Jay Chalam's Kitchen: Tender Jackfruit Curry.

Tender jackfruit (unripe jackfruit) is rich in antioxidants and a good source of fiber. It is a great vegan substitute for meat. It is known as Kathal in Hindi. It is a tedious work to cut and clean a fresh green jackfruit. we can find cut jackfruit in brine (Trader's Joe) or in freezer (Indian or Asian markets). You can make biriyani with Kathal, or curries (dry or with gravy).

Ingredients:

For Preparing Jackfruit:

250 grams tender jackfruit (frozen)

2 pinches turmeric

1/4 teaspoon salt

For Onion Paste:

1 large onion (3/4 cup), chopped

For Tomato Paste:

1 large tomato (3/4 cup), chopped

1 inch ginger, roughly diced

3-4 garlic pods, roughly diced

1 Tablespoon fresh mint

2 Tablespoons fresh cilantro, chopped

For Jackfruit Curry:

2 Tablespoons Peanut oil or ghee

1/2 teaspoon Shahi jeera (caraway seeds)

1 inch cinnamon

4 green cardamoms

4 cloves

1 black cardamom

1 bay leaf

1 teaspoon coriander powder

3 Tablespoons yogurt (full fat) , whisked

1 1/2 cups water, or as required

1/2 teaspoon garam masala

2 Tablespoons chopped fresh cilantro

salt as required

1/2 cup black channa (garbanzo), soaked, cooked, and drained

Method:

1. Defrost jackfruit (Kathal) by submerging it in a bowl of ice cold water for 5 minutes. This method preserves the nutrients. Drain the water. Place it in a steam container. Sprinkle turmeric, and salt. Mix together. Steam in a pressure cooker for 2 whistles or in a steamer for 6 minutes. Remove from pan, cool and cut the Kathal to desired size. Keep aside.

While the jackfruit is cooking, prepare the onion and tomato paste, without water.

2. Blend chopped onion to a smooth paste. Keep aside.

3. Blend chopped tomatoes, ginger, garlic, mint, and cilantro to a smooth paste, without water. Keep aside.

4. Heat 2 tablespoons peanut oil in a large pan on medium heat. Add caraway seeds, and let them crackle. Add cinnamon, green cardamom, cloves, black cardamom, and bay leaf.

5. Lower the heat. Add onion paste. Cook till the raw smell leaves and onion paste turns golden, 5-6 minutes.

6. Add tomato paste, and cook. Cook till oil separates, stirring often, 5-7 minutes.

7. Add turmeric, Kashmiri chili powder, and coriander powder. Mix well and cook for a minute.

8. Lower the heat and stir in the beaten yogurt to the masala. Cook on low medium heat until oil releases from the sides of the pan.

9. Add 1 1/2 cups water. Stir well. Add salt to taste. Bring the curry to simmer, adding more water if required. When you see oil shimmering on top, stir in cooked black channa.