Raw jackfruit, the summer vegetable has been one of my favourite vegetable since childhood. After leaving home for studies, I almost never tasted it around 4-5 years. When I had my own kitchen where I could cook anything without questions, it was great joy for me. But I never had the courage to try jackfruit, specially because I didn't know how to cook it as well as cutting it involves a little hassle. My Mom was never confident enough that her little daughter would actually be able to cut a jackfruit and cook it. She always asks me to visit her in summer so that she can cook it for me. But, since it is not available after this month, I finally decided to buy it and also insisted my Mom to give me the recipe. Reluctantly, she agreed and hence, here is the recipe.
Cutting it is a issue because of its sticky secretion. But I didn't have to face that since I rubbed a lot of mustard oil on my palms before cutting. It totally solved the problem.
What we need:
800 gms raw jackfruit
2 medium sized potatoes
3 large onions
3- 4 large tomatoes
1 tsp cumin seeds
3-4 cardamom
1 stick of cinnamon
5-6 whole black pepper corns
1 tsp ginger-garlic paste or else 4-5 cloves of garlic and 1 inch ginger
1 tbsp turmeric powder
1 tbsp chilli powder
1 tsp garam masala powder
3 tbsp coconut milk (can skip it)
Salt as per taste
Lighting the stove:
Cut the jackfruit and potatoes into small pieces leaving out a very thick peel.
Fry jackfruit and potatoes in mustard oil in a pressure cooker and then add a cup of water, salt and turmeric powder and cook for 1 whistle.
Now, grind ginger, garlic, cumin seeds, half of cardamom, half of cinnamon and black pepper first and add onions to it and grind roughly again. It should not turn into a paste, I used to incher option on my grinder to get this.
Then, heat oil in a kardhai and add the ground paste to it.
Fry till onions are golden brown. Add garam masala powder and chilli powder.
Add chopped tomatoes and cook till oil oozes out.
Remove the water from the pressure cooker and add the boiled jackfruit and potatoes and mix nicely. Preserve the water for next step.
Let it fry on medium heat for sometime so that the masalas get mixed nicely.
Add the water removed from boiling and cook on high heat for 2mins.
Now add the coconut milk and mix lightly. Cook on high heat for 2-3 mins more.
The water will get dried up.Crush cinnamon and cardamom with 1 tsp of water and add to the curry.
Cover it and leave for 5 min and then it is ready to serve.
It's an awesome traditional dish with jackfruit which tastes good with anything but best as a side dish with rice and dal.
Cutting it is a issue because of its sticky secretion. But I didn't have to face that since I rubbed a lot of mustard oil on my palms before cutting. It totally solved the problem.
What we need:
800 gms raw jackfruit
2 medium sized potatoes
3 large onions
3- 4 large tomatoes
1 tsp cumin seeds
3-4 cardamom
1 stick of cinnamon
5-6 whole black pepper corns
1 tsp ginger-garlic paste or else 4-5 cloves of garlic and 1 inch ginger
1 tbsp turmeric powder
1 tbsp chilli powder
1 tsp garam masala powder
3 tbsp coconut milk (can skip it)
Salt as per taste
Lighting the stove:
Cut the jackfruit and potatoes into small pieces leaving out a very thick peel.
Fry jackfruit and potatoes in mustard oil in a pressure cooker and then add a cup of water, salt and turmeric powder and cook for 1 whistle.
Now, grind ginger, garlic, cumin seeds, half of cardamom, half of cinnamon and black pepper first and add onions to it and grind roughly again. It should not turn into a paste, I used to incher option on my grinder to get this.
Then, heat oil in a kardhai and add the ground paste to it.
Fry till onions are golden brown. Add garam masala powder and chilli powder.
Add chopped tomatoes and cook till oil oozes out.
Remove the water from the pressure cooker and add the boiled jackfruit and potatoes and mix nicely. Preserve the water for next step.
Let it fry on medium heat for sometime so that the masalas get mixed nicely.
Add the water removed from boiling and cook on high heat for 2mins.
Now add the coconut milk and mix lightly. Cook on high heat for 2-3 mins more.
The water will get dried up.Crush cinnamon and cardamom with 1 tsp of water and add to the curry.
Cover it and leave for 5 min and then it is ready to serve.
It's an awesome traditional dish with jackfruit which tastes good with anything but best as a side dish with rice and dal.
