you can skip adding this). Now when the tomatoes have wilted in the oil add ginger,turmeric,green chilies,curry leaves and saute for a minute. Now add the cubed breadfruit, salt and1 1/2 cup of water. Put the lid on the pressure cooker and once the steam comes, put the weight on and keep the flame low. Wait for 5 minutes and then turn off the heat.
Now heat a pan, add 1 tbs oil and add the grated coconut to this. Once the coconut starts to turn brown, add all the remaining ingredients other than the ones used for seasoning. Saute for 1 more minute, taking special care not to burn the masalas. Now add a little bit of water to this and grind it to a fine paste.
Add this paste to the cooked breadfruit and let this simmer for about 5 minutes till the gravy thickens.
Meanwhile heat 2 tbsp of oil and brown the shallots. Once shallots are turning brown, add the curry leaves, saute a little and add this to the gravy.
Sending this over to Kerala Kitchen Event hosted by Magpie