Jackfruit or  “jack of all fruits” is one of the healthiest foods available that you can get your hands on easily, especially in Asia.

It is rich in Vitamin A, C and B6. It is full of good carbs and a good source of energy. It boosts digestion, and has tremendous anti- ageing properties. A little difficult to handle by yourself at home so I buy either raw slices for making curry or ripe ones to eat as  fruit.  

Ripe jackfruit has a rather strong smell and is not for the faint hearted, so be warned 😛 

Raw jackfruit however has a neutral smell, hence why the curry tastes delicious and flavourful!

Ingredients :

1.Raw Jackfruit – peeled, cut in chunks approximately 500- 600 gms

2. Oil to fry.

3. Red Onions 3 large ones.

4. Tomatoes 2 medium sized.

5. Garlic 4-5 cloves medium sized.

6. Ginger 1 1/2 inch long pc. 

7. Cumin seeds 1 tsp

8. Turmeric powder 1 tsp

9. Red chilli powder 2 tsp

10. Thick yoghurt 4 tbsp

11. Salt to taste 

12. Garam Masala powder 1 tsp

13. Green coriander to garnish

14. Butter 1 tbsp

15. Mustard oil 2 tbsp 

Dry roast and grind the following to make an aromatic spice mix:

1. Cinnamon stick 2 inch long
2. Black cardamom 2 
3. Cloves 5
4. Black pepper corns 1/2 tsp
5. Bay leaf 2 medium sized
6. Small green cardamom 1 
7. Coriander seeds 2 tsp
8. Red whole chilli 2 , not the spicy variant

Method :

1. Take the raw jackfruit, wash and wipe it down. Apply some oil on your palms and using a cleaver chop it up as shown in the pics. Cut in medium size chunks. Make sure the jackfruit is not ripe and the seeds are not too hard. 
2. Take a heavy bottom wok on high flame with enough oil for deep frying. I have tried using air fryer and was not very happy with results so I’m not recommending that. Deep fry in batches till slightly golden brown in colour and keep aside on a kitchen towel to soak up the extra oil.
3. From the wok, remove all oil once the heat reduces a little. Take 2 table spoons of mustard oil on medium flame and let the cumin seeds splutter. Add in the onion paste that has been blended in a mixer. Stir occasionally.
4. In the same blender  jar take the cleaned and chopped tomatoes, ginger, garlic. Puree this. Once the onions start turning brown tip this mixture into the wok and roast this well.
5. It takes about 10 – 15 minutes for the oil to start separating from this gravy. That is the time to add in all the other ingredients except the green coriander. Give it a good stir. Maintain the flame on medium. 
6. Add the whisked yoghurt and keep stirring continuously, until the oil starts to separate again. Add in the dry roasted spice mix, stir well and add the fried jackfruit chunks to this.
7. Dry roast for a few mins then add 1 cup of water and cover it to allow the jackfruit to soak in all the flavours. Keep stirring well with a heavy hand in between. Repeat this process for at least 2 more times. It takes about 30 – 40 mins. The key is in roasting, the more it is roasted the better it will taste! I like it almost dry, You can choose to keep a little gravy. However either ways make sure it is cooked well or it can cause irritation in throat.
8. Taste check and adjust spices according to ur taste. Serve hot with a generous sprinkling of green coriander and plain parathas.