JACKFRUIT FRY RECIPE | कटहल Ki RECIPE

Jackfruit being the largest tree-borne fruit is a quite complex one, the ability to use pretty much every portion of it and make a wide variety of dishes is quite astounding. Except for its outer skin of green thorns. The flavors of tender jackfruit are quite different than their ripe ones and make a delicious stir fry with spices, chilies, and coconut.

INGREDIENTS -

• ½ cup grated coconut
• 2 garlic pods
• 2-3 bird’s eye chilies / green chilies
• 3-4 fresh curry leaves
• ¼ tsp turmeric powder
• ¼ tsp cumin seeds
• 1 small fresh tender jackfruit OR 1 frozen packet (semi-cooked)
• ½ tsp turmeric powder
• 3-4 pearl onions
• 1 sprig of fresh curry leaves
• 1 tsp urad dal (split black gram lentils) / rice
• 1 tsp mustard seeds
• 2 dry red chilies
• Salt (as required)
• Oil (as required)

 Also Read - SHREDDED SOYA ROAST

INSTRUCTIONS –

1. Using fresh tender jackfruit: Cut the whole tender jackfruit into large chunks using a well-oiled knife. Peel of the green thorny skin from the outer chunks until no-green is visible, discard the peeled off skin. Cut the chunks into smaller pieces.
2. 
3. The Cut Jackfruit is also available in the market which you can buy.
4. To cook the jackfruit, you can either pressure cook, or pan cook along with water (enough to cover the jackfruit), turmeric powder and salt. If pressure cooking, cook for one whistle and allow it cool down until the pressure is released, strain and keep aside.
5. Shred: Shred the cooked jackfruit by either mashing it with a masher or using a blender, but make sure not to grind it into a paste.
6. Grind Coconut Mix: Grind all the coconut mix ingredients listed above to make a coarse mix.
7. Mixing them Up: Using a wooden spoon or your hands, mix well the grinded coconut mix and the shredded jackfruit.
8. Cook them Up: In a pan, heat a little oil and add Urad dal. When the dal turns light brown, add mustard seeds, dry red chilies, and curry leaves.
9. As the mustard seeds start spluttering, add the jackfruit-coconut mix, sauté and cook on a low flame for 3-4 minutes, stirring occasionally. Check for the seasonings. Switch off the flame.  and serve with hot steamed rice.

Serve with hot steamed rice and butter Naam. It Pairs Perfectly with Steamed Rice.

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