This recipe for a simple jackfruit sabzi comes from the British chef Romy Gill, who adapted much of her Punjabi family’s vegetarian home cooking for her book “Zaika: Vegan Recipe from India.” In Burnpur, where Ms. Gill grew up, jackfruit grew wild on the trees around her home, and her mother worked with an oiled knife to take apart the heavy, unwieldy fruit. But in England, where she lives now, Ms. Gill reaches for canned jackfruit. Make sure to pick vegetal, unripe jackfruit in brine — rather than sweet, ripe jackfruit in syrup — then drain the pieces, breaking up any large ones until bite-size, and add them to the pan. Serve the sabzi with rice, roti, or, as Ms. Gill often does for her daughters, rolled up in a big, tender wrap.
- Serves: 2 persons
- 3tablespoons neutral oil, like sunflower
- 1teaspoon black mustard seeds
- 1yellow onion, halved and thinly sliced
- 1sprig curry leaves
- 1(20-ounce) can jackfruit pieces in brine, drained (about 10 ounces)
- 2beefsteak or large Roma tomatoes, finely chopped
- 1teaspoon amchur (dried mango powder)
- 1teaspoon Kashmiri chile powder
- 1teaspoon garam masala
- ½teaspoon ground turmeric
- 1teaspoon kosher salt, plus more to taste
- Basmati rice or roti, for serving
Step 1Heat a medium skillet over medium heat, and add the oil and mustard seeds. When the mustard seeds start to pop, stir in the onion and curry leaves. Cook, stirring frequently, for about 8 minutes, until the onions are golden brown.
Step 2Add the jackfruit (breaking up any large pieces with your fingers), tomatoes, spices and salt, and cook for another 10 minutes, stirring occasionally, until most of the moisture has evaporated and the jackfruit is coated in a thick sauce. Taste for salt, and add more if needed. Allow to cool slightly, and serve with rice or roti.