A Vegan Delight!

Tender Jackfruit Curry

Unripe jackfruit has more protein and fibre and fewer carbohydrates than ripe jackfruit. Raw jackfruit makes for a great ingredient to make curries, dry sabzis and roast. These days, it is a hot favorite of newly turned vegans or vegetarians too, as it looks and gives a similar mouthfeel as meats. Thus, it is popular as vegan meat too.

This curry has a homely feeling and it goes well with rice and chapathi as well as idly and dosai.

Ingredients:

• Tender small jackfruit - 1
• Onions, finely cut - 1
• Fennel seeds - 1 tsp
• 2 tomatoes and 1 onion - ground to paste
• Ginger garlic paste – 2 tsp
• Coriander powder
• Chilli powder
• Turmeric powder
• Garam masala powder
  (All the above powders are added according to individual taste.)
• Curry leaves
• Coriander leaves
• Curd - 1/4 cup
• Oil for cooking

Method:

• Before cutting the raw jackfruit, grease both your hands and the knife with generous amounts of cooking oil to avoid getting stained from the sap.
• Cut the jack fruit into two. Discard the green skin and the centre stalk part too.
• Cut the flesh into small cubes and put the cubes into a bowl of water with a tablespoon of buttermilk to prevent it from turning dark in colour.
• Pressure cook the chopped cubes with water, salt and turmeric powder for 2 whistles.
• After pressure cooking, drain the water and keep the cooked jackfruit cubes aside.
• To a pan, add oil and fennel seeds.
• Add chopped onions and fry until transparent. Add curry leaves.
• Add ginger garlic paste and fry for a minute.
• Add the ground onion tomato paste.
• Fry for another 2 minutes.
• Add coriander powder, chilli powder and garam masala powder and sauté well.
• Add curd and cook until the oil is seen floating on top.
• Now, add the cooked tender jackfruit, little water and cook covered for 5 minutes in medium flame.
• Check for salt and add water if required.
• Sprinkle ½ teaspoon of garam masala powder and chopped coriander leaves.
• Serve with rice, roti or idly.

Herbal Water Karingali Vellam