Jackfruit is a very fibrous fruit and very good for digestion. It is native to Asia and belongs to the Mulberry family. It is eaten both in raw and ripe form. It’s fun to work with raw Jackfruit as it absorbs flavors easily. During my recent vegetable shopping I got hold of raw Jackfruit this time. In my part of the town it’s not seen that frequently, so I did not leave the opportunity to grab this wonderful fruit which I was planning to use for my curry. I make lot of versions with this, so this is the first version.
This particular curry is a personal favorite of mine. In this version I marinate the Jackfruit and then cook it in the spices. It’s a curry full of flavors and goes well with both rice and roti. I personally like eating this with a paratha or with hot steaming rice.
For vegetarians this fruit is a good substitute to meat in their cooking, in fact when I served this to my younger one he asked me several times this is not non-veg no? He does not trust any one when it comes to non-veg..(knowing that we are vegetarians). I remember a few years back when we stayed in Goa, it was his first exposure to people eating non-veg. He thought, now that we are in Goa every body will eat non-veg..I had cooked chick peas and he fought with me that I had served him crab eyes …LOL. Difficult convincing the kids some times!!!
Some health facts about Jack fruit
- Being rich in potassium, jackfruit helps in the lowering of the blood pressure.
- The extract of Jackfruit root is believed to help cure fever as well as diarrhoea.
- Jackfruit contains phyto nutrients, with health benefits ranging from anti-cancer to antihypertensive.
- Jackfruit root has been found to be beneficial for those suffering from asthma.
- The root of jackfruit is said to be good for the treatment of a number of skin problems.
- Jackfruit has been found to have anti-ageing, antioxidant and anti-ulcer properties.
about 500 gm cut Jackfruit
3 large onions
6 large garlic pods
an inch of ginger
3 green chilies
oil for cooking
salt to taste
a cup of yogurt
1/4 tsp turmeric
3/4 tsp garam masala
1 tsp turmeric
2-3 tsp red chili pwd
3-4 tbsp coriander pwd
1/2 tbsp cumin pwd
3-4 bay leaves
1. Oil your hands and the knife before cutting the Jackfruit as it releases sticky sap.
Marinate it with yogurt, salt and 1/4 tsp turmeric for an hour.
2. Grind the onions and tomatoes separately and coarsely.
3. Crush together the ginger garlic and chilies.
4. Heat oil in a pressure cooker and put the bay leaves.
5. Put the ground onion and saute it.
6. Add in the crushed ginger garlic and green chilies, saute it till the raw smell disappears.
7. Add the ground tomatoes and mix properly and cook properly till the oil separates.
8. Add in the spices and salt and saute again till a nice aroma fills in the kitchen. This indicates that the masala is nicely roasted.
9. Add the marinated jackfruit to the masala and mix properly. Let the jack fruit release it’s juices. Now add about 2 cups of water and give a final stir and pressure cook it for 2 whistles.
10. Once cooked, tip in some chopped cilantro and serve hot. This curry tastes best the next day surely.
Sending this curry to Sanghi’s FIL- Fruits.
I am reposting a few recipes for ongoing events.
Semolina kheer for JFI_ Saffron hosted by DK and is the brain child of Indira.
and Stuffed Oats and Wheat pancakes for Sara’s oats feast.