Chintakaya Chaap with Tangy Tamarind Sauce

Ingredients

• 2 cups (400g) raw jackfruit, cut into bite-sized pieces 2 cups (400g) raw jackfruit, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon jaggery or brown sugar 1 tablespoon jaggery or brown sugar
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add the chopped onion and green chilies. Sauté until the onion turns golden brown.
2. 2.
   Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
3. 3.
   Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a minute.
4. 4.
   Add the jackfruit pieces to the pan and mix until they are coated with the spice mixture.
5. 5.
   In a small bowl, mix tamarind paste, jaggery or brown sugar, and salt with 1/4 cup (60ml) water. Pour this mixture into the pan and stir well.
6. 6.
   Cover the pan and cook on low heat for about 20-25 minutes or until the jackfruit is tender and cooked through.
7. 7.
   Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Jackfruit — Make sure to use raw jackfruit for this recipe, as it provides the desired meaty texture. Canned jackfruit in brine can also be used, but rinse it thoroughly before using to remove any excess saltiness.

Tips & Tricks

• To reduce the cooking time, you can use a pressure cooker to cook the jackfruit. Cook it for about 10-12 minutes after the pressure builds up.
• Adjust the spice levels according to your preference. Add more red chili powder for extra heat or reduce it for a milder version.
• For a richer flavor, you can add a tablespoon of roasted sesame seeds to the tamarind sauce.

Serving advice

Serve the Chintakaya Chaap hot with steamed rice or roti. It pairs well with a side of yogurt or raita to balance the flavors.

Presentation advice

Garnish the Chintakaya Chaap with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Indian thali or on a decorative plate to enhance the visual appeal.