Summer has arrived, the quarantine period is extended too. So, in a time when things are crazy, let’s try a dish that’s super easy. Let’s make a new combination with a twist on conventional recipes, and with common ingredients already present in the kitchen.
The Jackfruit Pakoda Curry is really a different twist to the conventional jackfruit curry. It takes hardly 20 mins to compile all the nutrition into a delicious dish and bring it to your table. All you need is patience!!
Here’s how to make the delicious Jackfruit Pakoda Curry.
- 1/2 Medium-sized Raw Jackfruit
- 3 Onions
- 3-4 Green Chillies
- 3 tbsp Ginger garlic paste
- 2 Tomatoes
- 2 Potatoes
- Salt as per taste
- 1 tbsp Red Chilli Powder
- 1/2 tbsp Haldi Powder
- 1/2 tbsp Jeera Powder
- 1/2 tbsp Dhania Powder
- 1/2 Cup Besan
- 8-10 Mint Leave
- Coriander Leaves
- Peel off and Clean the jackfruit properly and cut into small dices. To prevent your hands getting sticky, apply some oil onto your palms before working with the jackfruit.
- Next, pressure cook the diced jackfruit with salt as per taste and 1tsp Haldi powder. For this add water as required to keep the jackfruit dices submerged. Cook until 3 whistles so that the jackfruit will be soft enough.
- For making Pakodas, mash the pre-cooked jackfruit, add besan, salt, 2 finely chopped onions, rough-cut mint leaves and green chillies. Mix everything well together.
- Make small balls of this mixture and deep fry in preheated oil until golden brown, keep aside on an absorbent paper.
- For the curry, blend together 3 tbsp of ginger garlic paste and 1 diced onion. Also, puree the 2 tomatoes. Meanwhile, boil the two potatoes for the curry.
- Heat about 2-3 tbsp oil in a pan. To this add the masala paste and cook for 5 mins on medium flame. Add salt as per taste, red chilli powder, coriander powder and cumin powder. Cook for 7 to 8 mins or until oil starts showing up at the sides of the pan.
- Now add the pureed tomatoes and cook for more 3 to 4 mins. Then go ahead and add the boiled potatoes which have been peeled off their skin and diced. Cook for about 5mins, add little water to form the curry.
- Once the water starts to boil, add the fried jackfruit pakodas, keep on a medium flame for 5 mins. This will help all the elements of the curry combine well. Also, the pakodas will absorb the curry base and swell up really nice into softballs.
- Finally, garnish the dish with finely chopped coriander leaves/ mint leaves/ green chillies.
Serve it with steamed rice or fresh roti. Hope you try this and love it.