Here a Vegan friendly, super Yummy and super Fiery
Meatless Super sliders – meaty, tender cooked Jackfruit, pulled and tossed in a quick homemade fiery Sauce
Jack fruit is a unique ingredient that can be cooked both as a fruit and when tender. I love to cook tender jack fruit and there are quite a few Indian recipes that use this super fruit. Some popular dishes include..
Tender Jackfruit Thoran, Jackfruit piltlai, Kathal biryani
Lately it has become a popular meat substitutes in many cuisines especially in Thai curries,Tacos and Burgers. I was itching to try some of these dishes with a Indian twist as usual and I got to it this weekend.
This recipe calls for the green or tender jackfruit that is in water and not in syrup. You can also find it in the freezer section in Asian markets. I buy mine form the local Indian stores for the freezer section. If you prefer to use fresh fruit here is how you would prep it before jumping on to this recipe below is the quick step by step process.
- Oil your hand thoroughly.
- Peel of the thick skin and the scaly part to get to the flesh of fruit. The tender jackfruit is little bit different from the fruit.
- Break the jackfruit into small pieces and cook with a bit of salt and turmeric on stove top till soft and done.
- Make sure to add about 1/2cup of water for 2 cups of the fresh jack fruit. (You just want to speed up the cooking but it should still hold shape)
- If using a Instapot, Add the cut pieces with 1/4-/12 cup water to the Instapot and turn it to manual mode or pressure cook for about 4-5 mins ( or till its well cooked)
I am not a big fan of the Smoky BBQ flavor so I made my own fiery sauce for this. Its pretty simple sauce made with regular tomato ketchup as base but it tastes fiery ;). Don’t be scared by the length of the recipe and process. Its fairly easy process if you have all the ingredients handy…. Now lets get cooking.
Fiery Masala Jackfruit Sliders
Ingredients:
2 cups tender jackfruit pods 1 medium Onion sliced 5 tbs Firey tomato sacue 1/2 tsp garlic powder 1/2 tsp coriander powder 1/2 tsp cumin powder 1 tsp garam masala 1/2 tsp paprika powder Coriander leaves for garnish Salt to taste Slider buns – about 8 For salad topping: 1 tomatoes 3 Persian cucumbers ½ tsp crushed peppers A squeeze of lemon Avacado Mayo: 1/2 ripe Avacado ½ Jalapeno 1 tbs yogurt ( replace with vegan yogurt for Vegan opion) Squeeze of lemon For fiery sauce: 4 tbs regular tomato Ketchup 1 tsp – spicy chili powder 1/2 tsp – coriander powder water as needed For fiery sauce: The fiery sauce is ready for garish.Method:
- Chop the jackfruit lengthwise and get it ready
- In a bowl add the paprika, cumin, coriander, garlic and garam masala powder. Give it a nice mix. Add the sliced jackfruit and give it a nice toss.
- In a pan add some oil and add the sliced onions and sauté till it turns translucent. Then add in the jackfruit mix and let it cook
- Get the sauce ready. In a pan add the regular tomato ketchep and add the spicy chili powder and coriander powder.
- Add little water and let the mix simmer till the water evaporates.
- Then add in the fiery tomato sauce and add some water and cook the jackfruit.
- Let the mix simmer in low flame for about 6-8 minutes
- Meanwhile chop tomatoes and cucumber into small pieces and add salt, pepper and a squeeze of lemon to prep the crunchy topping
- Then switch the Instapot to pressure cook mode in and cook for 10 to 12 mins
- Also add the avocado pulp, jalapeno, yogurt, salt and lemon juice to a blender and blend into a smooth mix .
- In the meantime the Jackfruit should be cooked in the masala and fiery sauce
- Now start assembling the sliders. Add the jackfruit to the base and top it with the cucumber salad . Add a generous spread of avocado mayo to the other half of bun and sliders are ready