Kathal ki sabzi

Name: Kathal ki sabzi
Cuisine: American
Ingredients: 300 grams raw jackfruit; as needed Sufficeint water to pressure cook; 1 tsp turmeric powder; 1 tsp salt; 3 large onions sliced; 2 tomatoes chopped; 1 green chilli; 4 tbsp oil; Spices :; 1/2 tsp Panch phoran; 2 bay leaves; 2 red chillies; 1 tsp coriander powder; 1/2 tsp red chilli powder; 1/2 tsp cumin powder; 1/2 tsp garam masala powder; 1/4 tsp Turmeric Powder; 1/4 tsp pepper; 1 tsp kasuri methi; to taste Salt

Reena Andavarapu @reena_cooks

#reststyle
#goldenapron16
In summer's there is a lot of produce of jackfruit and raw Jackfruit curry is one of the main cuisines in the north though raw jackfruit /kathal is cooked all over india in different ways . Kathal is normally deep fried and then cooked in the gravy but here i have opted the healtheir option of pressure baking and cooking . It's not only tasty but also meaty at the same timeThe spices play an important role in the variation of flavours. In the north whole cumin and garam masala are the main spices used and in the yeast the kathal is cooked with panch phoran . Here i have used the combinatuon of the northen and eastern spices to cook . It is even said that kathal is cooked a day before and served the next day. The more it rests the more flavour is imparted. So very interesting !!

Reena Andavarapu @reena_cooks

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Ingredients

300 gramsraw jackfruit
as neededSufficeint water to pressure cook
1 tspturmeric powder
1 tspsalt
3large onions sliced
2tomatoes chopped
1green chilli
4 tbspoil
Spices :
1/2 tspPanch phoran
2bay leaves
2red chillies
1 tspcoriander powder
1/2 tspred chilli powder
1/2 tspcumin powder
1/2 tspgaram masala powder
1/4 tspTurmeric Powder
1/4 tsppepper
1 tspkasuri methi
to tasteSalt

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Steps

1

Chop jackfruit into I inch sized chunks.slice onions thinly.
2

Pressure jackfruit with salt,turmeric and water for 1 whistle on medium flame.
3

Open when pressure cools
4

Drain the water
5

Heat oil. Add the spices that jeera,bay leaves and red chillies in that order. Then goes the panch phoran
6

Add the onions to the tempering
7

Saute well till nicely browned then add the chopped tomatoes and the spice powders and salt except garam masala powder
8

Mix and pressure cook for 1 whistle without adding any water.
9

Let pressure cool. Open and add the cooked kathal pieces.
10

Add the garam masala powder.
11

Mix gently. Add some water for required consistency. Adjust salt if required.
12

Add one broken green chilli. Drizzle with crushed kasuri methi.
13

Mix well. Cover and simmer covered fir 7 to 8 minutes.
14

Garnish with slit green chillies. Ready to devour with rice and Roti's.

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Cooksnaps

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Reena Andavarapu @reena_cooks

on June 18, 2019 08:42

No one is born a great cook. We need not cook fancy or complicated masterpieces but good food from fresh ingredeints. This is what should be our moto and inspire our inner chef.