The season of Jackfruit is here. Summers bring this unique vegetable to the markets in the northern India. Though it is a household tree in the southern India, but it is a delicacy for North Indian kitchens.
Very unusual plant, as it is a fruit as well as a vegetable and can be cooked easily. I remember my mum making its pickle, and in Kerela you will find lovely chips
What I have seen mostly in Indian homes is a Curried version served with hot chapati. In Southern India where it is abundant, it’s every part is cooked as different delicacy. Its seeds have different crunchy texture and the flesh when cooked in masala appears to be pieces of pulled pork. I always loved it when it is only crisped in pan and just perfectly seasoned.
So lets see how to do this lovely unique Vegan Dish.
- 1/2 kg of Jackfruit, peeled and cut in dices
- 2 large onions
- 10 garlic
- 2 inch piece of ginger
- 1 green chilli (medium sized)
- Whole Spice mix (1 bay leaf, a piece of cinnamon, 2 cardamom, 4 cloves, 4 black pepper, 1/2 tsp of cumin seeds), if you like grind it into a powder or use whole.
- 1/4 tsp turmeric
- 1/2 tsp of chilli powder
- 1 tsp of coriander powder
- 4 tbsp of oil
- Heat 2 tbsp of oil in a frying pan, add jackfruit pieces and let them toast to golden brown
- Heat 2 tbsp of oil in another pan.
- Make a ground paste of onion, ginger, garlic and chilli.
- Add Whole spice mix to the pan, and within seconds add the onion paste.
- Add ground spice mix and stir well.
- Keep the heat on a low flame and let the masala cook thoroughly till you see the paste reduces properly.
- You will notice a little fat separating from the edges
- Now add the Golden pieces of jackfruit and let the mix simmer for another 5 minutes till all the pieces get well coated. During this time the exchange of flavors is happening and browning is taking place- Bhuno (called in hindi)
This is very important for building flavors, as a proper browning before water is added is crucial.
- Add salt and mix well.
- Add a cup of water and let it simmer till you find the pieces soft and well cooked.
Garnish with chopped green coriander and serve with Chapati.