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.

Ingredients

Method

1. Chop onion and green chillies finely and keep aside. Blend tomato finely. Peel jackfruit and cut it in smaller pieces.





2. Heat oil in a large nonstick pan. Add onions and saute till they become translucent (about 5 minutes).



3. Now add haldi, red chilli powder, dhaniya, jeera powder and saute for a few seconds till fragrant.



4. Quickly add freshly blended tomato and chopped green chilli. Saute till oil starts separating, about 5 minutes.





5. 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.



6. 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.



7. Serve it hot with Flat bread, Raita and Aloo Matar.

Summary

Recipe Name

Kathal/Jackfruit Curry

Author Name

Ruchi Garg

Published On

2010-05-20

Total Time

30M

Average Rating

5 Based on 2 Review(s)