This is a recipe which involves cooking ripe jackfruit.  Ripe jackfruit, when cooked, caramelises nicely to compliment the array of spices to give a fragrant “sweet and savoury” dish.  You can use the normal fresh arils if that is all that you can obtain:

Or you can use the unformed arils which are usually discarded (but are actually edible).  These parts still have some sticky latex on them so should be preferentially cooked in a dish like this.

Heat a skillet on a high flame and add:

2 tbsp coconut oil

and wait until it gets really hot

Next add:

1 tbsp brown sugar

1/2 tsp salt

1/2 tsp mustard seeds

1/2 tsp cumin seeds

and stir well until the brown sugar has melted (1 to 2 minutes).

Next add:

4 cups of ripe jack fruit, sliced

and stir well.

Mix in the following spices:

1/2 tsp ground tumeric

1/2 tsp ground paprika

1/2 tsp ground cumin

2 sprigs  of curry leaves

Turn the flame down to low and place a tight fitting lid on the skillet.  Allow to cook for 5 to 8 minutes.

Meal suggestion: serve with lentils.

If you prefer to have some carbohydrate with this, basmati rice would go well with curried ripe jackfruit.

Serves 2 to 4.