Unripe jackfruit is widely known as panasa katha in Odisha. It has a mild flavor and distinctive meat-like texture and is compared to poultry. It is used in curry dishes with spices, in Bihar, Jharkhand, Sri Lankan, Andhran, eastern Indian (Bengali) and (Odisha) and Keralan cuisines.
The skin of unripe jackfruit must be peeled first, then the remaining whole jackfruit can be chopped into edible portions and cooked before serving.
- Raw Jackfruit : 1 medium size (Peel of the outer layer of the raw jackfruit and cut into small pieces)
- Potato : 2 medium size cut into quarters
- Onion : 1 medium finely chopped
- Ginger Garlic Paste: 2 tbsp
- Tomato: 1 medium finely chopped
- Oil : 2 tbsp
- Turmeric Powder: 1tbsp
- Chilli Powder: 2 tbsp
- Cumin Powder: 1 tbsp
- Coriander Powder: 2 tbsp
- Cinnamon: 1/2 inch
- Cardamom : 2
- bay leaf: 2
- Salt to taste
Par boil the pieces of jackfruit with salt and some turmeric powder .
Heat oil in a frying pan fry the boiled pieces of potato till slightly golden.
Remove the potatoes and to the oil add the whole cardamom, cinnamon and bay leaf.
As the whole spices stop spluttering add the finely chopped onions with a pinch of salt and cooked till translucent .
Add red chili powder and cook for 2 mins till the raw smell is gone.
Add the ginger garlic paste and cook for 2-4 mins or till the raw smell is gone.
Add the chopped tomato, cumin powder, coriander powder, turmeric and salt to taste. Mix well and cover and cook till the tomatoes are mushy.
Remove the lid and continue frying the masala till oil oozes out. keep string in-between so that the masala does not burn.
Once the masala is done add the fried potatoes mix well and let the potatoes cook in the masala for 3-4 mins.
Add the jackfruit mix well and add a cup of hot water and bring the gravy to a boil.
Reduce the heat to medium and let the gravy seamer ravy with the lid on till the potatoes are cooked through.
Remove the lid continue cooking on medium flame till the desire constancy is achieved.
Turn of the lid and let the gravy cool down a little
In a motar and pastel make a fien powder of the cinnamon and cardamon and sprinkle on the gravy, this gives the curry a beautiful aroma and taste.
Serve with steamed rice or if you thicken the gravy enough, serve with naan or rooti and enjoy.