Champaran Handi Kathal (Raw Jackfruit Curry - Bihari style)

Name: Champaran Handi Kathal (Raw Jackfruit Curry - Bihari style)
Total time: 3000 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gms Raw Jackfruit (Kathal), cubed; 3-4 onion, sliced; 1 tsp. ginger-garlic paste; 1 tomato, chopped; 2 green chilies, chopped; As Per Taste Salt; 1 tsp turmeric powder; 1 tbsp Kashmiri red chili powder; 1 tsp red chili powder; 1 tbsp coriander-cumin powder; 1 tsp garam masala powder; 2-3 bay leaves; 2 green cardamoms; 1 big cardamom; 4 cloves; handful or coriander leaves, chopped; 2-3 slit green chilies; 1/2 cup mustard oil; 1 whole garlic bulb; 1 tbsp ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CR - This happens to be my first attempt at preparing this easy and delicious Kathal / Raw Jackfruit curry, cooked in a handi / earthern pot. It is also called Ahuna Kathal. Ahuna literally translates to handi in the local lingo. It is a specialty of a place called Champaran in Bihar. In this recipe, raw jackfruit is marinated in an array of spices, mustard oil and 1-2 whole garlic bulbs. It is then transferred to a handi, covered with a foil and simmered away to perfection on a low flame in a dum style.This is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread.

Bethica Das @kitchen_flavours

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Ingredients

45-50 minutes

3 servings

500 gmsRaw Jackfruit (Kathal), cubed
3-4onion, sliced
1 tsp.ginger-garlic paste
1tomato, chopped
2green chilies, chopped
As Per TasteSalt
1 tspturmeric powder
1 tbspKashmiri red chili powder
1 tspred chili powder
1 tbspcoriander-cumin powder
1 tspgaram masala powder
2-3bay leaves
2green cardamoms
1 big cardamom
4cloves
handfulor coriander leaves, chopped
2-3slit green chilies
1/2 cupmustard oil
1whole garlic bulb
1 tbspghee

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Steps

45-50 minutes

1

In a bowl, combine all the ingredients (except ghee). Mix well and keep aside for 10-15 minutes.
2

Grease a handi with ghee and transfer the marinated jackfruit. Cover with an aluminum foil and place a lid over it. Cook on a high flame for 2 minutes. Then cook on a very low flame for 40-45 minutes or till done. Keep shaking the handi at intervals so that it does not stick at the bottom and also for even cooking.
3

When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the foil and give it a gentle mix. Serve with rice or any Indian bread.