I have always liked jackfruit. There was even a tree at my grandmother’s house so we were treated to the fruit on our rare visits there during my childhood. The tree is no longer there now but when I come across jackfruit, it takes me back to my grandmother’s home. Due to the sugar-free eating that my parents follow at home, we no longer buy the ripe fruit. However, on rare occasions, my mother buys the unripe fruit to cook polos. Recently, she made a tasty stir-fry and some fritters so I am sharing the jackfruit stir-fry recipe today.
I’d like to share a song that I came across on the Coke studio youtube channel and which I enjoyed very much. This song is an adaptation of a poem by the 13th century mystic poet, Amir Khusrow, who is also regarded as the father of qawwali. Here, it is sung by two contemporary famous qawwali musicians – Abida Parveen and Rahet Fateh Ali Khan.
Have a lovely week and hope you enjoy the song and the recipe!
- Jackfruit – ½ cup, finely chopped
- Onion – 2 tbsp, chopped
- Chilli – 1, red
- Curry leaves – 1 sprig
- Fennel seeds –
- Turmeric – pinch
- Coconut – 2 or 3 tbsp, freshly scraped
- Curry powder – 1 or 2 tsp
- Salt, to taste
- Boil the chopped jackfruit, with a pinch of turmeric and salt, for around 10 – 15 mins. Drain and keep aside.
- Heat 2 tbsp oil in a pan and lightly fry the chopped onion, chilli, curry leaves and fennel seeds for a couple of minutes before adding the cooked jackfruit pieces. Stir fry for a few minutes.
- Add the freshly scraped/ grated coconut to the pan together with the curry powder. Mix well.
- Serve warm with rice.
Recipe source: Raji Thillainathan.