I was born and grew up in a township in Bengal and I was very fortunate that we
had various fruit trees, one of which was a kathal tree, from which we picked sweet
jackfruits. When the fruit was in season my mum would use some for making sabzi,
some for pickling and she would leave a few fruits on the tree to ripen.
Jackfruit is such
an underrated fruit, and for years we couldn’t get it unless you went to a speciality
shop, but now all the supermarkets stock it in tins. The moment I saw tinned jackfruit it
gave me so much joy that I bought it and called my mum for this recipe so I could make
this recipe the same day. It’s a dry dish that’s great served with a wrap, pitta bread, roti
or as a side with rice and dal.
Heat the oil in a pan over a medium heat, then add the mustard seeds. When they start popping, add the curry leaves and immediately add the sliced onions and cook, stirring continuously, for 5–6 minutes until the onions are golden brown.
Add the chopped tomatoes to the pan and cook for a further 3 minutes.
Stir in all the spices, chilli and salt and cook for 2 minutes. Add the jackfruit to the paste, stir it in well and cook for 4–5 minutes.
Serve with wraps, pitta bread or roti.
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