This is a delicacy from Northern parts of India. Where in part of the country the Jackfruit is consumed as a fruit, the other part has it as a vegetable!! In Southern India "chakka" is something to die for, whereas in the Northern India, I have seen people make faces at the mention of having jackfruit as a fruit. They dont know really what they are missing up on - do they??? In Kerala, they would discard the tender jackfruit as a waste not knowing what to do with it, & oblivious of the fact that they could cook up an excellent subzi with it. Now I wonder which part of the Nation is more at loss - South or North?? Maybe you could help me solve this puzzle..........
While you think on this subject, I am giving below the recipe.
1/2 kg - really really raw jackfruit.
3/4 onions - sliced finely
4 tomatoes - pureed
1 tsp - garlic paste
1 tsp - ginger paste
1 tbsp - garam masala
1 tsp - haldi / turmeric
1 tsp - red chilli powder
1/2 tsp - amchur / dry mango powder
Discard the skin of the jackfruit, remember take out only the green skin part, let the base remain intact. Cut them into cubes about an inch wide.
Heat oil in a frypan & fry these cubes till golden in colour & remove on tissue paper to drain the extra oil
In a kadai, heat little oil & add the ginger / garli pastes. When fried well add the sliced onions. Let the onions be a pinkish brow. Add the tomato puree. Fry till oil separates.
Add all the masalas & fry for another minute or so.
Add in the fried jackfruit cubes & mix well till the masala is coated properly
Add about 1/2 a cup of water, close the lid of the kadai & let cook for about 3/4 minutes.
Open the lid & stir properly ensuring the gravy coats evenly on all the pcs.
Let any gravy dry up on high flame.
Goes excellently with chappatis / parathas. Believe me, when I say it really really tastes wonderful.
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