Jackfruit Curry and Indian Superfoods

Jackfruit Curry

My parents often point out how easy life is these days where everything is right at our fingertips. But I tend to disagree.

Technology has proven more of a bane than boon. Google has answers to almost everything, right from the best time to visit Bali, to the right time for intercourse to ensure a progeny of a certain gender. Answers which our parents and their generation would only trust their doctors or the Almighty with, every second person has an opinion on that. And God forbid if you happen to be an easily influenced soul like me, sleepless nights are guaranteed! It has never been harder to just be!

Indian Superfoods

And if the discussion is about what is the right kind of food for a healthy (and wealthy) existence, then good luck to us! For me the last 5 years have been all about trying, discovering, and experimenting with all kinds of diets and fads or should I say fad diets. Apart from juicing (which to this date I am unable to wrap my head around), I think I have tried them all. It was during such trials when I laid my hands on Rujuta Diwekar’s – Indian Superfoods. And I have to say, she is one of the few whose words made sense and logic.

Rujuta Diwekar breaks down the myths around food and takes us back to the very basis of Indian food and cooking.

It all made so much sense. This is by no means is a paid promotion, but if you can, the 150 odd pages would be one of the best investments of time and money you would make. I have not been 100% successful in implementing all my learnings but it is work in progress.

Jackfruit and All its Glory

Jackfruit is one such superfood amongst others (ghee/kokum/cashew/ambadi/rice/coconut) she talks in great detail about. This particular fruit/vegetable was available in abundance where I come from. We ate it both ripe and raw but I had no idea about its nutritional goodness – immunity booster, protein source, antioxidant, fibres…the list is endless. Fortunately, it is easy to find jackfruit in Hong Kong too. So I tried to give a few jackfruit recipes a go. Over the next few days, I will be sharing some of my success stories with you.

The first one today being the tried and tested jackfruit curry. As Rujuta rightly points out – India’s very own mock meat even before it became fashionable to mock meat or go vegan…;) Every time my mother would cook mutton for the rest of the family, she would cook some jackfruit curry for me in the same spice blend as I did not particularly enjoy red meat. And I never missed meat! Do you have a tried and tested jackfruit recipe? Do share. I would love to try it out.

Scroll down for the jackfruit curry recipe. You may also want to try jackfruit pancakes or jackfruit idlis.

Jackfruit Curry


  • Raw jackfruit (chopped two inches thick)- 500 gms
  • Medium sized onions (chopped)-3
  • Green chili- 2
  • Cumin seeds- 1 teaspoon
  • Bay leaf- 2 small
  • Cinnamon sticks- ½ inch
  • Big and small whole cardamoms- 2 and 4 pieces each
  • Star anise- 1 whole flower
  • Mace- One small portion
  • Garam masala powder- 1 tablespoon
  • Coriander powder-1/2 teaspoon
  • Cumin powder-1/2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Ginger-garlic paste- 1.5 tablespoon
  • Salt-1.5 teaspoon or to taste
  • Chopped coriander for garnish
  • Oil- 3 tablespoons


  1. Heat 1 tablespoon oil in a heavy bottomed wok and stir fry the jackfruit and keep aside
  2. In the same pan add the remaining oil and add cumin seeds once the oil is hot. When the seeds start to splutter, add the remaining whole spices and roast for a minute stirring continuously on medium-high heat
  3. Add onion and ginger-garlic paste and stir for another five minutes until the onions are brown, then add the powdered masalas. Do not add salt at this point. Adding salt before the powdered masalas are well cooked prevents even cooking and release of flavor from the masalas. Cook on medium low heat for 10 minutes. Sprinkle some water if the mixture gets dry and starts to stick to the sides.
  4. Add the fried jackfruit and salt and cook on medium heat for another 5-7 minutes till the spices evenly coat the vegetable
  5. Add half a cup of water (or more for a thinner gravy), mix well and cover. Let it simmer for another 10 minutes on low heat
  6. Garnish with chopped coriander and serve hot with a side of rice or chapatis


Calories (per serving)- 193
Nutrition- Fiber/Vitamins A, B Complex, C/ Potassium/Magnesium/Manganese/Iron
It does wonders for your- Skin/Hair/Immunity/Sleep/Energy levels/Gut/Blood pressure/Eyesight/Bones
This is “My 1pm Meal"



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