Jowar Jackfruit Birria Taco

To make the homemade chili paste, blend soaked red chillies, white vinegar, raw garlic cloves, black pepper, coriander stalks, and malvani masala in a blender. Add water as needed to form a smooth paste. Add salt to taste.

To make the broth, heat sesame oil in a saucepan over medium heat. Sauté the onion for a minute.

Add vegetable stock, water, strain the homemade chili paste, pink salt, jaggery powder, and onion.

Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.

Once the broth is ready, pour half into another pan, and add coconut milk to finish the gravy.

In another pan, add the sauteed jackfruit to the other half of the gravy. Let it simmer till jackfruit absorbs all the gravy.

For the koshimbir topping, mix the chopped onion, lemon juice, roasted peanuts, onion-garlic powder, salt, chopped coriander, deseeded cucumber, dried curry leaf powder, and fried garlic in a bowl.

For the sauce, reduce kokum water with sugar and ginger. Let it cool. Add it to the whisked yogurt, coconut cream, salt, grated garlic, and white pepper powder.

To make gluten-free tacos, take flaxseed powder in a bowl and add ¼ cup hot water. Let it rest for 5-10 minutes—its texture will turn jelly-like. Combine jowar flour, flaxseed mixture, warm water, and salt in a bowl. Knead the mixture until it forms a smooth dough. Divide the dough into small balls and roll them out into thin circles. Cook the tacos on a hot griddle until they are 60 per cent cooked.

Dap a little dip sauce on one side of the taco and put it back on the griddle. As it cooks, brush a little sauce on the other side so that it absorbs the flavour and takes on some colour.

To serve, place cheddar cheese and cooked jackfruit on a gluten-free taco. Top it up with koshimbir, drizzle solkadhi sauce, and garnish it with curry-leaf powder.