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A hearty, meaty-textured vegetarian curry from Maharashtra. Tender raw jackfruit pieces are simmered in a fragrant, spiced coconut and onion gravy, making for a truly unique and satisfying main dish that pairs perfectly with bhakri or chapati.
For 4 servings
Prepare the Jackfruit
Create the 'Vatan' (Masala Paste)
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A hearty, meaty-textured vegetarian curry from Maharashtra. Tender raw jackfruit pieces are simmered in a fragrant, spiced coconut and onion gravy, making for a truly unique and satisfying main dish that pairs perfectly with bhakri or chapati.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 256.98 calories per serving with 4.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the Curry Base
Cook the Masala and Spices
Simmer and Finish the Curry
Replace dry coconut with fresh grated coconut and add 1/4 cup of coconut milk at the end of cooking for a richer, creamier gravy.
Add 1 cup of cubed potatoes or drumsticks along with the jackfruit in the pressure cooker for a more wholesome curry.
Use Kolhapuri masala instead of Goda masala and add 1-2 slit green chilies during the tempering for a fiery version.
For a Satvik version, skip the onions and garlic. The flavor will be different but still delicious, relying more on the spices and coconut.
Raw jackfruit is packed with dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
With its unique stringy and meaty texture, raw jackfruit is a fantastic whole-food, plant-based substitute for meat in various dishes, making this curry satisfying for vegetarians and meat-eaters alike.
The curry is made with spices like turmeric, ginger, and cumin, which are known for their powerful antioxidant and anti-inflammatory properties, helping to combat oxidative stress in the body.
Unlike its ripe counterpart, raw jackfruit has a lower glycemic index and is rich in fiber, which can help in slowing down the absorption of sugar and managing blood sugar levels more effectively.
One serving of Raw Jackfruit Curry contains approximately 330-350 calories, depending on the amount of oil and coconut used. It's a moderately caloric dish that is quite filling.
Yes, it is a healthy dish. Raw jackfruit is rich in fiber, vitamins, and minerals. The spices used, like turmeric and ginger, have anti-inflammatory properties. It's also a great plant-based, meat-free option.
Absolutely. Canned raw jackfruit is a great time-saver. Make sure to buy the one packed in brine or water, not syrup. Drain it and rinse it thoroughly before use. You can skip the pressure cooking step as canned jackfruit is already cooked.
Goda Masala gives this curry its unique, slightly sweet and aromatic Maharashtrian flavor. If you cannot find it, you can use a good quality garam masala as a substitute, but the taste will be different. You may want to add a pinch of cinnamon and clove powder to get closer to the authentic flavor.
If the curry is too watery, let it simmer uncovered for a few more minutes until it reaches your desired consistency. If it's too thick, simply add a little hot water and stir until it's right.
The key is to not overcook it in the pressure cooker. Two to three whistles are usually sufficient to make it tender but firm. Also, be gentle when stirring the jackfruit after adding it to the masala.