Serves: 4
Total Calories: 411

1 1/2 tablespoons Bengali 5-Spices or store-bought
1 1/2 tablespoons Bengali 5-Spices (Panch-Phoran), see recipe or store-bought
1 small onion, coarsely chopped
4 to 5 quarter-size slices of peeled fresh ginger
1 clove fresh garlic (large), peeled
2 medium tomatoes, coarsely chopped
1/2 cup coarsely chopped fresh cilantro, including soft stems +2 tablespoons for garnish
1/2 cup nonfat plain yogurt, whisked until smooth
1 (20-ounce) can jackfruit, drained or 1 1/2 pounds fresh, peeled and cut into 1-inch pieces
4 tablespoons vegetable oil
2 to 2 1/2 cups water
1/4 teaspoon Garam Masala

1. In a spice or coffee grinder, grind the Bengali 5-Spices to make a fine powder. Remove to a small bowl and mix in the coriander.

2. In a food processor or blender, process together the onion, ginger, and garlic to make a smooth paste. Remove to a bowl and then process together the tomatoes, cilantro, and yogurt until smooth.

3. Place the jackfruit pieces in a medium nonstick wok and cook, stirring, over medium-high heat until dry, about 2 minutes. Add 2 tablespoons of the oil and cook, stirring, until the pieces are golden brown, about 5 minutes. Transfer to a bowl.

4. Heat the remaining oil in the pan and cook, stirring the onion paste over medium heat until browned, about 7 minutes. Add the ground spices and stir about 2 minutes, then add the puréed tomato-yogurt mixture and cook, stirring, until most of the juices evaporate, about 3 minutes.

5. Add the jackfruit pieces, stir about 2 minutes, then add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer, until the jackfruit pieces are soft and the sauce is thick, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala and cilantro on top and serve.

VARIATION: For a vegan alternative, omit the yogurt and add an extra tomato in Step 2.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 411
Calories from Fat: 132

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Bitter Melon Curry
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Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
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Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
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Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
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South Indian Yogurt Curry
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Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
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Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
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