The Baby Jackfruit Recipe We Keep Going Back To

Reshmi Nair uses frozen jackfruit chunks, and a handful of other ingredients, to make a satisfying, delicious meal that comes together in a matter of minutes.  Find more favourite lockdown recipes from Goya readers here.

Mezhukkupurati is a close cousin of the thoran, except it isn’t finished with coconut. This idichakka mezhukkupurati is so quick, because it uses green (or baby) jackfruit, which is more tender that the ripe fruit. It uses very few ingredients so don’t skip any, especially not the coconut oil.

RECIPE: BABY JACKFRUIT STIR FRY

Ingredients
1/2 green (baby) jackrfuit, parboiled or steamed and then gently bashed with a mortar and pestle
2 tbsp coconut oil + 1 tsp
3 garlic cloves, smashed
2 dry red chillies, roughly torn
Handful of curry leaves
Turmeric, a pinch
Salt, to taste

Method
Heat 2 tbsp coconut oil in a pan, and gently saute the garlic, dry red chillies and curry leaves
Once fragrant, add in the turmeric powder and stir to coat well
Now add in the chunks of baby jackfruit, and stir fry for 5-6 minutes until a few strands turn brown
Take the pan off the heat, and finish with a spoon of coconut oil.

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