Kathal (Jackfruit) can be used as vegetable when it’s raw or as fruit when it gets riped. In Northern part of India people mostly use it as vegetable however in South mostly people use it as fruit. Raw Jackfruit can be used to prepare variety of dishes like dry, curry or kofta. Raw Jackfruit dishes are my favorite and I have been always looking to find fresh Jackfruit, however in many of my attempts I failed to find the right one to make proper vegetable dish. Cutting raw Jackfruit requires some skills as it is very sticky, my Mom used oil to grease her palm and knife while cutting the kathal. For this recipe I have used the canned raw Jackfruit which is available in Indian grocery stores which makes it easier as it is already cleaned and cut. I am sharing this recipe from my Mom who used to make it amazingly delicious. Boiled and roasted kathal cooked in onion and tomato gravy flavored with garam masala powder, nutmeg powder and spices. This simple curry is a great compliment with steamed rice or roti.
- 1 cane Young Jackfruit
- 1 Potato boiled
- 1 small Tomato fine chopped
- 4+1 tbsp Mustard oil or any vegetable oil
- 1/2 tsp Cumin Seeds
- 2 Bay leaves
- 2 cup Onion fine chopped
- 1 tbsp Garlic paste
- 2 tsp Ginger paste
- 1-1/2 tsp Coriander powder
- 1-1/2 tsp Cumin powder
- 1/8 tsp Black pepper powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala powder
- 1/8 tsp Freshly grated nutmeg powder
- 1/4 tsp Red chili powder or as per your taste
- Remove kathal from cane or fresh one and clean with water once. Boil the kathal in water with salt in a pressure cooker for 3-4 whistle or till kathal gets soft. Once its done, turn off the heat and let it cool down naturally. Boil potatoes separately and keep aside.
- Remove kathal from water and roast it with little oil in a pan from all sides till it gets nice golden color. Keep it aside.
- To prepare curry, heat 4 tbsp oil in kadhai or deep pan at medium heat. Once oil gets hot, add cumin seeds and bay leaves. Once cumin seeds gets brown color, add onion and ginger-garlic paste and little salt. Saute them till golden in color. Add tomato in to it and saute till tomato gets mussy.
- Add turmeric powder, red chili powder, coriander, cumin and pepper powder. Saute for 1 minute. Add boiled and roasted kathal in it. Add mashed potato in it and saute for 30 sec or till masala, kathal and potato get mixed nicely.
- Add 1-1/2 cup water or adjust the curry consistency as per your taste. Add garam masala powder and freshly grated nutmeg powder, mix and cover it . Let it cook for 2-3 minutes.
- Turn off the heat once its done. Let it be covered for 5 minutes before serving.
- Yummy Kathal Dum is ready.
- Serve it hot with roti or rice.
If you were able to fine raw fresh Kathal, you can use below process to cut and clean it:
Clean the raw kathal with water. Place a paper on kitchen slab surface, apply some oil on your palm and on knife. First cut it in to three pieces cross section wise (basically three round pieces). Then cut all pieces in to half. Remove all the top green surface and then remove the hard part at the center. Also remove all big seeds. Drop all pieces of kathal in to warm water to avoid it getting discolored. Take out the pieces from warm water and clean it once before using for curry.