Cook it two ways: A home-style take and a modern twist on the meaty jackfruit

The jackfruit is now also a part of the vegan food culture, where its chewy and easy-to-shred flesh has increasingly led to its use as a mock meat. Photo: Bun & Only

The jackfruit features in many cuisines including those of Maharashtra, Uttar Pradesh and Kerala, which has even adopted it as the 'official fruit'. A popular ingredient in traditional sweets and savouries, the fruit is now also a part of the vegan food culture, where its chewy and easy-to-shred flesh has increasingly led to its use as a mock meat.

The season for jackfruit may have ended and although not readily available in nearby markets, there is still an opportunity to bring home the fruit from online stores. Typically, jackfruit abounds in the summer between March to June and continues till July. But agricultural advancements have been aiding in its growth during the off-season too. Agriculture journalist Shree Padre, who has been working on promoting the jackfruit for the last 13 years, noted in a 2015 interview with Down To Earth magazine that it is grown all year round in Panruti in Tamil Nadu and for 10 months in Idukki in Kerala and Tumkur in Karnataka.

While many cultures have cooked with the fruit for generations, there are others who are experimenting with it in unexpected dishes. Mid-day online invited a home chef to share a family-style recipe and a restaurant chef to part with a modern recipe featuring the jackfruit.

Phanasachi Sukhi Bhaji (Dry Jackfruit vegetable) by Home chef Kalpana Talpade

Ingredients
Ripe jackfruit - 10 pcs or 2 cups, mustard seeds - 1/2 tsp, asafoetida - 1/4 tsp, turmeric powder - 1/4 tsp, green chilies - 1 pc, salt to taste, fresh grated coconut - half cup, oil - 2 tbsp.

Method
1. Deseed the jackfruit and slice into smaller pieces
2. Grind the seeds to make into smaller pieces.
3. Add the mustard seeds to the oil in a pan and add the chilly and asafoetida after the mustard seeds splutter.
4. Add the chopped seeds, jackfruit pieces and turmeric powder and stir it on a slow flame.
5. Add a little water to the dish and keep a lid on it for 5 -10 minutes.
6. Check if the seed is cooked and add the grated coconut to it and stir till the coconut turns yellow in colour.
7. It is best served with chapatis or eaten with rice and dal.

The jackfruit features in many cuisines including those of Maharashtra, Uttar Pradesh and Kerala, which has even adopted it as the 'official fruit'. Photo: istock

Vegan BBQ Jackfruit & Guacamole Burger for Bun & Only by Chef Karishma Sakhrani

Coffee BBQ
Ketchup - 1/3 cup, tomato paste - 1/4 cup, light soy - 1 tsp, apple cider vinegar - 1 tsp, coffee - 1 tsp, garlic - 1 tsp, fresh red chillies - 1 tsp, sugar - 1 tsp or to taste, water - as needed

Method
Combine all the ingredients in a saucepan and bring to a boil. Simmer for a few minutes until thickened and cooked through.

For the jackfruit
Oil, onion - 1/2 pc, garlic - 1 tsp, jackfruit (raw) - 1 cup, BBQ sauce - 1/2 cup

Method
Sauté the onion, garlic and jackfruit until just tender. Add the BBQ sauce.

Coleslaw
Onion - 1/4 cup, carrot - 1/4 cup, purple cabbage - 1/4 cup, vegan mayo - 1/3 cup, garlic - 1 tsp, green onion - 1 tbsp

Method
1. Shred the carrots and cabbage. Slice the onions thin, and mince the garlic.
2. Combine all the ingredients and leave in the refrigerator to chill.

For the assembly
Burger buns, kale - 2 leaves, smashed avocado - 2 tbsp

Method
1. Slit the burger bun in half and sear on a pan.
2. Add some kale leaves, the bbq jackfruit, coleslaw and smashed avocado and serve.

Also Read: Fancy up your daily coffee with these flavours and food pairings