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Tender chunks of raw jackfruit and potatoes simmered in a rich, spicy Odia-style gravy. This vegetarian curry has a meaty texture that makes it a hearty and satisfying main course, perfect with rice or rotis.
For 4 servings
Prepare the Jackfruit & Potatoes
Sauté Aromatics & Onions
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Tender chunks of raw jackfruit and potatoes simmered in a rich, spicy Odia-style gravy. This vegetarian curry has a meaty texture that makes it a hearty and satisfying main course, perfect with rice or rotis.
This odia recipe takes 65 minutes to prepare and yields 4 servings. At 312.1 calories per serving with 5.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala Gravy
Combine & Simmer
Finishing Touches
For a satvik version, omit onions and garlic. Add a pinch of asafoetida (hing) to the hot oil and increase the amount of ginger and tomato puree.
For a richer, creamier texture, add 2 tablespoons of cashew paste or 1/4 cup of coconut milk along with the water in the final simmering step.
To make it more protein-rich, add a cup of boiled chickpeas (chana) or black-eyed peas (lobia) along with the jackfruit and potatoes.
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the garam masala at the end for extra heat.
Raw jackfruit is an excellent source of dietary fiber, which aids digestion, prevents constipation, promotes gut health, and helps in maintaining stable blood sugar levels.
The fibrous, meaty texture of raw jackfruit makes it a fantastic, low-fat, and cholesterol-free substitute for meat in curries, providing a satisfying meal for vegetarians and vegans.
Loaded with vitamins A and C, jackfruit helps strengthen the immune system. The spices used, like turmeric, ginger, and cloves, also contribute powerful anti-inflammatory and antioxidant properties.
One serving of Panasa Katha Tarkari (approximately 1 cup or 350g) contains around 300-350 calories. The exact count can vary based on the amount of oil used and the size of the potatoes.
Yes, it is a relatively healthy dish. Raw jackfruit is rich in fiber, vitamins, and minerals. It's a plant-based, cholesterol-free curry. Using mustard oil provides healthy fats. To make it healthier, you can reduce the amount of oil and potatoes.
Absolutely. You can boil the jackfruit and potato pieces in a pot with water until they are fork-tender. This will take longer, around 20-25 minutes, depending on the tenderness of the jackfruit.
This usually happens from overcooking. Either you pressure-cooked it for too long (more than 2 whistles) or the jackfruit itself was very tender. Next time, try cooking for just 1 whistle and let the pressure release naturally.
While mustard oil gives the dish its authentic Odia flavor, you can substitute it with any neutral vegetable oil like sunflower, canola, or even ghee. The taste profile will be slightly different but still delicious.
No, this recipe specifically calls for raw (unripe) green jackfruit. Ripe jackfruit is sweet and has a completely different texture and flavor, making it unsuitable for this savory curry.