Jackfruit is widely eaten as a fruit in southern parts of India. When eaten as a fruit, it’s the ripe sweet Jackfruit, which has pale to a bright yellow pulp and a sweet taste with strong fragrance.
When cooked as a vegetable we need the raw fruit. The raw Jackfruit is tough and fibrous, the pulp should be off-white and it should not smell sweet.
To make this very simple yet very tasty recipe, we need to take a slice (a thick one) of the Jackfruit. Make sure it is from the centre of the fruit for if taken from either end, it will be difficult to slice and a lot of it goes waste while carving out pieces.
* Dum – It is a method of cooking (simmering) in yoghurt over medium heat.
Kathal Masala – Jackfruit in Yoghurt Gravy
Difficulty Level: Medium
- Jack Fruit – 1 kg
- Onions – 2 medium
- Tomatoes – 4 medium-sized/tomato puree 3tbsp
- Yogurt/ home set Curd – around 200 grams (1 cup)
- Red chilli powder – 1 Tsp
- Turmeric powder – 1 Tsp
- Garam Masala – 1/2 Tsp
- Salt to taste
- Vegetable oil to fry
- Apply some vegetable oil on your hands to help easy chopping of Jackfruit for it exudes milk like sticky juices.
- Avoid washing the chopped Jackfruit for it gets too messy to handle.
- Using a sharp, broad blade knife cut the Jackfruit into thick wedges about 1.5 inches wide.
- Chop the skin off the wedges (it is much easier to do it this way)
- Fry the wedges till they turn golden brown and set them aside.
- In a pressure cooker, take some vegetable oil and fry chopped onion.
- Once the onion gets a golden colour on its edges add paste of tomatoes (you can also use tomato puree), salt, red chilli powder, turmeric powder and garam masala.
- Mix them well and let them cook for 5 to 10 minutes on medium heat till the masala starts leaving oil on sides.
- Now add the fried jackfruit pieces and mix well. Add two cups of water, close the pressure cooker lid and let it cook on medium flame for 2 whistles.
- Since the jackfruit is tender, it cooks quick (besides it cooks while frying too). Take the pressure cooker off the heat and let it cool down before proceeding.
- Open the pressure cooker lid and add one cup curd and let the mixture simmer over low flame for around 15 minutes.
Serve hot with buttered chapatis or naan.
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