• 1 kg echor (Raw jacjfruit) cut into 1 inch pieces
  • Potato 250 gm cut into square pieces
  • 3 medium Toamato chopped
  • For paste:
  • 1 1/2 large onion
  • 12 cloves garlic
  • 1 inch ginger
  • 4 green chilli
  • For cooking:
  • 1 inch cinnamon
  • 2 green cardamom
  • 4 clove
  • 2 bay leaves
  • 1 onion chopped finely
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp sugar
  • 1 tbsp ghee
  • 6 tbsp oil
  • Salt to taste

The cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, Thailand and Vietnam use cooked young jackfruit. In Indonesia, young jackfruit is cooked with coconut milk as gudeg. In many cultures, jackfruit is boiled and used in curries as a staple food. In northern Thailand, the boiled young jackfruit is used in the Thai salad called tam kanun. In West Bengal the unripe green jackfruit called “aechor” is used as an vegetable to make various spicy curries, side-dishes and as fillings for cutlets & chops. It is especially sought after by vegetarians who substitute this for meat and hence is nicknamed as gacch-patha (tree-mutton). In the Philippines, it is cooked with coconut milk (ginataang langka). In Réunion Island, it is cooked with shrimp or smoked pork.

Paste the onions, garlic, ginger and red chilli in a blender and keep aside.

Boil the jackfruit pieces in a pressure cooker for 1 whistle or ten minutes. Keep aside. Heat 2 tbsp oil in a heavy bottom frying pan and saute the potato pieces till the potato pieces are brown. Keep aside.

Heat the remaining oil in the same pan and add the cinnamon, cardamom, clove & bay leaves. Saute for a minute and add the chopped onions.

When the onions are brown add the paste and fry till oil separates.

Now add coriander powder, cumin powder, fennel powder, turmeric powder & chilli powder. Sprinkle a little water and fry till water separates.

Now add the chopped tomatoes and fry till the tomatoes are cooked and oil separates.

Now add in the jackfruit pieces, potatoes and salt to taste. Stir fry for 10 minutes still the jackfruit changes color.

Now add 3 cups water and the garam masala powder and cook covered with a lid till the jackfruit and the potatoes are cooked. Add the sugar and ghee and stir well.

Serve with steamed rice.