Indian Recipes
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Ingredients
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| 1 |
Jackfruit (kathel) |
500 grams |
| 2 |
Turmeric powder |
1/2 teaspoon |
| 3 |
Coriander powder |
2 teaspoons |
| 4 |
Red chili powder |
1+ 1/2 teaspoons |
| 5 |
Onions, finely chopped |
3 |
| 6 |
Ginger, peeled & finely chopped |
1 teaspoon |
| 7 |
Garlic, peeled & finely chopped |
8 cloves |
| 8 |
Mustard oil |
3 tablespoons |
| 9 |
Salt |
to taste |
| 10 |
Green chilies, finely chopped |
4 |
| 11 |
Garam masala |
1 teaspoon |
| 12 |
Cumin seeds |
1 teaspoon |
| 12 |
Fresh coriander leaves, finely chopped |
3 tablespoons |
| Method |
Peel and cut kathel into small pieces, wash well, transfer it the pressure cooker with 2 cups of water, put the lid on and pressure cook for 1 whistle, turn off the heat and let it open. Drain and set aside.
Heat oil in a pan or kadahi over medium-high heat, add cumin seeds and let it splutter, now add garlic and ginger and fry for 30 seconds. Now add onions and green chilies and cook until brown. Now add all the powdered spices together with 1/2 cup of water, stir and cook until oil comes out on the surface, now add boiled kuthel, stir well to coat all over, and cook over low-to-medium heat for 20-25 minutes until oil comes out and kuthel becomes brown and slightly crispy. Garnish it with chopped coriander and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Boiling eliminates the bad character of kathel, not good for your digestion.
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