There are several varieties of jackfruit in India. I know only two – idi chakka (tender jackfruit, kathal) and kada chakka (breadfruit). And there are several different patterns of consumption. For example, North Indians only have the tender jackfruit. In Kerala and Tamizhnadu (perhaps in some other states too), breadfurit, tender jackfruit and the ripe jackfruit are all consumed. The ripe jackfruit is consumed as a fruit or used to make various sweet preparations like jams and a wide variety of desserts. It is  a seasonal product and widely available in South India in all its forms. A very versatile and tasty vegetable/fruit, it comes packed with a host  of health benefits. The recipe here is a North Indian one.

Ingredients
1/2 kg jackfruit (kathal, chakka), cut into small pieces
1 medium sized onion, roughly chopped
1 tomato, roughly chopped
1/2″ piece of ginger
1/2 tsp turmeric powder (haldi, manjal podi)
1/2 tsp red chilli powder
1 tsp coriander powder (dhania powder, kothamalli powder)
2 tbsp vegan yogurt
Salt to taste
Method
Pressure cook the jackfruit with salt and turmeric powder
1-2 whistles should suffice
Set aside
Grind the onion, tomato and ginger to a smooth paste
Set aside
Heat a wok and add the paste
Add red chilli powder, coriander powder
Saute for about 5 minutes
Now add the cooked jackfruit and cook for about 5 minutes (sprinkle a little water, if necessary)
Add the yogurt and cook for a minute more
Transfer to a serving bowl
Serve hot with brown/red rice or Indian breads
Enjoy!