Raw Jackfruit Curry

Now a days in metro, vegetables options are becoming limited. People used get bored easily... don't know about others, me and my husband used to feel bored of limited options of vegetables.
Then we tried this one.

This is a well replacement for vegetarian people coz its smell and texture is just like chicken curry.This recipe makes use of raw jackfruit which absorbs all the flavours easily because of its subtle flavour. Unlike ripened jackfruit, this is a delightful harmony of flavors and textures. Cut raw jackfruit with well oiled hands as it secretes a sap which does not wash off easily.
Usually the jackfruit pieces are either fried, sauteed or steamed.
Back home we used to get fresh ones but in metro cities, its very difficult to see. But in some supermarkets, it is sold. But let me tell you...

This recipe of kathal ki sabzi is meant for days when you have the leisure to hang out in the kitchen for at least an hour, and the mood to put it a little extra into your cooking. The end result though, is worth every minute of the time and effort. Trust me its a wonderful treat with steamed rice or chapati.
looks yum; lovely texture to the curry.

INGREDIENTS:

Raw Jackfruit  – 1 medium size
Potato  – 2 to 3 medium size
Onion  – 2 medium size
Garlic  – 15 cloves
Ginger  – 1 inch
Tomato – 2
Turmeric Powder  – 1 tbsp
Green Chilli - 2 or 3
Cumin  – 2 tbsp
Panch Phutana ( fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed  ) – 1 tbsp
(Optional) Cinnamon and Cardamom Powder  – 1 tsp or Garam Masala - 1tbsp
Refined Oil ) – 75gm
Salt to taste

STEP WISE METHOD:

To cut Raw Jackfruit:

1. Spread 2/3 newspapers 
2. Use a large, sharp knife. 
3. Grease your hands and knife with vegetable oil/ mustard oil so that the fruit will not stick to your hands. Jackfruit milk is very sticky. And it leaves stains as well.
4. Cut the jackfruit in half and pull the two sides apart. Since the core is tough, dividing jackfruit requires a lot of physical exertion.
5. If the jackfruit is large or long, then cut it in quarters or even eighths.
6. Remove the thorny green skin part. Discard the core (thick part).
7. If you find solid seeds inside, separate it too.
8. Chop rest into small cubes.

To prepare curry:

1. Cut the potato into small cubes.
2. Par boil the pieces of potato and jackfruit.
3. Finely chop the onion, ginger and peel of the garlic cloves.
4. Make a fine paste of the finely chopped ginger, garlic and cumin.
5. Finely chop the tomatoes.
6. Heat oil in a frying pan, fry the boiled pieces of potato and jackfruit and keep it aside.
7. In same oil add panch phutana. (If you feel oil is less on the pan, add more)
8. After it starts spluttering, add chopped onion. Saute it till it turns brown.
9. Add the paste, turmeric powder and chopped green chilli and fry it.
10. Add the finely chopped tomatoes to it and fry it till it melts.
11. Add the fried potatoes and jackfruit to it and add salt to taste and frequently stir till they mix well with the paste .
12. Add water ( 2 -3 cups ) to it and stir well and cover the lid.
13. Cook on a lower flame for 5 minutes.
14. Keep on tasting in every 5 mins. Some jackfruit will cook in 5 minutes and some may take more time to cook.
15. After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot.

NOTE:

1. I used garam masala instead of cinnamon and cardamom powder. It tasted yum ;) 
2. Choose small, young and tender raw jackfruit. It tastes great. Bigger ones take long time to cook.