RECIPE: Jackfruit Vindaloo Pavs by Chef Shachi Mehra of ADYA

- Chef Shachi Mehra from ADYA – Fresh Indian Flavors was on Good Day LA Friday morning making jackfruit vindaloo pavs!

They are like spicy, vegetarian sloppy joes.

Watch the video to see Chef Shachi demonstrate how she puts this dish together and gives advice on how you can make the pavs at home.

2 cans young jackfruit in brine or water (NOT in syrup)
¼ cup oil
2 white onions, diced     
½ cup chopped ginger
6Tbsp chopped garlic
2 cups tomato puree
3Tbsp paprika
3Tbsp Vindaloo spice mix **see recipe below**
¼ cup + 2 T red wine vinegar
Pinch sugar    

4 buns, buttered and toasted till golden brown

Rinse jackfruit thoroughly and cut in to smaller pieces. Set aside.

In a large pan, over medium heat, sauté onions, ginger and garlic with a pinch of salt until they start to turn golden brown.  Stir in paprika, tomato puree and vindaloo mix.  Cook over medium heat until tomato puree is cooked through.  Adjust seasoning with salt, sugar and vinegar. 
Add in jackfruit pieces.  Cover and braise over low heat until warmed through – about 10-12 minutes.  Lightly mash jackfruit to get ‘pulled’ texture.

Serve on toasted buttered buns with pickled onions.

Chef Shachi and lots of other chefs will be at a big foodie event next week in Costa Mesa. Here are the details:

-The Tastemakers of Orange County
Celebrating Asian and Pacific Islander Food and Community
Wednesday, September 20th

SOCO and the OC Mix
3315 Hyland Ave.
Costa Mesa, Ca 92626

More information at:

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