About the Recipe
Jackfruit is a tropical fruit with a subtle sweet flavour that is consumed in many parts of the world. It can be eaten in a variety of ways. Jackfruit contains almost every vitamin and mineral that your body needs, as well as a good amount of fibre. It is used as a vegetable, fruit, pickle, dry-fruit and even as vegetarian meat. Green jackfruit flour has lower Glycemic Load and is high in fibre. It controls diabetes, lowers cholesterol, can reduce cancer risk, aids weight loss, it has anti ageing properties & boosts immunity too.
200 g jackfruit (kathal), chopped into medium sized chunks
2 cloves garlic
1 tbsp ginger paste
1 tbsp garlic paste
½ tsp red chilli powder
½ tsp turmeric powder
1 tsp garam masala
½ tbsp kasoori methi
A handful of soaked cashew nuts
Cold Pressed coconut oil / A2 desi ghee
Salt to taste
Steam the jackfruit for 15 minutes until tender and Keep aside.
Make a thick paste of soaked cashew nuts, add salt to this and mix this paste well with the cooked jackfruit. Leave aside for 1 hour to marinate.
In a blender, take tomatoes, onion, ginger and garlic and blend well. Take 3 tbsp of coconut oil / ghee in a kadhai. When it heats up, add this paste to it. Keep cooking until the paste is thick, the bottom of the kadhai is shiny and the paste is not sticking to it.
Add chilli, turmeric and garam masala powders at this stage. Add the jackfruit to the gravy, mix and let it cook for 5-10 minutes. Add more water as required, to bring the gravy to the required consistency. Add kasoori methi and take it off the heat.
Serve hot with millet rice / roti.