Jackfruit is a versatile fruit that can be transformed into a mouthwatering curry. This recipe, inspired by my mother-in-law, turns jackfruit into a delightful dish that’s reminiscent of shredded chicken.
INGREDIENTS
- 1 Onion
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds (Jeera)
- 1/2 tsp Fennel Seeds
- 1/2 tsp Turmeric Powder
- 3 tbsp Masala Spice Blend
- 1 tsp Coriander-Cumin Powder (Dhania Jeera Powder)
- 1/2 tsp Garam Masala
- 1 kg Jackfruit
- 1 Sprig of Curry Leaves
- 2 Grated Tomatoes
- 2 Green Chillies
- 2 Dried Red Chillies
- 1 Bay Leaf
- Salt to Taste
Method:
- Heat a pot and add oil, onions, mustard seeds, cumin seeds, and fennel seeds.
- Add curry leaves, dried red chillies, and green chillies.
- Once the onions turn brown, add the ground spices and sauté them.
- Add the steamed jackfruit (steamed with ginger, garlic, and turmeric for 45 minutes) and mix it with the spices.
- To prevent sticking, add a little water as needed.
- Season with salt and cover the pot to let the jackfruit cook.
- Add water as required and cook the jackfruit for about 10-15 minutes.
- Make a well in the center of the curry and add the grated tomatoes. Allow them to cook fully before mixing them into the curry. Adding tomatoes after the jackfruit ensures proper cooking.
- Once the curry is ready, garnish it with fresh coriander and serve with rice, bread, or roti.
Enjoy this delicious jackfruit curry!