Jackfruit curry
Jackfruit Curry Recipe
Peel off the thorny skin of the jackfruit. Wash and cut into slice of 1/4 thickness. Add a little salt to curd and apply the curd to the jackfruit slices.
SERVES: 3-4
INGREDIENTS
- Jackfruit 800 gms
- Large onions 2
- Large tomato 1
- Cloves of garlic 3
- Ginger 1 1/2" piece
- Coconut 3 1/2" piece
- Curd 1 cup
- Lemon 1
- Maida 1/2 cup
- Red chillies 2
- Turmeric powder 1 tsp
- Mustard 1 tsp
- Cumin seeds 1 tsp
- Black peppercorns seeds 4
- Big cardamom 1
- Cinnamon 1" piece
- Cloves 4
- Poppy seeds 2 tbsps
- Salt to taste
- Ghee
METHOD
- Peel off the thorny skin of the jackfruit.
- Wash and cut into slice of 1/4 thickness.
- Add a little salt to curd and apply
- the curd to the jackfruit slices. Keep aside.
- Now on a griddle roast mustard and cumin seeds.
- Grind garlic, ginger, coconut, red chillies,
- turmeric powder, coriander, roasted mustard
- and cumin seeds, poppy seeds and salt to a fine paste.
- Divide the masala into two portions.
- To one half add the gram flour and make a paste with water.
- Apply this paste to the slices of jackfruit.
- The paste should be such that it sticks to the slices.
- Heat ghee in a frying pan and fry the slices till golden brown.
- Keep aside. In a pan, chopped onions until lightly browned.
- Add the remaining masala paste and all the other ingredients.
- Cook well, add jackfruit slices, enough water to cover and cook.
- Cook till tender. Sprinkle lemon juice before serving.
