Halasina Kayi Khorma

Jack fruit is one of the most beloved fruits in southern and coastal Karnataka. Back home, as the temperature starts to tick upwards the school calendar becomes shorter and shorter and exams are just round the corner there are nicer things in store. Mangoes, Jack Fruits and local fairs or Jatre. Mangoes are the king of fruits nothing else need to be said about the juicy, luscious ,sweet favourful fruit. Jack Fruit on the other hand is like a parent, tough on the exterior, sweet on the inside and nourishing. We do have a saying in Kannada that says "Eat Mangoes after your meals, eat a Jack fruit when you are hungry in lieu of meals". It sure fills up.

It is a common scene in southern Karnataka to see these spiny green beauties being sold by highways, in the markets and in small push carts opened and ready to eat. As a child I was told that bears love Jack fruit and that they are always in our fields around the jack fruit tress when it is the season. I did not believe it till one of them got bored with Jack Fruits and attacked an oldish grand uncle's buttock while he was on his way to water his field early one summer morning. He survived that attack but not that of the onslaught of time.

Back to Jack Fruit. Some times we have very potent pre-monsoon showers. The destructive ones will knock down young jack fruits not yet ripe nor would it ever ripen to be consumed raw and also the mango blossoms. Such pre-monsoons break my heart because then we will not have the best of mangoes. But the saving grace would be all the dishes are can be made with the Young Jack fruit.  If prepared well, they can give Chicken a run for their money. Recently Jack fruit has become very popular among the tiny Vegan population here in the US. They say it tastes like pulled pork. I don't know about pulled pork and would not care as long as I can have my Jack fruit. slurp.

Any one who has ever cut open a jack fruit will know how messy the business is. For started, it is a sticky, milky resin, more so the young ones which is very difficult to get rid of if started improperly. So always grease your hands and knife before cutting it open. America being the land of convenience, from drive thru restaurants, banks, coffee shops and of course canned young jack fruit. So here is the Khorma.

We will need,

Young Jack fruit cut into pieces about 1 lb
Salt  a generous pinch
Turmeric Powder  a generous pinch
Oil to deep fry

For the Masala:
Onions 4-5 medium
Garlic 3 cloves
Ginger 1/2"
Cinnamon 1/2 "
Cloves 4-5
Copra (grated) 3-4 tbsp
Chilli powder 1 tsp (adjust as per taste)
Dhania powder 2 tsp
Tomato 1 medium

 For the tempering:
Mustard seeds 1/4 tsp
Jeera 1/4 tsp

Yogurt 4 tbsp
 Salt and lemon juice to taste

  • Toss the Jackfruit pieces with salt and turmeric very gently so they do not disintegrate. If using the canned variety, drain well before using. . Heat oil in a Kadai. Lower the seasoned Jackfruita few pieces at a time. Remove the jack fruit once it is golden brown and drain it on to a paper towel. Finish all of the pieces.
  • Meantime heat a tablespoon of oil in a separate wok and stir fry the onions till slightly brown. Remove from heat and allow it is cool. Once it is cool, combine it with other ingredients for the masala paste and a little water in a blender and blend till smooth.
  • Heat ghee in a pan.  Toss in the mustard seeds and Jeera. Once they crackle, pour in the masala paste. Cook the mixture on medium heat.  Add more water if necessary. Cook for about 20-30 minutes. Once the mixture starts oozing oil, reduce heat. 
  • Stir in the yogurt, salt and the fried jack fruit. Simmer till the mixture comes together. 
  • Add lemon juice and serve hot with a rice of your choice.

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