Ripe jackfruit may not be too appetizing to many, but the raw ones, when cooked, tastes absolutely delicious. It is called a vegetarian mutton. I usually prepare it with some prawns thrown in but this time I decided to add some mutton liver cubes and cook in a dry and spicy curry form to be had with chapattis. For the vegetarian version it can be simply avoided.
- 1 small Enchore (Raw Jackfruit), cubed
- 8-10 mutton liver pieces (kaleji), cubed
- 1 potato, cubed
- 2 onions, grated
- 1 tbsp. ginger-garlic paste
- 1 tomato, chopped
- 2-3 tbsp. mustard oil
- 2 bay leaves
- 1 dry red chilly
- 1 tsp. cumin seeds
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tsp. ghee
- coriander leaves to garnish (opt)
Boil the enchore cubes in enough water till soft. Drain and keep aside. Pressure cook the mutton liver for 5 -6 minutes on low flame after the first whistle. Keep aside. Heat 1 tbsp. oil and fry the potatoes till light brown in colour. Keep aside.
Heat the remaining oil and temper with bay leaves, red chilly, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the onion, ginger and garlic paste and saute till the onions turn slightly golden in colour. then add the tomatoes and continue to fry till well mashed up.
Add all the dry spices mixed with little water. Saute till oil separates from the sides of the pan. Now add the boiled jackfruit, fried potatoes, the mutton liver cubes and enough water to cover the veggies.
Cook, covered on a low flame till the potatoes are cooked and the gravy is reduced and thick. When done, add the ghee and serve, garnished with coriander leaves (opt).