Description
A vegetarian symphony of spices.
Ingredients
Scale
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.