Kathal/Jackfruit Curry is a popular homemade dish made all over India. It is a little difficult to handle because of its hard shell and sticky inside but it has a unique taste and texture. It can be made as a curry or dry vegetable but I make it somewhere in between, not too dry, not too runny. Jains can skip the onions in this recipe and still comes out great.
|Preparation Time:||30 minutes|
|Kathal (Jackfruit)||300 gm cleaned|
|Chopped red onion||1/2 cup|
|Freshly blended tomato||1/2 cup|
|Vegetable oil||1 tsp|
|Jeera (cumin seeds) powder||1/4 tsp|
|Haldi (turmeric powder)||1/4 tsp|
|Red chilli powder (lal mirch)||1/4 tsp|
|Dhaniya (coriander) powder||1 tsp|
|Garam Masala||1/2 tsp|
- Chop onion and green chillies finely and keep aside. Blend tomato finely. Peel jackfruit and cut it in smaller pieces.
- Heat oil in a large nonstick pan. Add onions and saute till they become translucent (about 5 minutes).
- Now add haldi, red chilli powder, dhaniya, jeera powder and saute for a few seconds till fragrant.
- Quickly add freshly blended tomato and chopped green chilli. Saute till oil starts separating, about 5 minutes.
- Add jack fruit pieces, salt and a cup of water. Mix thoroughly and reduce the heat. Cover the pan with a lid. Let it cook till jack fruit pieces are a little soft (about 15 minutes). Stir it occasionally.
- Make sure that most of the water is absorbed. If not, cook it open on high heat. Turn off the heat and add garam masala. Mix well. Kathal/Jackfruit Curry is ready.
- Serve it hot with Flat bread, Raita and Aloo Matar.