Wednesday, 13 March 2013

Kathal Fry

Kathal Fry

Kathal is popularly known as Jack fruit.  It is rich in vitamins, minerals and fibre. Different varieties of dishes are made using kathal. In South India, the raw jack fruit is used in making curry, thoran or chips. In North India, it is used to prepare sabji as an accompaniment to the rotis.

Basic info about the recipe
Cuisine                                                      - North Indian
Serves                                                       - 2 people.
1.   Kathal   (Raw)                       - 1.5 cups
2.   Onion                                    - 1 large
3.   Tomato                                 - 2 small
4.   Ginger-garlic paste              - 1 tsp
5.   Oil                                          - 1.5 tbsp
6.   Turmeric powder                  - ½ tsp
7.   Red chilli powder                 - 1 tsp
8.   Coriander powder                - 1 tsp
9.   Chicken masala                             - 1tsp
10.                       Fennel powder       - ½ tsp
11.                       Salt                          - to taste
12.                       Hing                        - a pinch
13.                       Coriander leaves   - 2-3 sprigs
14.                       Garam masala       - ¼ tsp

Method: Deseed and cut the kathal into small cubes.

Puree onion and tomatoes and keep aside.

Heat a tbsp of oil in a pan and fry kathal till golden brown.

Heat a pressure cooker and pour oil. Add ginger-garlic paste and fry.

Add pureed onion and tomatoes and fry till the oil separates.

Add all the powders and masalas one by one. Stir continuously.

Add the fried jack fruit pieces and salt and close the cooker. Wait for 2 whistles.

Garnish with coriander leaves and serve.

Note:  Kathal should be cut with oiled hands and knife as a gum like substance would come out from it which cannot be washed out easily.

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