The Konkani people’s love for jackfruit is indescribable! As the weather starts getting warmer, Jackfruit harvesting begins!
Firstly, don’t get intimidated by the complex structure of the fruit. Once you get the technique to clean the jackfruit right, nothing can stop you from making delicious jackfruit recipes every day. It tastes heavenly.
Raw/Tender Jackfruit Recipe is an aromatic and yummy sabzi that originates in Konkan region of Maharashtra, and you can make it dry or with gravy. I explored many new recipes, but I liked this Konkani style recipe and I adjusted the ingredients according to whichever were available to me. When the cubed jackfruit is cooked in turmeric and salt, the raw jackfruit pieces taste delicious. The coconut masala enriches the curry with all delectable flavors. The outcome was brilliant! This great dish can be put together quickly and served along with Chapatis or Bhakari.
So…Let’s Cook Good Food…
Ingredients:
Raw Jackfruit: 1 kg (@500-600gms after cutting and cleaning)
Homemade Garam Masala: 1 tsp
Red Chili Powder: 3 tbsp
Turmeric Powder: 1/2 tsp
Cumin seeds: 1 tsp
Pinch of Asafoetida (Hing)
Bay Leaf: 3
Green Chili: 3
Fresh Coconut slices: 1/2 Cup
Desiccated(Dry) Coconut Slices: 1/2 Cup
Onion: 2 medium (Sliced)
Curry Leaves: 7-8
Fresh Ginger: 1”
Garlic Cloves: 7-8
Garlic: 1 tbsp Crushed
Vegetable Oil: 1/2 Cup (6-7 tbsp)
Fresh Coriander: 1 Bunch
Water: 1-1/2 Cup
Salt to taste
Method:
The first step, and very important, is to clean the raw jackfruit.
Cut the jackfruit into pieces (1” to 1-1/2”), clean and wash.
Pressure cook the jackfruit pieces with 1-1/2 cup of water on medium heat (2 whistles). Add a pinch of turmeric powder and 1 tsp salt with jackfruit pieces while cooking.
Now heat 2 tbsp of oil in a Kadhai.
Add half of the sliced onion, fresh coconut, dry coconut, ginger, garlic cloves and green chillies.
Sauté well until it all turns golden brown.
Cool the mixture.
Grind the mixture with green coriander, add water to make a fine paste. Keep it aside.
Now add 5 tbsp of oil in to the kadhai and heat on a medium flame.
Add cumin, bay leaves, pinch of asafoetida (hing), curry leaves, crushed garlic and the other half sliced onion. Sauté well till until it turns golden brown.
Add garam masala, red chilli powder, turmeric powder and stir well.
Add the coconut/onion paste and sauté until oil separates from all the spices.
Add cooked jackfruit pieces (along with water) and mix it well with the masala.
Cover and cook for 5 minutes on a medium flame.
After 5 minutes, add 1/2 cup of water if you want a little gravy, or don’t if you wish to keep it dry.
Add salt and mix.
Cover and cook on a medium flame for another 5 minutes.
Jackfruit Sabzi is ready. Serve the Jackfruit Sabzi along with bajra/ jowar roti or chapati.
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