Raw Jackfruit Sabzi

1. 1
   prep

   Prepare the raw jackfruit.

   1.Apply a thin layer of oil on your hands and knife to prevent the sticky sap from clinging.

   2.Peel the thick green skin, remove the core, and cut the jackfruit into 1-inch pieces.

   TIPOiling your hands and knife is essential — raw jackfruit sap is extremely sticky and hard to wash off.
2. 2
   pressure cook · ~10 min

   Pressure cook the jackfruit pieces.

   1.Place the jackfruit pieces in the pressure cooker with a pinch of salt and 1/2 cup water.

   2.Close the lid and cook for 2 whistles on medium heat.

   3.Let the pressure release naturally. Open and drain the water. Set aside.

   TIPDon't overcook — 2 whistles is enough. The jackfruit should be just fork-tender, not mushy.
3. 3
   fry · ~5 min

   Shallow fry the boiled jackfruit.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add the boiled jackfruit pieces and fry for 4-5 minutes until lightly golden on the edges.

   3.Remove from the pan and set aside.

   TIPFrying the boiled jackfruit adds a lovely texture — slightly crisp outside, tender inside.
4. 4
   temper · ~1 min

   Make the tempering.

   1.In the same pan, heat the remaining 2 tbsp oil over medium heat.

   2.Add cumin seeds and bay leaf. Let them crackle and turn fragrant.
5. 5
   saute · ~16 min

   Build the onion-tomato masala.

   1.Add the chopped onions and sauté until deep golden brown, about 8-10 minutes.

   2.Stir in the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell fades.

   3.Pour in the tomato puree, then add turmeric powder, red chili powder, cumin powder, and coriander powder.

   4.Cook the masala, stirring often, until the oil separates from the sides, about 5-6 minutes.

   TIPTake your time with the onions — deeply browned onions are the backbone of this sabzi's flavor.
6. 6
   mix · ~4 min

   Combine the fried jackfruit with the masala.

   1.Add the fried jackfruit pieces to the masala along with the salt.

   2.Mix gently so the jackfruit is well coated with the spices without breaking the pieces.

   3.Sprinkle the dry mango powder and garam masala. Stir to combine.

   4.Cook on low heat for 3-4 minutes so the flavors meld together.

   TIPStir gently — jackfruit pieces soften further and can break if handled roughly.
7. 7
   garnish

   Garnish with fresh cilantro and serve hot.

   Transfer to a serving bowl, sprinkle generously with chopped cilantro, and pair with hot rotis or parathas.

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