Tuesday, June 9, 2009

Jackfruit Sabji

It is a quick recipe of spicy, raw jackfruit sabji. Roasted gram flour gives it a different flavor and texture.

  • 1 can of young green Jackfruit (Drained wt: 10 oz or 280g)
  • 1 medium onion chopped fine
  • 1 tbsp garlic chopped fine
  • 1 tbsp ginger chopped fine
  • 3-4 tbsp dry roasted Besan (gram flour)
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala powder
  • ½ tsp amchur powder (modify according to your taste)
  • 6 tbsp cooking oil
  • Salt to taste

  • Cut jackfruit into small pieces and wash in running water thoroughly.
  • Heat 3 tbsp oil in a pan and fry jackfruit pieces until they are pink. Remove jackfruit from the pan, add 3 tbsp cooking oil more and fry chopped onion, ginger and garlic until light brown. Now add coriander, chili, garam masala and turmeric powder. Add 4-5 tbsp water and fry until oil separates out from the masala. Add salt and jackfruit pieces. Mix well and simmer for 6-8 minutes with about ¼ cup of water. Do not use much water because jackfruit sabji is dry. Stir in amchur powder and roasted besan.
  • Take out in a serving dish. Garnish with coriander leaves.
  • Serve with Dal and hot roti.

Do You Know?
The jackfruit is native to India, Bangladesh, Nepal and Sri Lanka. The outside of the fruit is greenish yellow, and it has a thick leathery spiky skin. The sap inside is as sticky as glue, and it takes some work to get the fruit out.
Young jackfruit has a mild flavor and distinctive texture. When fully ripe, the unopened jackfruit emits a strong disagreeable odor, resembling that of decayed onions, while the pulp of the opened fruit smells of pineapple and banana.

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