Jackfruit Mushroom Curry

This is a hacked recipe to recreate the awesome Kathal curry mom makes using freshly cut young jackfruit that she then fries before adding to the curry. This accounts for the constraints we have and comes decently close.

Ingredients

  • 1 18 oz. can or 1 packet frozen green jackfruit
  • 1 4 oz. bos of bella mushrooms, sliced
  • 1 medium onion, sliced
  • 5-6 ripe tomatoes, diced
  • 1⁄2 inch gresh ginger, chopped
  • 1 jalapeño, chopped
  • 1 teaspoon dhaniya/ coriander seeds
  • 1 teaspoon sarson/ mustard seeds
  • 1 teaspoon jeera/ cumin seeds
  • 4-5 fresh curry leaves
  • 5-6 cashews, broken
  • 5-6 sweet peppers, diced
  • 2 elaichi/cardamom pods
  • 1 bay leaf
  • 1 teaspoon black peppercorn
  • 1 tablespoon ghee/ cooking oil
  • 2 teaspoons salt, or to taste
  • 1 teaspoon turmeric
  • 1 teaspoon sambar masala
  • 1 teaspoon garam masala
  • 1 teaspoon anardana/ pomegranate seed powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon kasoori methi

Directions

  • In a large pan, heat the oil.
  • Add bay leaf, curry leaves, cardamom pods, coriander, jeera, mustard seeds, cashew pieces and black peppercorns.
  • Add onions, ginger and mushrooms and sauté until the onions turn translucent.
  • Add tomatoes and cook until oil starts to separate.
  • Add turmeric, salt, garam masala, sambar powder.
  • Wash the canned or frozen green/ young jackfruit pieces in a colander.
  • Add the jackfruit and sweet peppersto the cooking vessel, add water or vegetable broth.
  • Cook until the water reduces and the curry has a thicker consistency.
  • For a creamier consistency, add a little milk or yogurt.
  • Add kasoori methi, anardana powder and roasted cumin powder.
  • Serve with warm naan bread or rotis.

Category: Dinner

Cusine: Indian

Tags: Green jackfruit • Mushrooms • Stovetop