Jack fruit, also known as “Kathal” in hindi, is generally available during summer season. Raw Jack fruit is used to prepare varieties of recipes like curry, dum, kofta, dry dish as well as pickle. Ripe Jack fruit seeds are used as fruits known as Koa in Northern part of India. This recipe is prepared using raw Jackfruit which I found in supermarket. In our childhood we used to carry this in lunch with Poori, one of the favorite Mom’s dish. To prepare this curry, boiled Jackfruit is flavored with achaari masala which gives a tingling taste to it. Be careful while cutting the Jackfruit as it is little tough due to it’s sticky nature, apply oil on your palm and knife before you start cutting. Achaari kathal is a very tasty dish and goes really well with roti, poori, paratha and plain rice. Earlier I have shared kathal dum recipe if you would like to try that.
- 500g Raw Kathal ( Jackfruit) boiled
- 4+3 tbsp Mustard oil or canola vegetable oil
- 2 small Bay leaves
- 1/2 tsp Punch phoran ( five spices mix)
- 2 Cloves
- 1/2'' Cinnamon Stick
- 3 cup Onion chopped
- 1/8 tsp Asafoetida (hing)
- 1 tsp Ginger & garlic freshly grated each
- 2 Tomatoes puree
- 1/2 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander & cumin powder each
- 1/4 tsp Black pepper powder
- 2 tsp Achaari masala powder
- 1/4 tsp Garam masala powder
- Salt to taste
- Clean kathal two three times with water. Spread some paper on chopping board. Grease some oil on knife and your palm. Cut the kathal into half from center.
- Cut 1'' round pieces then cut into half from center each piece.
- Cut out the green parts and center hard part from kathal. You can remove the seeds if you want.
- Cut into small pieces and clean with water. Boil kathal into pressure cooker along with 4 cups of water and salt at high heat. Once cooker starts to build steam reduce the heat at medium heat and cook for 3-4 whistle. Once it done, let it cool naturally. The kathal should be cooked very well but not over cooked.
- Strain water from kathal and keep it aside.
- Heat 3 tbsp oil in a kadhai at medium heat. Add boiled kathal and roast it till golden color from all sides. Once its done, keep aside.
- Heat 4 tbsp oil in a kadhai at medium heat. Once oil is hot, add bay leaves and punch phoran. Once it is brown in color, add cinnamon stick, and cloves. Stir it for few sec. Add onion, hing ginger-garlic paste and little salt.
- Saute the onion till it is golden color. Blend the tomatoes in a blender to make puree. Keep aside.
- Add tomato puree, turmeric powder and chili powder. Saute it for 2-3 minutes.
- Add coriander-cumin powder, pepper powder and achaari masala and saute it till masala is fried very well ( about 2 minutes).
- Add roasted kathal and garam masala. Saute it for 1 minute.
- Add 3 cups of water and stir it well. Cover it and cook for 10 minutes.
- The curry consistency should not be very thin nor thick. Turn off the heat. Keep it covered for 15 minutes before serving.
- Achaari flavor kathal dry is ready to be served. Transfer it into serving bowl.
- Serve it hot with poori, roti or rice for lunch or dinner.
- This sabji goes well with poories.
