Growing up in India, Oindrila Mukherjee ate jackfruit as a common side dish. To help us celebrate the many ways you can cook with jackfruit (read the demo here), she obtained the traditional Bengali recipe for the dish her mom often made. Note that Oindrila’s dish cuts the jackfruit as opposed to squeezing and shredding as we see in the demo.
Jackfruit Bengali Curry
1 pound fresh or canned unripe green jackfruit
1 onion, chopped
2 potatoes, diced in ½ inch cubes
1 tsp. ginger paste
1 tsp. garlic paste
2 T tomato puree
1 tsp. turmeric
1 tsp. red chili powder
salt to taste
½ tsp. sugar
1 bay leaf
4 small cardamom 4
1 cinnamon stick 1
1 tsp. garam masala powder
4 T vegetable oil
Rinse jackfruit and cut into cubes. Fry jackfruit and potato pieces lightly in oil. Remove from pan.
In the same pan, add the rest of the oil. Add bay leaf, cardamom, cinnamon, cloves and saute for a minute. Add chopped onion and fry until brown. Add ginger & garlic paste. Saute well. Add tomato puree. Saute. Add 1/2 cup water and cook until dry. When the masala is dry, add the jackfruit and potato and saute for 5 minutes.
Add salt and sugar and 1 cup water. Cook until done. There should not be much sauce.
When done, add ground garam masala powder just before turning off the heat. Voila!
Sue’s No-Cook BBQ Sauce and Cole Slaw Dressing
I also promised the bbq sauce that I used in my jackfruit slaw sandwich. Pretty much all the bbq sauce recipes I researched rely on slow-cooking the ingredients to give the sauce time to thicken. But I’m impatient, so I made one up that is thick enough to be used from the get-go. Combine all the sauce ingredients well and taste to balance the seasonings. Mix in your squeezed jackfruit (2 cans worth). Get your hands dirty! and massage the sauce into the fruit. Use a spatula or plastic knife to get as much sauce as possible off your hands and back into the bowl. I think at this point, you could probably microwave it and eat it. But I put it in the crockpot on low for as many hours as I like. (I stir it every hour or so)
2 cups ketchup
¼ cup molasses
2T cider vinegar
2T grapeseed oil
2T tomato paste
¼ cup maple syrup or agave nectar
¼ cup nice fruit jam (blackberry or strawberry works well)
1T soy sauce
2 cloves garlic, minced (pressed is even better)
2 tsp cumin
1T smoked paprika
2 tsp chili powder (or to taste)
Fresh cracked pepper
A simple plant-based cole slaw dressing could look something like this
Into the food processor, put
½ cup silken firm tofu
¼ cup low-fat vegenaise (or other vegan mayo)
¼ cup cider vinegar
1T lemon juice
2 T agave nectar
½ tsp. white pepper
2 tsp celery seed
½ tsp. salt
Whir until smooth and taste to see if you have the right balance of sweet and tart. I mixed this with one package broccoli slaw, plus about four cups of a mixture of shredded carrots, purple and green cabbage. This tastes better if you let it sit awhile.
To assemble the sandwiches, I used Stonehouse Bread’s Artisan Rolls that I purchased at Kingma’s. I put about 1/3 of a cup of jackfruit topped off by 1/3 cup coleslaw. My recipe made about 18-20 sandwiches.