Jackfruit curry is a rather serious and mystery recipe. Though many variants can be byte-d on the net, but to get the right flavor, one needs to travel into the finer details of this sticky fruit.
The secret pot opens step by step here.
The Jackfruit needs hard work with its hard skin and gets peeled out best by a butchers knife. Once halved, it needs to be massaged thoroughly with Mustard Oil and left out to soak away the sticky gum.
Next , cut into large chunks and boil it in salt water till tender.
Recipe
Jack fruit : Around 500 gms.
Potatoes : 4 medium sized : Semi Boiled
Tomatoes : 2 Red Ripe: Cut small
Garlic : 2 cloves
Onions : 2 large finely chopped
Cumin Seeds : 1 T
Turmeric : 1T
Garam Masala : 1T
Mustard Oil : Works well with Jack fruit: 3 T
Hing : A Pinch
Bay Leaf : 2
Red Pepper : 1T
Having boiled tender the Jacks, remove from water and dry it for a while. Here in if you like, fry the Jacks , but do ensure that the seeds are removed. Alternately, take it for the next step of garnishing .
In cooking vessel, pour the oil, splutter the cumin seeds , bay leaf and add garlic , followed by onions and tomatoes and then splash in all the dry spices. As the tomatoes seprates from the onion, add half cooked potatoes and then pour in the fry jacks / boiled jacks. Allow it to absorb the juices and after 2 minutes, pour 1 glass water and allow the curry to galvanize. Taste as you go. Dress it with coriander.
Enjoy.
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