Bee and Jai at Jugalbandi are hosting this month’s JFI with a very special ingredient – Jackfruit (or Panasa kaya in telugu). I have never cooked with it before but I have tasted both ripe jackfruit and the yummy jackfruit curry (panasa pottu kura) that my Peddamma (Mom’s older sister) makes. But never have I thought of using the ingredient myself (don’t ask me why).
This recipe is from my cousin.
Jackfruit Masala Curry
- 1 can Jackfruit – drained and rinsed; chopped into bite size pieces
- 1 Onion – large
- 2 Tomatoes – medium, ripe (I substituted one tomato with 1 tsp tomato paste)
- ½ tsp Ginger-garlic paste
- 6 Curry leaves
- ½ tsp Cumin seeds
- ½ tsp chili powder Red
- 1 tsp Chole masala – (or Garam )
- ¼ tsp Aamchur powder – (or little bit of tamarind pulp)
- ¼ tsp Turmeric powder
- to taste Salt
- Heat 2 tsp oil on medium heat; add cumin seeds and when they splutter add curry leaves and onions; sauté till transparent and lightly browned on the edges.
- Add turmeric, ginger-garlic paste and sauté for 30 seconds.
- Add tomatoes; cover and cook till the tomatoes are tender.
- Next add the jackfruit pieces, ½ cup of water. Cover and cook for about 8-10 minutes.
- Add the powders and salt; cook for another 3-5 minutes. Serve with steamed rice or rotis.