It is a summer fruit. I always wait for summer so that I can have the jackfruit again. I love the enchor cutlet morethough . We bengalis call it gaach patha (tree goat) because it tastes a lot like mutton. Once we went to Tirupati where my friend and I saw a jack-fruit tree with a lot of jack-fruits hanging from the branches. We tried to get one for ourselves with the help of my brother-in-law Mithu. We got away with this with our kids enjoying the show and cheering us on. I did manage to bring it back home but my husband scolded me lot for this. But, I frankly accept that I don’t feel guilty and would do it again 😀
Jackfruit (Echore) – 500g
Potato – 2
Tomato – 1
Turmeric powder – 1 tea spoon
Chili powder – 2 tea spoon
Garlic paste – 1 spoon
Ginger paste – 1 ½ spoon
Onion (medium sized) – 4
Salt – According to taste
Whole garam masala – 2 of each
Meat masala – 2 tea spoon
Water – 2 cups
Sage leaves – 1
Sugar -1/2 tea spoon
Ghee – 1 table spoon
Cumin seeds – ½ spoon
- Chop the onions
- Cut the potatoes into small cubes
- Remove the jackfruit skin and core and then chop into small cubes.
- Boil the jack fruit for about 10 minutes (till they are slightly soft) and set them aside.
- Heat Oil in a wok
- Add cumin(jeera) seeds, sage leaf and whole garam masala
- Add the potatoes and fry it till it turns golden in color and set it aside
- Add the chopped onions to the wok
- Stir the onions till they turn slightly brown.
- Add the turmeric powder, chili powder, ginger paste, garlic paste and meat masala
- Add salt and sugar
- Stir it for 5 minutes
- Add the chopped tomato.
- Stir for 2 minutes till the tomato is soft and mushy
- Add a little water so that ingredients are easy to mix
- Add the boiled jackfruit and it fry for 10 minutes
- Add the fried potatoes
- Add 1 ½ glass of hot water
- Cover the wok with a lid and cook on a medium flame till it is properly cooked (around 10 minutes).
- Lastly add ghee.
Serve with rice or paratha.