In Assam, local name of jackfruit is kothal. Kothal is available during summer. When ripe, the buds are sweet in taste. However, people love raw jackfruit cooked like vegetable.
Today lets explore a curry cooked with raw jackfruit (called Musi in Assamese).
Jackfruit Curry in Assamese Style
- 1 Small Size Jackfruit Cut into medium size cubes
- 4 Medium Size Onions Chopped
- 3 Medium Size Potato Cut into large size cubes
- 1 Large Tomato Chopped
- 2 Dry Chilly
- 4 Green Chilly
- 1 tbsp Cumin (Jeera) Seeds
- 1 inch Ginger
- 15 Cloves of Garlic
- 1 tbsp Garam Masala Powder
- 2 tbsp Cumin (Jeera) Powder
- 1 tbsp Kashmiri Red Chilly Powder
- 1 tbsp Coriander (Dhania) Powder
- 1/4 tbsp Sugar
- 1 tbsp Turmeric (Haldhi) Powder
- 75 gm Cooking Oil Preferably Mustard Oil
- Salt to Taste
- Make paste of Ginger, Garlic and Green Chilly in a mixer-grinder.
- Heat Oil in a Pan. Once the oil reaches its smoking point, temper it with bay leaf, cumin seeds and dry chilly..
- Now add chopped onion and saute till they turn translucent.
- Add the chopped tomato. Fry till it becomes soft.
- Add the jackfruit and potato cubes. Mix well.
- Add turmeric and salt. Mix the ingredients.
- Close the pan and let it cook for around 5 minutes in medium flame.
- Remove the lid from the pan and add ginger-garlic-chilly paste.
- Stir and cook for another 5 minutes.
- Add Cumin Powder, Coriander Powder and Kashmiri Red Powder. Keep stirring.
- Fry till oil secretes from the ingredients.
- Add 1-2 glass of hot water.
- Add pinch of sugar.
- Cover the pan with a lid. Cook for 10-12 minutes.
- Remove the lid and increase the flame.
- When water reduces to your desired consistency, add garam masala powder.
- Stir a bit and remove from flame.