Ingredients for Jackfruit Curry:
1. Jackfruit: 1/2 kg
2. Tomatoes: 2
3. Green chilies: 5 to 6
4. Whole coriander seeds: 3 tablespoons
5. Cumin seeds: 2 tablespoons
6. Black peppercorns: 10 to 12
7. Bay leaves: 2
8. Turmeric powder: 1 tablespoon
9. Spicy red chili powder: 1/2 tablespoon
10. Kashmiri red chili powder: 1/2 tablespoon
11. Garam masala: 1/4 tablespoon
12. Kasuri Methi (Dried Fenugreek Leaves)
13. Ginger: A piece of about one inch
14. Ghee: 2 tablespoons
15. Salt: To taste
16. Mustard oil
17. Panch Phoran (Five-spice blend)
Method for Preparing Jackfruit Curry:
For preparing jackfruit curry, if you can find the *desi* variety (the smaller jackfruit), the dish will turn out exceptionally delicious. However, if the small jackfruit is unavailable, you can certainly use the standard variety; the curry will be just as tasty.
First, cut the jackfruit into small pieces and wash them thoroughly. Place the pieces into a pressure cooker, add one glass of water, and cook over medium heat until the cooker whistles three to four times.
Now, heat a pan on the stove and pour in some oil, allowing it to heat up thoroughly. Once the oil is hot, add the boiled jackfruit pieces. Add half a teaspoon of salt and fry the jackfruit over medium heat until it turns a light golden-brown color; then, transfer the fried pieces to a plate.
Next, place the coriander seeds, cumin seeds, and black peppercorns into a blender jar. First, pulse them without adding any water until they are coarsely ground; then, add a little water and blend the spices into a fine paste.
Finely chop the tomatoes and green chilies using a chopper. Grate the ginger. Now, heat a pan on the stove again; once the pan is hot, add the *Panch Phoran* (five-spice blend) and a bay leaf, and let them sizzle until fragrant. Now, add the grated ginger and let it sauté until it turns a light golden color; then, add the chopped tomatoes and green chilies. Sauté the tomatoes for two to three minutes, and then add the ground spices—including turmeric powder, red chili powder, Kashmiri red chili powder, and Kasuri Methi—and roast the spice mixture thoroughly over a low flame.
Once the spices are well-roasted, add water according to your preference to achieve the desired gravy consistency (whether thick or thin), and let the gravy come to a rolling boil. As soon as the gravy begins to boil, add the fried jackfruit pieces.
Now, cook the dish for about another ten minutes. Finally, add the Garam Masala and ghee, cook for one more minute, and then turn off the gas. And there you have it—a delicious and tangy jackfruit curry, prepared without any garlic or onions, is ready to be served!
Serve this dish with rice, roti, puri, or paratha—it pairs wonderfully with any of them.
