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Tender raw jackfruit pieces cooked in an aromatic tomato and curd gravy. Try out this recipe for the No Onion, No Garlic, Nut-Free Jackfruit Masala that will have you licking your fingers.
- 250 gms raw jackfruit
- 4 tbsp mustard oil
- 1 bay leaf (tej patta)
- 1 cup freshly pureed tomatoes
- 1-2 green chillies chopped
- 1 cup curd
- 1 tbsp cornflour
- 1 tsp salt or to taste
- 1 tsp Kashmiri red chilli powder
- 1/4 tsp turmeric powder (haldi)
- 2 tsp cumin powder (jeera)
- 2 tsp coriander powder (dhania)
- 1 tsp kasoori methi (dry fenugreek leaves)
- Chopped green coriander leaves for garnish
Coarsely ground garam masala
- 6 cloves
- 10 peppercorns
- 1″ piece of cinnamon
- 1 black cardamom
- 5 green cardamoms
- 1 star anise
- 1 piece mace
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To begin, cut the raw jackfruit into bite-sized pieces. Boil it in water with a teaspoon of salt until tender, or pressure cook it for 2-3 whistles. Drain well and set aside.
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Take a cup of curd and whisk it well. Add in the cornflour to avoid the curd from splitting when cooking.
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Heat mustard oil to the smoking point and let it cool a bit. Shallow fry the jackfruit pieces until golden. Remove and keep aside.
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In the same oil, add a bay leaf.
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Add the coarsely ground garam masala. Mix.
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Add in the tomato puree and chopped green chillies. Saute for a few minutes.
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Now add the dry masalas – salt, Kashmiri red chilli powder, turmeric powder (haldi), cumin powder (jeera), and coriander powder (dhania). Mix well and saute until you can see the oil appearing on the sides.
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Add the jackfruit pieces. Mix until well-coated. Saute for a few minutes.
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Reduce the heat to low. Add in the curd mixture and crushed kasoori methi (dried fenugreek leaves) and mix.
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Cover with a lid and simmer for 5-7 minutes until the curd is cooked and you can see oil on the surface. Also allowing the jackfruit to absorb the flavors.
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Check the salt and add more if required. Adjust the gravy as per your taste.
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The No Onion, No Garlic, Nut Free Jackfruit Masala is ready to serve. Serve hot with paranthas or rice.
This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.