Jackfruit is a healthy fruit with no fat but high energy. It contains high amount of nutrients, is an antioxidant and good for eye sight. It strengthens immune function and protects from flu, cold and infections. Diabetic people can enjoy this fruit making sure to add some physical activity.
This recipe is easy to prepare, its healthy and delicious. Hard part is cleaning and cutting the jackfruit. Previous day the jackfruit can be cut and stored in the refrigerator. Before you start cutting the jackfruit nicely oil your hands and knife or it will stick to your hands.
INGREDIENTS
- Raw Jackfruit chopped 1 cup
- Basmati rice 1 and 1/4 tea cup
- Turmeric powder 1 tsp
- Onion roughly chopped 1
- Red dry chilies 3-5
- Coriander powder 2 tsp
- Garam masala powder 2 tsp
- Tomato roughly chopped 2
- Garlic cloves 5
- Ginger 2″
- Cinnamon 2″
- Cloves 2
- Cardamom 3
- Cumin seeds 1 tsp
- Coriander leaves a handful
- Mint leaves a handful
- Ghee 2 tbsp
- Oil 1 tbsp
- Water 1+1 and 1/2
- Salt to taste
METHOD
Oil your hands and knife with coconut oil before you cut the jackfruit. Spread news paper and keep the jackfruit and cut the jackfruit on it or the gum from the jackfruit will make the place messy. Remove the thicker pricky outer part of jackfruit. Cut it vertically, both parts you will see a hard core this u have to take it out. Again split it into smaller parts. Chop in small pieces.
Wash the basmati rice three times, drain the water and keep it aside.
In a deep pan/ kadai heat oil, add roughly chopped onions , dry red chilies and saute till onions become golden brown. Add coriander powder and on low heat saute for a minute. Add cinnamon, cloves, cardamom, garlic and ginger. Add roughly chopped tomatoes and turn off the heat when it becomes mushy. Let it cool down. Blend it into a smooth paste in the blender.
Heat a tbsp ghee in a kadai and add the above paste , turmeric powder and on medium heat saute for a minute or two. Add the chopped raw jackfruit, salt and mix it well.
Pressure cook the above jackfruit adding a teacup Water for two whistles.
Heat a tbsp of ghee in a kadai, add the rice and saute for two three minutes on low heat.
Once the pressure is gone, open the cooker and add rice, garam masala, finely chopped coriander leaves and mint leaves. Add 1 and half tea cup water. Check for salt, add if necessary.
Pressure cook for three whistles.
Serve hot with raita.
