Fiery Jackfruit Vindaloo

The art, textiles, ceramics, jewelry, and more at the International Folk Art Market every summer are beautiful vessels of culture. They carry the history, heritage, and personal creativity of their makers...and enable us to carry these messages home when we purchase.

Because food is another way in which culture makes its way around the world, we asked five of IFAM's artists to share recipes they make and eat with gusto. You can make them for your friends and family and share your thoughts about beauty and craft in the conversation that will doubtless kindle and spark.

FIERY JACKFRUIT VINDALOO Recipe

Recipe by Parth Purandar, courtesy of Adiv Pure Nature. The naturally dyed textiles of Adiv Pure Nature help represent India at International Folk Art Market. For tickets: folkartmarket.org.

Equipment

Blender
Thick-bottom pot with lid
Stainless steel bowl
Wooden spatula

For the spice mix:

12 pieces Kashmiri chilies, destemmed (These are dried red chilies that are available at Indian grocers. You can also use dried red chilies that aren’t too spicy.)
5 cloves of garlic, peeled
15 g ginger, peeled
150 g white onion, peeled
1 ½ tsp cumin seeds
½ tsp turmeric powder
1 inch cinnamon stick
6 black peppercorns
4 cloves
50 ml red wine vinegar

Instructions

In a blender, purée all ingredients from the spice-mix list into a smooth paste––you may have to repeat the blending process so that everything is smooth and no bits of coarse spices are left.

For the jackfruit:

600 g jackfruit cubes, canned or fresh-cut into ½ inch cubes
2 tsp vegetable oil
150 ml water
1 tbsp salt

Instructions

1. Add blended spice mix to the cubed jackfruit and mix well. Once coated, cover the bowl and refrigerate for 4-6 hours or overnight.

2. Bring the jackfruit to room temperature 30 minutes before cooking.

3. Place a heavy-bottom pan on a medium flame.

4. After a minute add oil and bring to temperature.

5. Add in the marinated jackfruit and cook until the jackfruit begins to get a light sear and/or some caramelization begins to take place.

6. Using a wooden spatula turn the cubed jackfruit once, scrapping the bottom of the pot at the same time.

7. Once the jackfruit has a bit of color, add in water and bring to a gentle simmer.

8. Turn the flame down to a medium-low, add in salt, and place a lid on the pot.

9. Slow-braise the jackfruit for 60-70 minutes until the jackfruit is fall-apart soft.

10. Once cooked remove the lid and reduce until the consistency is close to that of meat chili.

11. Adjust the vinegar and salt according to taste.

Chef notes: Make sure the jackfruit is marinated well. Adjust the amount of chili as per heat preference. Add more water to the cooking process if it becomes dry before the jackfruit is tender. The balance of acid and seasoning is important so feel free to adjust the vinegar and salt as per taste.

Photography by Dave Bryce / Styling by Keith Recker / Recipe by Parth Purandare

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