Jackfruit curry

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Raw Jackfruit – 2 cans(roughly about 250 gms) Oil – 2 Tbsp Onions – 1 medium, finely chopped Salt – to taste Garlic – 1 Tbsp, minced Ginger – 1 Tbsp, minced Turmeric Powder – 1/4 tsp Tomatoes – 2 medium, chopped Coriander Powder – 2 tsp Cumin Powder – 1/2 tsp Red Chili Powder – 1/2 tsp or to taste Garam Masala – 2 tsp Water – 1/2 cup (divided) Cilantro (Coriander Leaves) – for garnishing


Drain liquid from Jackfruit and cut into bite sized pieces. Blot dry with a tissue. Remove onto a paper towel lined plate and keep aside. In a medium pan or wok heat the oil Add onions and a little salt and cook until light brown. Add garlic, ginger, turmeric powder and cook for 2-3 minutes. Add tomatoes and cook until the oil separates & it becomes completely mushy. Reduce stove to low and add coriander powder, cumin powder, red chili powder, garam masala. Mix well. Add 1 cup water (250 ml), mix well and add the Jackfruit pieces and cover with lid so jackfruit absorbs the flavour. Cook for 10-15 minutes stirring occasionally. Add the salt as per taste. Garnish with Cilantro (Coriander Leaves)


Founder of KuKClean India, an initiative towards eating right. Little thought behind this recipe: Raw Jackfruit is meat-like in texture and taste and is great for those embracing veganism. When it's fully ripened, its freshly yellow pods are sweet and succulent and can also be used to make jackfruit ice cream. Jackfruit is loaded with fiber and is a storehouse of nutrients, considered a superfood from the ancient times. The seeds are a rich source of protein. Helps you beat diabetes Helps reduce cholesterol Helps prevent colon cancer Increases longevity

Source: Kirti Yadav