tablespoons neutral oil, like sunflower
teaspoon black mustard seeds
yellow onion, halved and thinly sliced
sprig curry leaves
(20-ounce) can jackfruit pieces in brine, drained (about 10 ounces)
beefsteak or large Roma tomatoes, finely chopped
teaspoon amchur (dried mango powder)
teaspoon Kashmiri chile powder
teaspoon garam masala
teaspoon ground turmeric
teaspoon kosher salt, plus more to taste
Basmati rice or roti, for serving
- Heat a medium skillet over medium heat, and add the oil and mustard seeds. When the mustard seeds start to pop, stir in the onion and curry leaves. Cook, stirring frequently, for about 8 minutes, until the onions are golden brown.
- Add the jackfruit (breaking up any large pieces with your fingers), tomatoes, spices and salt, and cook for another 10 minutes, stirring occasionally, until most of the moisture has evaporated and the jackfruit is coated in a thick sauce. Taste for salt, and add more if needed. Allow to cool slightly, and serve with rice or roti.