By Devi Poojari
April 16, 2024
A robustly flavoured preparation of jackfruit, this summer special sabji is perfect to eat with hot rotis or parathas. Aside from offering an excellent plant-based replacement for meat, this sabji is also vegan – making it ideal for everyone.
300 grams raw jackfruit chunks 1 tablespoon coriander seeds 1 + 1 teaspoon cumin seeds 1 teaspoon black peppercorns 3-4 dry red chillies 7 cloves garlic 1-inch piece ginger 1 tomato, chopped 1 bay leaf 1 large onion, sliced 2 green chillies, chopped 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon Kitchen King masala 1 teaspoon tamarind pulp 2 tablespoons mustard oil Salt, to taste
Wash and coat the jackfruit chunks in turmeric powder and some mustard oil before pressure cooking it for 2 whistles.
Remove the cooked jackfruit once ready, deseed and shred them by hand roughly.
Grind the ginger-garlic, red chillies, half of the cumin seeds, black pepper and coriander seeds into a fine paste using some water.
Heat the mustard oil in a pan and temper the remaining cumin seeds with bay leaves, before tossing in the green chillies and onions to sauté.
As the onions begin to turn translucent, add the spice powders and cook for a minute before tipping in the tomatoes.
Cover and cook the mixture until the tomatoes turn mushy before adding the ground spice paste, tamarind pulp and some salt.
Cook further for 5 minutes until the fat starts to separate, before adding the shredded jackfruit in along with some water.
Mix well to combine and cook for 4-5 minutes for the liquid to evaporate and the spices to stick to the jackfruit. Serve hot.