Kathal Masala

Kathal masala is prepared by shallow-frying unripe jackfruit and then stir frying it with spicy masala and yogurt.

Jackfruit (commonly called Kathal in India) is quite a versatile fruit; the unripe kathal can be used to prepare a delicious curry and the ripe ones don’t need to be cooked, they can be enjoyed on their own like any other fruit.

Time: 40 minutes

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Serves: 4

Kathal Masala
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Ingredients

  1. 500g kathal (jackfruit)
  2. 1 large onion, finely chopped
  3. 2 large tomatoes, finely chopped
  4. 3 garlic cloves, finely chopped
  5. 1 tablespoon finely chopped ginger
  6. 4 tablespoons oil
  7. 1 teaspoon coriander powder
  8. 1 teaspoon red chilli powder
  9. 1/2 teaspoon turmeric powder
  10. 1/4 teaspoon garam masala
  11. 2-3 bay leaves
  12. 2 tablespoons yogurt
  13. Salt to taste
  14. 1 tablespoon chopped coriander leaves

Method

  1. Apply oil on your hands, knife and the chopping board. Peel and cut the jackfruit into bite sized pieces. Remove the seeds and peel them.
  2. Heat 4 tablespoons oil in a large pan. Add the kathal pieces and saute them till they get a nice golden brown colour. Take them out on a kitchen towel and keep aside.
  3. In the same pan, add the chopped onions, bay leaves and garlic. Sauté for 4-5 minutes or till the onions turn golden brown in colour. Then add the tomatoes, ginger, salt, turmeric powder, red chilli powder and coriander powder. Keep sautéing until the moisture gets evaporated and oil is oozing on the sides of the spice paste (masala).
  4. Add yogurt and the sautéed kathal to the masala. Mix well. Cook on low heat for 1 minute so that the masala gets coated on kathal pieces.
  5. Heat 1/2 cup water in a pressure cooker. When the water starts boiling, transfer the kathal along with the masala to the pressure cooker. Mix well and close the lid of the pressure cooker. Pressure cook on medium heat for 2 whistles. Allow the steam to escape before opening the lid.
  6. Sprinkle garam masala and garnish with coriander leaves.
Recipe Tips:

 

Jackfruit secretes a glutinous fluid from it, which is difficult to wash off; please wear gloves or apply oil generously on your hands while peeling and cutting it.

 

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