A delicious green jackfruit curry cooked with some sambar powder that makes for an exotic side dish. I made it a bit spicy and tangy to tickle the taste buds, but you can go easy on the spices. They are best had with any Indian bread or with rice. It is a traditional curry quite popular down south and which is cooked in many variations.
- 1 medium green jackfruit, cleaned & boiled
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 onion, chopped
- 2-3 garlic, chopped
- 1" ginger, chopped
- 1-2 green chilies, chopped
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. sambar powder
- 1 tbsp. lime juice
- 1 tbsp. coriander leaves
Peel the skin of the green jackfruit and cut into big chunks. Pressure cook in enough water with a pinch of salt and a tbsp. oil for 2-3 whistles.
Drain and further cut into small pieces and keep aside. Heat oil in a pan and temper with mustard seeds. Allow it to crackle.
Add the onion, ginger, garlic, green chilies, asafoetida and curry leaves. Saute till light brown. Add the boiled and chopped jackfruit, salt, turmeric powder, red chili powder and sambar powder.
Saute for a minute or two on low flame. When done, add the lime juice and coriander leaves. Mix well and serve as a side dish.
Pressure cook the jackfruit with a pinch of salt & a tbsp. of oil.
The boiled jackfruit pieces.
Heat oil in a pan and temper with mustard seeds.
Add the onion, ginger, garlic, green chilies, curry leaves and asafoetida.
Add the boiled jackfruit, salt, turmeric powder, red chili powder and
When done, add the lime juice and coriander leaves and mix well.