Seven years ago, I attended a wedding. The Groom, an avid active environmentalist, gave each of his 500 guests the gift of a sapling. I chose a nangka (jackfruit) tree, and planted it in my garden. Within two years it had reached roof level of my two-storey house; after three years I was expecting it to fruit, but nothing happened. Three more years went by but still no fruit. I figured it must be sterile. Finally, to my delight, after six years, I noticed that my huge tree was dripping in tiny jackfruits.
They grew to the size of rugby balls
and tasted delicious, both as a sweet fruit and a savoury curry.
Jackfruit Curry
Servings: 4
Ingredients
• 4 cups jackfruit (semi-ripe fruit), cut into small cubes
• Turmeric powder, a pinch
• 1 tbsp grated coconut, fresh or dried
• 1/4 tsp red chilli powder
• 1 tbsp cilantro (coriander leaves), finely chopped
• Salt to taste
For Seasoning
• 2 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• 1 tsp mustard seeds
• 2-3 green chillies, finely chopped (adjust to taste)
• 3-4 curry leaves
Preparation
1. In a wide skillet, add the jackfruit, salt, turmeric, and 1/2 cup water and cover and cook on medium heat until tender but not mushy.
2. Remove the lid, and add the coconut and red chilli powder, and cook for a couple of minutes.
3. Heat the oil in a small pan, and add the asafoetida and mustard seeds. As the seeds start to pop, add the green chillies and curry leaves and fry for a few seconds. Pour the seasoning over the jackfruit. Sprinkle a little water and cover and cook on low heat for a couple of minutes. Remove from heat.
4. Garnish the jackfruit curry with cilantro and serve with plain rice.
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