Jackfruit Sabzi Recipe (2024)

RE: Working with fresh jackfruit - The three essential things you need are a sharp knife, vegetable oil (to grease your hands and prevent the sticky sap/latex from adhering to them) and patience to remove the pods one by one. Jackfruit's cousin, breadfruit, which originated in New Guinea, has been eaten as a staple starch for millenia. Brining is unnecessary.The seeds are edible after roasting, with a flavor resembling chestnuts.

I’d say, don’t bother! Even in India most home cooks never buy uncut jackfruit. They buy it already cut with the thick skin removed by the vendor. It takes a special skill to remove the skin. If you really want to take it on, there are YouTube videos you may want to check out first.In my experience , most uncut jackfruit sold in the west is already in the ripening stage. This means some of the flesh has become yellow and sweet and hence no longer meant to be cooked as a vegetable.

It's one of the dishes I miss most while living in the US. My Punjabi mother makes it either like a dry sabzi or in a tangy yogurt sauce that clings to the jackfruit. There is nothing quite like it.

This was an easy and delicious weeknight dinner. I've used canned jackfruit before, Trader Joe's has canned green jackfruit in brine. A quick trip to the Indian grocery for some of the spices was all I needed and now it's going to be in my regular rotation. I served it with rice.

The word "latex" in an above comment was a red flag for me, so off to google I went. Yes, latex really is present in jackfruit, and those who have allergy to latex should proceed carefully. My allergy is to skin only (my medical and dental people have to use vinyl) so I don't think I would worry much about it, but there have been anaphylactic reactions in folks who are more allergic than I am. Just a heads up!

I love jackfruit! I was inspired by this recipe but I used tamarind juice in place of tomatoes as that imparts an amazing flavor. I am so happy to see canned jackfruit at Trader Joe's as it is a lot of work to cut it.Jackfruit curry was made for weddings in my family as a substitute for meat!

Substitution of coconut powder for green mango powder(amchoor) will make very different taste . Amchoor is better replaced with lime or lemon at end of cooking for that kick of fruit sourness . That said amchoor is readily available online or at any Indian or Asian grocery store .

RE: Kashmiri chili - This is a cayenne cultivar grown under cool conditions (the Himalaya/Karakoram range runs through Kashmir) with plenty of water: both minimize capsaicin production, so there is lots of flavor and color, but little heat. Substitute a sweet or medium-hot paprika, or any cayenne powder labeled "mild".

Curry leaves - look up "Murraya koenigii" in Wikipedia. So-called because its fresh leaves are often added to curries. Grows quite well indoors as a potted plant if you give it plenty of sunshine and water it daily. (Interestingly, I got my plant as a free gift from a *White* lady who's now the Chief Dietician at Kona Community Hospital, Hawaii.)If you can't find it in an Indian store, skip it.

This was delicious! Will definitely add to my regular repertoire. Although I generally don't like making substitutions the first time I make a recipe, I didn't have all of the spices. So I looked up acceptable substitutions and used a combo of fresh basil and lime zest to replace the amchur. Didn't have black mustard seeds, so used yellow ones. And didn't have Kashmiri chile powder, so used urfa biber (smoked Turkish chile flakes). Still delicious! Eager to try with the recommended spices, too.

Couldn’t find kashmiri chili powder or amchur - used 1/2 chili powder 1/2 smoked paprika and sumac instead. This was delicious!

My wife cooked it the other day. She air-fried the jack fruit for 10 minutes instead of frying it in oil. Turned out good.

Followed the recipe, but used a can of diced tomatoes instead. Everyone had seconds.

Tasty recipe, although I recommend steering clear of canned jackfruit with added sugar as it made the dish too sweet

Guess it took me 10 minutes to gather and prep the ingredients - this dish took me 30 minutes from start to end. Hopefully it's not an abomination for me to have added a can of chickpeas to make a nutritionally more complete dish. Ratcheted up the amount of spices a little. Used a combo of ghee and oil. A squeeze of lemon at the very end was nice! Easy, quick, nutritious, filling, and tasty.

Made this with my Indian husband and MIL tonight. Absolutely delicious! Just a few slight adjustments:-Added curry leaves before onions to cook for a few seconds-Added turmeric with onions instead of with the other spices-Broke up the Trader Joe’s canned jackfruit by hand and removed a few seeds-Used a can of tomatoes instead of freshMy husband wanted to double the amchur, but I’m so glad we didn’t. It’s definitely tangy/acidic already.This was so quick, easy, and delicious!

Curry leaf does not taste like 'curry' as its name suggests. It adds rich, fragrant umami a little like mushrooms. It is easy to grow, and it's now indispensable in our kitchen for far more than Indian food. In particular, we use it as a base for rich tomato sauces for e.g. pasta: heat some oil in a skillet, and when hot add curry leaves (4-8, however much you like), plus a lot of chopped garlic. After a minute of frying, add tomatoes etc. Note: it has to be fried in oil to release its flavor.

Growing up I was fortunate to experience both versions of the fruit. Not sure of the Jack reference other than the Brits wanting to label things their way. Marathi people call it the Phanas.Unripe versions cooked in Pune, India use fresh grated coconut to add to the curry and it tasted like a 'vegan' goat dish.The ripe versions or Gare (individual pods) are an amazing treat after much labor to extract said pod. The inside seed is a pasty starch that is eaten after boiling in brine.

This was tasty and quick, and surprisingly filling for a dish without legumes or meat. I served it with roti that I found in the freezer section of my grocery store and a green salad. Used coconut oil (yaaas!) and one large tomato plus large spoonful of tomato paste.

My wife cooked it the other day. She air-fried the jack fruit for 10 minutes instead of frying it in oil. Turned out good.

Absolutely loved this recipe! I served it with Naan bread. I forgot to pick up some Kashmiri chile powder, so I subbed 1 teaspoon of Smoked Paprika and it was perfect! Highly recommend this recipe.

Raw Jackfruit is available in cans at Trader Joe's, Sprouts and many oriental supermarket. It is totally unique and I use it often!

Can one substitute frozen Jackfruit?

i used cayenne pepper (1/2 tsp) and it had an amazing kick to it, initially i thought the amchur powder was too much but as the sauce mellows it settles into the dish. the convenience of the canned brined green jackfruit cannot be overstated. cooked and ready in 20 minutes. wow!

I quite enjoyed this recipe as it was, ended up changing a few things for my own preferences:2x kashmiri chili powder (probably could have used cayenne instead for a stronger kick)1.5x garam masala+0.5 tsp toasted, freshly ground black pepper+3 cloves minced garlic (added with the onion)A splash of coconut milk (or heavy cream if you don't care to keep it vegan), added after most of the liquid has cooked off to thicken the sauce further. Yogurt is probably a better move but didn't have any

Followed the recipe, but used a can of diced tomatoes instead. Everyone had seconds.

I thought this was a rather bland dish with little to recommend it. The jackfruit took on the flavor of the spices and vegetables. You would get more nutrition by using tofu, to the same effect. I would suggest, for more of a bang, increasing the level of spice.

Couldn’t find kashmiri chili powder or amchur - used 1/2 chili powder 1/2 smoked paprika and sumac instead. This was delicious!