Dish of 'Raw' Jackfruit Subzi
(click to enlarge)

"Raw" Jackfruit Subzi


India   -   Kathal ki Subzi
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
1 hr
Yes		 In India a subzi / sabzi / sabji is a vegetable curry. This interesting recipe will make a side dish for four or a vegetarian main for two, with rice.

12
1/4
1/4
1
10
------
7
3/4
4
------
2
1
2
------
2
------
1
5
3
------
1-1/2
1/2
------

oz
t
t
T
oz
---
oz
in
cl
---
t
t
t
---
T
---
in


---
c
t
---

"Raw" Jackfruit (1)  
Turmeric
Salt
Oil (2)
Tomatoes
-- Onion mix
Onion
Ginger
Garlic
-- Spices
Coriander Seed
Cumin Seed
Chili powder (3)
----------
Oil
-- Aromatics
Cinnamon
Cloves
Bay Leaves
----------
Water
Salt
-- Garnish
Cilantro Leaves
Prep   -   (20 min (presuming frozen Jackfruit))
  1. Peel JACKFRUIT (if whole), and cut into cubes about 1/2 inch on a side - or, if using frozen, just thaw and cut. For whole Jackfruit see Note-1.
  2. Tumble Jackfruit with Turmeric, Salt and Oil. Set aside for 20 minutes or more.
  3. Scald TOMATOES 1 minute in boiling water, quench in cold water and peel. Chop small..
  4. Chop ONION fine. Slice GINGER very thin and chop fine. Crush GARLIC and chop fine. Mix all.
  5. Grind Coriander and Cumin. Mix with Chili Powder.
Run     -   (40 min)
  1. In a spacious sauté pan heat 2 T Oil over moderate flame. Stir in Aromatics for a few seconds, then stir in Onion mix. Fry stirring until Onions are a light golden color.
  2. Stir in Tomatoes and Spices mix. Fry stirring over moderate heat until the Tomato is very soft and the oil starts to separate.
  3. Stir in Jackfruit mix fry stirring over moderate heat for about 4 minutes.
  4. Stir in Water and Salt. Bring to a boil, then cover and simmer slowly for about 10 minutes.
  5. Uncover and cook over moderate flame for a few minutes until liquid is reduced to the sauce consistency you want - not too dry for serving with rice.
  6. Fish out the Bay Leaves and Cinnamon stick. Serve hot with steamed Basmati rice.
NOTES:

  1. "Raw" Jackfruit:

      This is unripe Jackfruit. You will most commonly buy it frozen - Philippine markets are a good source. If you have a whole one, oil your hands and a sharp knife before working with it so the latex won't stick. For details see our "Raw" Jackfruit page.

  2. Oil:

      Pure Olive Oil (not Virgin) works well in Indian recipes and is approved by über expert Julie Sahni for the purpose.

  3. Chili Powder:

      Kashmir would be appropriate for this dish. It's not that hot, but two teaspoons does make this dish satisfyingly hot by Southern California standards. Folks from the Frozen North may have a different opinion, so use your own judgement. For details see our Chili Powders & Flake page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
isv_jackr1 130505 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.