Friday, March 13, 2015

Punjabi Style Kathal


  • 500 gm Kathal or Jackfruit
  • 3 tbsp Vegetable Oil
  • 2 large onions
  • 3 tomatoes
  • Green chilies, to taste
  • 1/2 tbsp Ginger Garlic paste
  • 1 tsp Cumin Seeds
  • Red Chili powder, to taste
  • 1 tsp Turmeric Powder
  • Salt, to taste
  • 1 tsp Coriander powder
  • 1 tsp Garam masala

  • Apply Mustard Oil on your palms and even the knife you are going to use for cutting the jackfruit.
  • Now you can easily remove the tough skin and chop the fibrous inside of the fruit into small pieces. Remember inside the fibrous pulp you will find big sized hidden seeds. If the fruit is still baby, which means it has been plucked early the seeds will be softer and can be cooked. But if you cannot cut them its better to remove them.
  • Roughly chop some tomatoes and put them in a blender to make a puree. Keep aside.
  • Slice some onions in length. The caramelized onions enhance the overall flavour of this dish. So use it abundantly. Also finely chop some green chilies. Set aside.
  • In a wok pour some oil.
  • Add chopped jackfruit pieces and deep fry them till they start attaining golden colour.
  • Remove them on the paper towel to absorb extra oil.
  • In the same wok add a little extra oil and add cumin seeds and on crackling add sliced onions.
  • Add chopped green chilies and cook till the onions have caramelized.
  • Add tomato puree and cook for couple of minutes.
  • Add fried jackfruit.
  • Add turmeric powder, red chili powder and salt.
  • Add ginger garlic paste.
  • Add coriander powder.and combine everything together.
  • Cover the wok with a lid and cook on low flame till all the liquid is absorbed.
  • Sprinkle some Garam Masala and serve with Rotis

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