Crisp Jackfruit steaks seasoned with a blend of powdered black pepper ,garlic and salt , pan seared in mustard oil and baked to perfection . Served Super-hot with spicy ridge gourd peel chutney.
Preparation Time: 20 minutes
Cooking Time: 10 minutes including the chutney
Baking Time: 15 minutes
For the steaks:
Jackfruit, raw, chunks- 16 nos.
Mustard oil- ½ tbsp.
Salt- To taste
Black pepper powder- ½ tsp.
Garlic powder- ½ tbsp.
Ridge Gourd Peel Chutney:
Peel of Ridge gourd – 01 no. large
Sesame oil- 01 tsp.
Garlic cloves- 03 nos.
Asafoetida- a pinch
Green chillies- 02 nos. or more as desired.
Fresh coconut, grated-1/4th cup
Tamarind pulp- 1/4th tsp.
Jaggery, grated- 1/4th tsp.
Urad dal, dry roasted and powdered- 02 tsp.
Peanuts, dry roasted and powdered- 04 tsp.
For the sprinkling:
Black sesame seeds, lightly toasted- 01 tsp.
Preheat the oven to 400◦F. Cover the baking sheet with a parchment paper. Set aside.
Mix the salt, onion powder, black pepper in a glass bowl. Dust the jackfruit chunks with the prepared blend in the glass bowl.
Heat 1/2 tablespoon of mustard oil in a large skillet till it smokes. Cool it completely. Heat again and sear the steaks in the skillet, until evenly browned for 02 minutes. Flip over and brown the other side for another 02 minutes.
Transfer the browned steaks to the prepared baking sheets. Roast until the steaks are cooked through, 10-15 minutes and it acquires the beautiful golden color.
For the Chutney:
Heat oil in a non-stick pan, add the garlic and a pinch of asafetida. Sauté. Add the peels, salt, green chillies. Sauté for 3 to 4 minutes. Add tamarind and jaggery. Add in coconut, sauté and remove from the flame. Cool it down completely. Now prepare a smooth paste of the ridge-gourd peel mixture and powdered urad dal and peanuts with the help of a little water.
For the Serving of Steaks:
Serve the jackfruit steaks hot with spicy ridge gourd peel chutney sprinkled with lightly toasted black sesame seeds.
- Mustard oil is heated in the pan with no other ingredients until it reaches a temperature where the first wisps of smoke appear (about 480°F/250°C). Immediately take it off the heat and allow to cool to a more reasonable frying temperature (around 360°F/180°C) before adding other ingredients. This procedure removes the acrid taste of the raw oil and renders it quite pleasant.
- The oil inherits a hot, sharp taste. It becomes mellower and milder when heated.