Sunday, March 28, 2010
Jackfruit Curry (Katahal ki Sabzi)
Jackfruit (Katahal) is the largest tree borne fruit in the world. The flesh of the jackfruit is starchy and fibrous. It provides food energy and is a source of dietary fibre.
My mom never used to cook Jackfruit back in India and hence I never developed the taste for it. It was here in USA, when one of my cousin's made Jackfruit and I loved it. Since then I have been making it. My husband too loves it but we don't get the fresh Jackfruit here, so we get the canned one which are already cut into pieces. All you need to do is wash them throughly and make smaller pieces before you add to the curry.
Today we ate Katahal (Jackfruit Curry) in dinner and enjoyed it so much. It was perfectly tender, soft, spicy and delicious.
Here is the simple recipe for you to enjoy (Click here for printable recipe)
1 Can of Jackfruit (Or 2 Cups fresh Jackfruit cut to bite size pieces)
1 Onion (Chopped)
2 Tomatos (Chopped)
2 Small Green Chillies (Finely Chopped)
1 Tsp Chopped Ginger
1/2 Tsp Cumin Seeds
1/4 Tsp Garam Masala
1/2 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
Salt and Red Chilli Powder- To Taste
1/2 Tsp- Lemon Juice
2 Tbsp- Oil
1 Cup Water
1. Heat oil in a pan and add Cumin Seeds to the hot oil.
2. As soon as Cumin seeds change color, add chopped Ginger and Green Chillies. Stir for 15 seconds.
3. Add in the chopped Onions and stir fry until translucent. Then add tomatoes and cook until they are well tender.
4. Add all the dry spices now and mix well. Let this mixture cook until it leaves oil from the sides while stirring in between.
5. Add 1 Cup of water, stir nicely and let it come to a boil.
6. Once it boils, add the chopped Jackfruit pieces (Kathal) to it and cook it covered on medium flame. It will take good 15-20 minutes for the Jackfruit to get done. Keep stirring occassionaly and check for water. Gravy should be thick and Jackfruit should be soft and tender.
7. Add Lemon Juice in the last and mix well.
8. Serve with HOT Chapattis.