KATHAL MASALA

Hi all๐Ÿ™‹๐Ÿป,Lots of sweet blogs posted since few weeks ๐Ÿ˜›๐Ÿ˜›.. Let’s cook something savoury.


Kathal aka jackfruit… I think everyone is aware of this veggie. For me Jackfruit is the king of the vegetable familyโ˜บ๏ธ. You can cook this into any form.. Kebabs, kofte, dum masala kathal or even can jar a pickle of this. Even when this is fully ripen, can have this as a fruit ๐Ÿ˜‹. JACK OF ALL TRADES AND EVEN MASTER IN ALL.. ๐Ÿ˜†๐Ÿ˜† Changed the phrase.

Infact at my place, my mom used to store the dried seeds and make the gravy of it.

The ripen one is used to make many dessert dishes abroad.

Huhhhh.. Now I have gone too far in the jack’s world.

One drawback too it’s accompanied with. When you cut this jack it will excretes sticky latex juice which is very irritating and hard to get rid off. Suggest to apply some oil on your palms so that the sticky starch doesn’t stick to your hands. When you are done with the cutting just apply some more oil and rub your hand in tissue paper. That’s it!!! 

Let’s see the recipe below:

You can serve 6-7 people with this recipe.

INGREDIENTS:

1 kg kathal or jackfruit..cut in cubes

2 very large onions.. Julienned 

2 tsp cumin seeds

4 tbsp oil for frying the whole masala or spices..I have used mustard oil

2″ cinnamon stick

2 whole red chillies

1 tsp chopped ginger

10-12 cloves of garlic

6 whole black pepper

6 whole cloves

2 whole black cardamoms

1 tsp caraway seeds

2 large tomatoes… Diced

2 tsp coriander powder

1 tsp cumin powder

2 tbsp kashmiri lal mirch powder

1/2 tsp turmeric powder

Salt as required

4 tsp oil for frying the spice paste

Water for gravy

METHOD:

Firstly take a skillet and add oil for frying the whole spices. As the oil gets heated add cumin seeds. Let it splutter. Add julienned onions. Let it get pink. Now add whole red chillies, cloves, black pepper, black cardamom, ginger, garlic, cinnamon and caraway seeds. Fry for 2 minutes. Add diced tomatoes and turmeric powder. Now fry for 3-4 minutes.


Transfer all into a mixer jar and let it cool.

After it cools down add coriander, cumin and kashmiri mirch powder. Grind it into fine paste. No need to add water as the tomato and onions will help to grind them.

Now heat the remaining oil in a pressure cooker. Add the grinded spice paste. Just fry the masala paste till oil released. Add the cubed kathal. Mix properly and add water. Add into salt as required. Give 5 whistles.

Now switch off the flame and let the pressure release.

Enjoy with ghee rice which I did๐Ÿ˜‹๐Ÿ˜‹ nd a plate of green salad.

KEEP COOKING AND ENJOYING!!!!

2 Comments Add yours

    1. Tq ruchi๐Ÿ˜๐Ÿ˜

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s