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).
I have to thank Bee and Jai for choosing jackfruit as the ingredient, as it made me try it and both my husband and I liked the dish.This recipe is from my cousin.
Jackfruit – 1 can, drained and rinsed; chopped into bite size pieces
Onion – 1 large
Tomatoes – 2 medium, ripe (I substituted one tomato with 1 tsp tomato paste)
Ginger-garlic paste – ½ tsp
Curry leaves – 6
Cumin seeds – ½ tsp
Red chili powder – ½ tsp
Chole masala – 1 tsp (or Garam masala)
Aamchur powder – ¼ tsp (or little bit of tamarind pulp)
Turmeric powder – ¼ tsp
Salt – to taste
- 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.