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Kashmiri Kathal Or Jackfruit

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Ingredients
  Jackfruit pods 3 Cup (48 tbs), deseeded
  Potatoes 6 Medium
  Onions 2 Medium, cut into half and finely sliced
For traditional kashmiri masala
  Cumin seeds 3⁄4 Teaspoon
  Asafoetida 1⁄2 Teaspoon
  Fenugreek seeds 1⁄2 Teaspoon
  Dried ginger powder 3⁄4 Teaspoon
  Ground fresh ginger 1 1⁄2 Inch
  Fresh green chili 6 , deseeded and ground
  Finely chopped coriander leaves 1⁄2 Cup (8 tbs) (fresh)
  Whole spice 1⁄2 Tablespoon, freshly ground (peppercorns, cinnamon, cloves, star anise, mace)
  Amchur powder 1⁄2 Tablespoon
  Salt To Taste
  Mustard oil 1⁄2 Cup (8 tbs) (adjust quantity as needed)
Directions

Peel the potatoes and cut each into 8 pieces. Cut each jackfruit pod into 2 and deep fry till soft. Set aside. In the same oil, deep fry the potatoes and set aside.
In a large vessel, put in half a cup of oil in which the potatoes were fried and place on a medium flame. When hot, put in the cummin seeds, asafoetida, fenugreek seeds and the dried ginger powder. Immediately lower the flame and add the ground masala and stir gently. Add 1 1/2 cups of water and then put in the fried jackfruit, potatoes and salt and shake the vessel from side to side and allow to cook till a little bit of gravy remains. Taste for salt.
Sprinkle the garam masala and amchur powder, stir gently and serve with hot rotis.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Deep Fried
Ingredient: 
Jackfruit

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