Jackfruit Curry/ Kathal Ki Subzi / Mock Meat Curry/ Vegan Chicken Curry

As much as I detest sweet jackfruit, I adore the raw 😀. I still remember tasting jackfruit curry for the first time. Feels like yesterday. It was during our lunch break at the school, and we'd unpack the tiers of lunchbox containers; hoping there's no lemon rice or tamarind rice. Coz, that was the easiest for moms to prepare with daily leftovers regularly, and soon it turned out to be a lacklustre luncheon for me. 
However, I and my friends would share each other's delicacies and appreciate moms' food. In this practice of sharing and exchanging food, I was introduced to this beautiful curry.

My friend: Take this, it's jackfruit curry.
Myself: Jackfruit curry? Do you guys make a curry out of jackfruit? Do people eat jackfruit in a curry sauce?
My friend: Yeh kaccha jackfruit se banta hai. Meri favorite hai. Bahut accha banta hai. Taste karo. 
Myself: Ohh! okay. taste karungi... and I did... It was indefinable, I told her it's like chicken ya! soo good! and I had no words to describe or explain it. That was a jaw-dropping experience. 
All thanks to my friend and her mom, I thoroughly enjoyed her food...

I tried making alike during schooling but, somehow it lacked that finesse. Over the years, I've tried whenever I spotted a raw jack and tried it and bettered each time. 

To Make This Recipe You'll Need : 

Raw jackfruit - 500g (cut and soaked in water) 
Turmeric powder - 1 teaspoon 
Ginger garlic paste - 2 good heaped teaspoons  
Garam masala powder - 1 1/2 teaspoon
Salt - to taste 
Red chilli powder - 2 teaspoons 
Coriander powder - 2 teaspoons
Meat masala powder - 1 teaspoon
Green chillies - 5 nos (slit) 
Onions - 3 big size (sliced) 
Tomato - 2 medium (pureed)
Kasuri methi - 1 teaspoon 
Oil - 40 to 50 ml 

Method : 

1. To a cooker, add enough water, 1 teaspoon of salt, 1/2 teaspoon of turmeric, 1/2 teaspoon of ginger garlic paste, little garam masala powder, mix well and add the cleaned and chopped raw jackfruit pieces which were soaking in the water. Close the lid, switch to high heat and cook for 1 whistle and shut the heat immediately. 

2. Let the cooker cool down naturally, and open and drain the raw jackfruit pieces, saving the water for the preparation of the gravy. At this point, one can discard the seeds as per liking.

3. Add oil to a kadai and fry the well-drained, half-cooked pieces to achieve caramelization on the exteriors and set aside.

4. In the same kadai, add the sliced onions, and green chilies and fry until the onions turn pink, proceeding towards browning. Add ginger garlic paste, tomato puree, red chilli powder, coriander powder, garam masala powder, salt (keeping in mind, we added to the pieces as well), and meat masala powder (no picture), and cook until tomato puree is done. 

5. Now, add the water which was kept aside for the preparation of the gravy in step 2, and add the fried jackfruit pieces. Check for taste, add chilli powder, masala powders, or salt if needed. Cook on low flame for
 6 to 7 minutes or until the oil floats to the top. 
Finally, sprinkle slightly toasted kasuri methi on top and serve. 

Done 😀

Notes : 

1. Cut jackfruit by applying oil to your hands and knife. Soak them in water to avoid oxidization.
2. Take care not to chop off the surface while skinning the fruit. Leave enough so that the strands stay intact. Otherwise, the curry will turn into haleem.  

Thank You & See You Soon 😀


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