### TranslatedIngredients: 250 grams jackfruit, mustard oil - according to use, 3 onions, 2 tomatoes - boil puree, 5 garlic, 1/2 inch ginger, 1 tablespoon garam masala powder, 1 tablespoon coriander seeds, 4 long, 1 big Teaspoon Kashmiri red chilli, 1 teaspoon turmeric powder, 2 tablespoons curd, salt, 1 onion - finely chopped, 1 teaspoon fennel, 1 teaspoon mustard oil, 1 teaspoon garlic butter, 50 grams cheese - finely chopped Hua Pepper Powder - Taste, Salt - Taste, 1/2 cup mozzarella cheese - grated, 1/2 cup Mozzarella cheese - grated ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make the stuffed jackfruit vegetable, first soak onions, garlic, ginger, coriander and long in a cup of water. Remove the seeds of the jackfruit, and cook it in a pressure cooker with water until it comes to a city. After cooking, drain the water and keep it to dry. Cook this jackfruit in a pan with mustard oil. In another pan, add garlic and fennel along with oil. Now add onions and cook until golden. Now add cottage cheese and cook it properly. Our Bharma Masala is ready. Now add this spice to jackfruit. Sprinkle salt and pepper and stir well. Heat oil in a pan and add onion. Add the tomatoes after it becomes golden. Cook well After cooking, grind it in a mixer grinder. Add this mixture again into the coffee. Now add red chili powder, garam masala powder, curd and cook for 5 to 6 minutes. Add salt and salt well. Once done, pour the gravy and jackfruit in a microwave safe bowl, garnish the mozzarella cheese and cook in the oven at 180 degree celcius for 10 to 15 minutes. Serve steamed bitter gourd vegetables hot with lachcha paratha and kachumber salad for dinner .