Cooking Instructions
- 1
First,roast the papads on pan.
- 2
Heat the kadhai and add oil,cumin seeds, chopped chillies.
- 3
Now,add ginger julianne and saute it for 2 minutes.
- 4
Now,mix all spices in curd well and add into the pan.
- 5
Keep stirring untill aroma of spices comes out.
- 6
Now, add cup of water and boil for two minutes.now,break down the roasted papad(into 5 parts each) and add into the gravy.Serve it with rice or chapati.
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Kathal ki sabzi Kathal ki sabzi
#reststyle#goldenapron16In 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 !!
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https://cookpad.wasmer.app/us/recipes/9371228
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