Jack Fruit Do Pyaza
Kut-hal Do Pyaza
Mrs. Vinodini Rastogi
Note from Mamta: This is an easy but tasty dish, made with green Jackfruit. It goes very well with dal and rice, as a part of any Indian, vegetarian meal meal. The recipe comes from my sister in-law Sunita's late mother, who was a great vegetarian cook. Although called a fruit, Jackfruit is a tasty vegetable and mainly eaten as a vegetable in northern India. My mum used to cook it in a tasty onion curry sauce. There are several other jackfruit recipes on this website, take a look.
Recipe edited April 2019
Ingredients
250 gm. unripe/green jackfruit. You can use green, tinned jackfruit. Make sure it is green one and not ripe one.
2 large onions
4 garlic cloves
2 full tsp. coriander seed powder
4 tbsp. natural yoghurt
2 -3 tbsp. mustard oil (less will not work well.
1/2 tsp. red chilli powder (adjust to taste and heat of the chilli powder you have)
1/2 tsp. Garam Masala
Salt to taste
Instructions
Always wear kitchen gloves when peeling jackfruit. If you don't have them, oil your hands well. This will stop its sticky juices from clinging to your skin. India, the vegetable vendors will often peel and chop it for you, as shown in pictures here.
Slice jackfruit in thick slices.
Peel the spiky skin off the slice in a circle and cut into small pieces, as shown in the pictures. The Jackfruit shown here is quite young and tender. If it is a more mature one, the seeds will have a hard, parchment like skin, which does not cook and is not edible. Take the seed out of the flesh and peel each seed. Put the peeled seeds back in with the flesh. Keep aside.
Peel and slice onions thinly lengthways.
Dry roast coriander powder on a griddle or tava. Take it out in a cold bowl, to stop it from cooking further and burning. Keep aside.
In a heavy bottom pan, heat the mustard oil. When smoking hot, add onions and stir-fry for a few minutes.
Add Jackfruit pieces, salt and mix thoroughly. Cover the pan and cook it on low heat, until it is nearly cooked.
Meanwhile, place the yoghurt in a bowl. Add chilli powder, dry roasted coriander powder, crushed garlic and Garam Masala.
Mix well. Add the yoghurt mix to the nearly cooked Jackfruit.
Stir nicely and cook it covered on low heat, until jackfruit is tender. The flesh should be soft and oil should separate when it is ready, making the dish look shiny.
Serve hot with Plain Paratha or as part of any Indian meal.
