This is a wonderful way to eat tender jackfruit. The aromatic sauce gives it a superb depth of flavour. This dish makes a great accompaniment to Indian breads or steamed plain rice.
600g tender jackfruit, peeled and chopped into bite-sized pieces
1 teaspoon salt, or to taste
3 teaspoons coriander seeds
1½ teaspoons cumin seeds
½-inch/1-cm piece of cinnamon stick
4 black peppercorns
3 tablespoons vegetable oil
1 star anise
1 green cardamom, crushed
1/8 teaspoon grated nutmeg
¼ teaspoon asafoetida
1 tablespoon peeled and finely grated fresh ginger
½ teaspoon turmeric
2 tablespoon red chilli powder
1½ cups/375ml thick plain yogurt, whisked until smooth
½ teaspoon amchoor powder (optional)
2 tablespoons finely chopped coriander leaves
1. Rinse the jackfruit, combine with ½ teaspoon salt and set aside.
2. Place the coriander seeds, cumin seeds, cinnamon stick, pepper corns and cloves in a spice grinder and grind until smooth.
3. Heat the oil in a medium pan over low heat. Add the ground spices with the star anise, cardamom, nutmeg, asafoetida and ginger, and stir until aromatic, 2 to 3 minutes.
4. Add the turmeric and red chilli powder and stir for a few seconds.
5. Add the jackfruit with 2 cups/500ml water and stir to mix. Cook the jackfruit, covered, over medium heat until tender, about 20 minutes.
6. Stir in the yogurt, amchoor powder (if using) and the remaining salt. Reduce the heat to medium-low and simmer for 8 to 10 minutes or until the sauce thickens and clings to the jackfruit pieces, stirring frequently. Taste and adjust the seasoning.
7. Remove from the heat. Garnish with the coriander leaves and serve hot.