Raw Jackfruit Yoghurt Curry (Doi Echor)

Instructions

1. Take the whole jackfruit cut into four quarters. De-skin or slice off the skin of each of the quarters till no green of the skin is visible. You are left with only the white meaty part of the raw jackfruit. Cube the Echor or Kathal into 1 inch cubes.
2. Next light steam the jackfruit cubes in a pan for 4 or 5 mins with a pinch of turmeric and a little salt.
3. In a grinder wet grind the whole jeera and chopped ginger into a liquidy paste. If you want, you may add a little more water to make the consistency more runny. This helps me in getting out all of the grinded mixture easily and comfortably from the grinder.
4. In a heavy bottomed pan, heat 1 or 2 Tbsp of the oil. Over high flame fry the potatoes to a light golden brown colour. The idea is not to get the potatoes cooked, but just a light change in their colour. Take out and drain the potatoes.
5. Over a high flame heat the remaining oil left in the pan. You may add one more tbsp of oil if you think you require. Let the oil start smoking, reduce the flame to a medium and add all the ingredients for tempering. Stir a bit till a fragrance comes out.
6. Add the sliced onion to it. Keep stirring till the onions are light brown in colour, keeping the heat medium – low. Now add the watery ginger – jeera paste stir for a bit before adding the cubed echor/kathal and the potatoes. Keep stirring for another 3 -4 minutes. Make sure the masalas doesn’t start getting burnt and start sticking to the bottom of the pan. Sprinkle a little water from the top if needed.
7. Add the red chilli powder. Stir a bit and pour water to the jackfruit, add salt. Cover and cook for 15 mins or so.
8. Once the echor is cooked, add beaten curd to it. Next add the sugar, slit green chillies, ghee. Serve hot best teamed with rice, but my son loves it along with his regular home-made rotis.