I never knew Raw jackfruit has a texture similar to meat. I had it at my friend’s place who’s from Karnataka during the holidays and was astonished by its texture. I thought they were tricking me into eating nonveg. The jackfruit pieces were juicy, tender, and perfectly cooked. And the gravy was so flavourful, creamy, and rich. My mom and I tried to recreate that recipe at home, and it came out so delicious. Sharing the recipe with you all today. We serve this curry with some Chapati and Jeera rice.
Ingredients:
- Raw Jackfruit 250g
- Coconut 1 cup
- Garlic 4 cloves
- Ginger 2 inches
- Garam masala 1 Tbsp
- Red chili powder 3 Tbsp
- Turmeric ½ Tsp
- 2 big onions chopped
- 1 big tomato chopped
- Salt to taste
- ½ cup cashews
- Chopped coriander
- Oil ¾ cup
Directions:
Soak cashews for 30 minutes. Add some water to soaked cashews and blend. Make a smooth or chunky paste according to your preference. I added 2 tbsp of water to make the paste.
Rinse chopped jackfruit pieces with water, some ¼ tsp turmeric, and ¼ tsp salt.
Cook jackfruit with 1 cup of water, 1/4 tsp turmeric, and 1/2 tsp salt for 5 mins on high flame and 10 mins on low flame once the water starts simmering.
Blend chopped coconut, garlic, and ginger into a fine paste with some water.
In a pan, add some oil. Once the oil is hot, add chopped onion and saute until golden brown.
Add chopped tomato, and saute till they are soft and mushy. Add coconut-ginger-garlic paste. Saute for 5 mins. Add red chili powder. Saute for 2 mins. Add cooked raw jackfruit along with the remaining water in the same pan. Stir it—Cook for 5 minutes on low flame.
Add cashew paste, stir, and cook for 5 minutes on low flame. Add salt to taste.
Garnish with chopped coriander and serve.
– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)
