Kashmiri Kathal Or Jackfruit
|Jackfruit pods||3 Cup (48 tbs), deseeded|
|Onions||2 Medium, cut into half and finely sliced|
|For traditional kashmiri masala|
|Cumin seeds||3⁄4 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|
|Mustard oil||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
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.