Young Jackfruit

Young Jackfruit

Young Jackfruityoung Jack Fruit with Onion and Tomato

1/2 lb young unripe jack fruits cut  to small square

3 tbs Coconut oil

1 tsp cumin seeds

1 small red onion , finely chopped

3  fresh green chilies finely chopped

1 medium size tomato finely chopped

3 tbsp cilantro finely chopped

2 tbsp coarse kolhapuri masala

Canola oil for deep frying

Salt to taste


Method :

1. Pour oil to a depth of 2 to 3 inches into a wok, dutch oven, or medium size saucepan.

Heat the oil over medium heat until a candy. Gently add the jack fruit into the oil. When

fruit will initially make the oil spatter and bubble, then it will subside. Fry gently, turning

occasionally, until the piece are light honey brown about -6 minutes, and remove them with

on to the paper towels.


2. Heat the Coconut oil in a medium size saucepan over medium-high heat. Sprinkle in the

cumin seeds and cook until they sizzle, turn reddish brown, and are aromatic 8-10 seconds,

immediately add the onion and chilies. Stir fry until the onions is light brown.


3. Add the tomato, 2 tbsp of cilantro, the masala,and the salt. Lower the heat to medium and

cook, uncovered,stirring occasionally, until the tomato has softened but is still firm looking,

about 5 minutes.


4. Pour in 1 cup water and add the fried jack fruit. Heat  the curry to a boil. Then reduce the

heat to medium low, cover the pan, and simmer, stirring occasionally, until the jack fruit is

fork-tender, 20-30 minutes.


5. Stir remaining cilantro and serve.