It’s summer time and Jackfruits are in season and are available abundantly now. I have already mentioned the health benefits of this fruit in my post Raw Jackfruit Curry earlier.
Today while I was watching a cookery show, I saw a curry made using the jackfruit and lobia (black eyed peas) and I loved the combination. She had made it using coconut and many spices but I decided on making a low spice and low calorie curry.
I have a Muslim friend S who once mentioned to me that she does not use any tomatoes or curds in their Salan (Curry) and their gravy only comprises of onion-ginger-garlic and the only spices that she puts is turmeric, red chili and coriander powder. She explained that the entire stress is on how well the masala is roasted(bhuno) and to that I completely agree. A connoisseur of food can surely make out the difference between a well roasted and a poorly roasted masala so I was all set to try her method and was curious to know how would a curry taste without any tanginess.
I’m glad I made this curry because my apprehension of not using any sour flavour in the curry has now vanished from my head. The combination tastes good and the curry was extremely tasty. Personally I loved eating it with rice. I had used very less oil to make this curry and had sauted the masala ingredients prior to grinding them, so in this way I needed very less oil to roast the masala later.
3 cups raw jackfruit cut into pieces
a large handful of red lobia soaked in water
3 large onions
8-10 garlic pods
an inch piece of ginger
a tsp of cumin seeds
3 tbsp coriander pwd
1/2 tsp turmeric
2 tsp red chili pwd
2 whole kashmiri red chilies
oil about 3-4 tsp
Pressure cook the lobia and jackfruit.
Meanwhile in a non stick pan saute the onions, ginger and garlic along with some cumin seeds, red chilies and coriander powder.
Cool this and grind it together.
Heat a non stick pan and take about 2 tsp of oil and roast the masala on low flame till a nice aroma generates.
Add salt, turmeric and red chili pwd and roast for a few more minutes.
Now add the cooked lobia and jackfruit and mix thoroughly.
Gradually add water to get gravy like consistency.
Simmer and cook on low flame till all the ingredients imbibe the flavours.
This curry proves completely that low oil curries can be very tasty, it’s time that I indulge more into it.