Jackfruit Masala Recipe

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About:

Jackfruit trees are native to Southeast and South Asia and jackfruits are the largest tree-borne fruits in the world. They have a high nutritional profile and are rich in protein, potassium, calcium, and iron. Unripe jackfruits have a meaty flavor, are fibrous and used in making curries etc. The ripe jackfruits are eaten raw or used to make desserts. The seeds are also used to prepare a variety of dishes from savory to sweet.

Total Time:

45 min (approx.)

Prep Time:

15 min

Cook Time:

30 min

Ingredients:

1 small unripe jackfruit

4 medium potatoes

4 medium onions

1 tsp coriander & cumin powder

1/2 tsp chilly powder

1 tsp turmeric powder

2 bay leaves

1 tbsp vegetable oil

Salt to taste

1 tsp Panch phoron (mix of fenugreek, cumin ,ajowain, fennel, & coriander seeds)

2 green chilies (optional)

1/4 tsp cinnamon powder

Directions:

Remove the outer skin of the jackfruit and dice into small pieces. Slice the onions finely. Peel the potatoes and cut into cubes. Grind the chilies.into a paste.

Pressure cook (up to three releases) the jack fruit and potato pieces with enough water to cover them.

Allow to cool and discard the water.

Heat oil in a pan over medium heat. Put panch phoran seeds in the pan and let them crackle.

Add the onions, bay leaves and the chilly paste, if using. Fry until the onions turn brown and add the cumin & coriander powder.

Let the spices bloom and become fragrant. Put the jackfruit, potatoes, turmeric powder, salt and fry for 5 minutes. Sprinkle the cinnamon powder and remove from heat. Serve.

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