I go big on nostalgic things and most times, even a small gesture ends up reminding me, something from past. Then imagine how big a trip down the memory lane…
There are many things that get associated with my growing up days as a high schooler, Jackfruit was one of those. I remember the many summers, we would get these fruits shipped home, and how I would be the person cutting it and taking it to our neighbours.
Gone are those days when we would get the whole fruit and cut it ourselves. We don’t find time for such exercise and would rather buy cut fruits off the shelf. Everytime I do that I get sentimental and remember the old days. However my love to this fruit has not got down😊.
Well… recently I bought some jackfruit chunks, enjoyed the sweet pods and I was left with some seeds. I figured out that I could attempt to make them into a Jackfruit seed curry.
Now I peeled the seeds and cut them into thin slices just the same way as my mom did. Then I simply added in a plethora of spices along with garlic, onion, tomatoes, ginger and crossed my fingers😉 and hoped it would be edible. When it was done, my daughter and I dug in and I gotta say, it was damn delicious and hearty ! We enjoyed this curry over a couple of days with chapathi.
I am hoping if you happen to pick up a jackfruit, don’t throw away the seeds, save them and hopefully give this Easy Creamy Jackfruit Seed Curry a try. This is an exotic side dish which can be had either with chapati or with jeera rice.
Cuisine : Indian
Category : curry, side dish
Yields : 4 servings
- 1 cup jackfruit seed slices (nearly 25 seeds)
- 2 tsp oil for frying jack fruit seed slices
- 1 small capsicum, chopped
- 1 tsp oil for sauteing capsicum
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp crushed kasuri Methi/dried fenugreek leaves
- Few fresh coriander leaves
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 2 tsp oil for sauteing spice powders
For gravy :
- 3 tomatoes, chopped
- 1 big onion, chopped
- 1 green chilli
- 1 tsp sugar
- A fistful of cashews
- A fistful of almonds
- 1 tbsp of roasted sesame seeds
- 1 tsp poppy seed powder
- 6 garlic pods
- 1 inch ginger
1. Allow the jackfruit seeds to dry under shade for 3 to 4 days. Then peel off the whiter part of the seed and cut into thin slices.
2. Heat oil, fry the slices till soft yet crunchy on medium to low flame. Transfer to a plate.
3. In the same pan, add oil, saute chopped capsicum and set aside in a plate.
4. In the same pan add ‘gravy ingredients’, allow to cook until the tomatoes turns soft. Then switch off the flame, allow it to cool and grind the cooked mixture into a fine paste.
5. Take the same pan, heat oil, temper the cumin seeds, add chilli powder, coriander powder, cumin powder and turmeric powder, saute for 2 to 3 seconds, then add grinded paste, sauteed jackfruit slices, sauteed capsicum, kasuri methi, required amount of salt and 1/2 to 1 cup of water.
6. Mix and cook, once it comes to boil, adjust the consistency, check the taste and simmer for 2 to 3 minutes. Take off the flame and garnish with fresh coriander leaves
7. That’s it…the curry is ready to serve…goes well with chapathi or roti or naan or kulcha or with simple jeera rice.
Jackfruit Seed Chips
You can also make Jackfruit seed chips…just peel off the white outer layer of the seed, cut the seeds into slices…saute them in oil till crisp on low-medium flame…then add chilli powder and salt…and that’s it…crispy Jackfruit Seed Chips are ready. Have a look below…
Adjust the consistency as per your taste.
You can also add 1/4 cup of cooked peas to the curry.
For a quite rich curry, you can add 2 to 3 tbsp of fresh cream as I kept the curry vegan.
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