This jackfruit vindaloo recipe comes to us from Parth Purandar, courtesy of Adiv Pure Nature. The naturally dyed textiles of Adiv Pure Nature have in past years helped represent India at the Santa Fe International Folk Art Market.
Founder Rupa Trivedi started started Adiv with two pots in a kitchen, looking to recreate the Indian folk art of natural dyeing, which had all but disappeared from view in 21st century life. Like natural dye, cooking is also a folk art that can connect you to the past. This fiery jackfruit vindaloo comes from a family recipe, showing how tradition and cultural heritage is an integral part of every kitchen.
About Jackfruit
Jackfruit is a great protein that mimics the texture of meat, and when cooked in a dish like this vindaloo it’s delightfully tender. It comes from India and Southeast Asia, as well as other tropical regions like the Caribbean and Hawaii. For the vindaloo, make sure the jackfruit is marinated well. You can also adjust the amount of chili according to your heat preference. You can also add more water to the cooking process if it becomes dry before the jackfruit is tender, because you want it to be soft. The balance of acid and seasoning is important in vindaloo, so feel free to adjust the vinegar and salt to taste.
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Fiery Jackfruit Vindaloo
Description
A vegetarian symphony of spices.
Ingredients
For the spice mix:
- 12 pieces Kashmiri chilies, destemmed (You can also use other dried red chilies that aren’t too spicy.)
- 5 cloves of garlic, peeled
- 15 g of ginger, peeled
- 150 g white onion, peeled
- 1 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1-inch cinnamon stick
- 6 black peppercorns
- 4 cloves
- 50 ml red wine vinegar
For the jackfruit:
- 600 g jackfruit cubes, canned or fresh-cut into 1/2-inch cubes
- 2 tsp vegetable oil
- 150 ml water
- 1 tbsp salt
Instructions
- In a blender, purée all ingredients from the spice-mix list into a smooth paste––you may have to repeat the blending process so that everything is smooth and no bits of coarse spices are left.
- Add blended spice mix to the cubed jackfruit and mix well. Once coated, cover the bowl and refrigerate for 4-6 hours or overnight.
- Bring the jackfruit to room temperature 30 minutes before cooking.
- Place a heavy-bottom pan on a medium flame.
- After a minute add oil and bring to temperature.
- Add in the marinated jackfruit and cook until the jackfruit begins to get a light sear and/or some caramelization begins to take place.
- Using a wooden spatula turn the cubed jackfruit once, scrapping the bottom of the pot at the same time.
- Once the jackfruit has a bit of color, add in water and bring to a gentle simmer.
- Turn the flame down to a medium-low, add in salt, and place a lid on the pot.
- Slow-braise the jackfruit for 60-70 minutes until the jackfruit is fall-apart soft.
- Once cooked remove the lid and reduce until the consistency is close to that of meat chili.
- Adjust the vinegar and salt according to taste.
Recipe by Parth Purandare
Styling by Keith Recker
Photography by Dave Bryce
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