Panasa mukkala gravy kura (Kathal/Jackfruit gravy subzi)

The Jackfruit is native to parts of South and Southeast Asia, and is believed to have originated in the Southwestern rain forests of India, in present-day Kerala and coastal Karnataka and Maharashtra. Its fruit is the largest tree-borne fruit reaching as much as 80 pounds (36kgs) in weight, 36 inches in length and 20 inches in diameter.
The Jackfruit tree is widely cultivated in tropical regions. Jackfruit is national fruit of Bangladesh.
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango and banana.

Jackfruit on the tree:                                                Ready to cut:

Cut in half:

 

Pieces cut into small cubes and added some turmeric (slightly tender jackfruit):

 

 

 Pieces from a store (fully grown jackfruit, notice the seeds are formed) :

 

 

Caution:

Before touching the raw jackfruit for cutting, spread 2 or 3 newspapers, grease both hands generously with sesame (til) oil or use gloves. When we cut jackfruit, it leaves a milk like latex which is very sticky. It leaves stains as well. It is important to prevent spoiling the floor, your hands and your dress!!
Cut the jackfruit into two pieces. Then remove the thorny green skin part and the hard
core (center part) and chop into small cubes. Grease your hands frequently while you are cutting the vegetable.

Ingredients:

•      2 cups jackfruit pieces
•      1/2 cup onion (diced)
•      2 pods garlic
•      1 inch ginger cut into pieces
•      4 to 5 tomatoes made into puree
•      2 inch piece of cinnamon
•      4 green cardamom
•      2 black cardamom
•      3 cloves
•      2 bay leaves
•      1 tsp garam masala
•      1/2 tsp turmeric powder
•      1 tsp chili powder
•      2 tsp coriander powder
•      1/2 tsp jeera powder
•      Salt to taste
•      3 to 4 tsp oil
•      Cilantro for garnish

Directions:

1.      Cut the jackfruit into 1 inch cubes.
2.      Grind onion, ginger and garlic into a paste.
3.      Add cinnamon. cardomom, and cloves to hot oil in a deep pan.
4.      Add bay leaves.
5.      Add ground onion paste and sauté till onion turns brown.
6.      Add turmeric, coriander, jeera and chili powders. Fry for a minute.
7.      Add the jackfruit pieces and tomato puree.
8.      Cook till the pieces are soft to touch.
9.      Add garam masala and cook for a few more minutes.
10.      Garnish with freshly cut cilantro and serve.

Note:

Cut jackfruit pieces are available in many super markets in India. In USA, baby jackfruit pieces are available in cans, in Indian stores or Asian food markets.