Jackfruit is considered to be a powerhouse of nutrition; the fruit is very high in calcium, the seeds are full of vitamin E (like all nuts and seeds) and the green vegetable version of the fruit is considered to be the tastiest vegetable of all.
Handling a whole green Jackfruit is a tough job as it needs lot of expertise. Canned green jackfruit cubes are available in all supermarkets/grocery stores and can be readily used for making this dish.
The curry turns out to be delicious and nutritious at the same time.
Preparation time: 20 minutes, serves 4
1 can of green jackfruit cubes (use only the firm parts by separating those from the thready ends.
1 large Roma tomato-diced
2 tbsp. Red onion paste
1 tsp. minced garlic
1 tsp. ginger paste OR ginger powder
1 tsp. red chili powder
1 tsp. coriander powder
1 tsp. sugar
1 cup hot water
¼ cup normal water
1 tsp. Garam Masala powder
¼ cup finely chopped cilantro. (optional)
4 tbsp Mustard Oil for cooking
Strain the Jackfruit cubes and soak in cold water for a while (the cold water will help to reduce the salt content in the Jackfruit pieces)
Heat 1 tsp oil in a wok and fry the jackfruit pieces till those turn light brown on both sides. Transfer to paper towels so that the excess oil gets absorbed in the paper.
In a cup, mix ginger paste/powder, chili powder, 1 tsp. turmeric, coriander powder, sugar and salt with ¼ cup normal water and make a paste.
Heat rest of the oil in a wok and add the minced garlic.
When the garlic sizzles, add the red onion paste and mix well with the oil and garlic for about 2 minutes in medium heat.
When the oil just starts to separate, add the tomatoes and cook well till it turns soft.
Add the spice paste, mix well and cook till the oil separates completely.
Add the hot water, mix well, cover and cook for about 10 minutes till the curry/sauce starts to dry up.
Add the fried green Jackfruit pieces, and mix well with the sauce (be careful not to break the pieces).
Cover and cook till the Jackfruit pieces turns soft and absorbs most of the sauce.
Turn off the heat. Sprinkle the Garam Masala powder on the curry and garnish with cilantro (cilantro is optional).
Transfer to a flat dish and serve with hot rice or roti.