Jackfruit kebab or kathal kebab

If using canned jackfruit, wash the canned jackfruit well by changing water. Drain any excess water. (please check the tips section below)

If you are using a fresh jackfruit, then first peel the vegetable and cut into desired shape. Make sure to put plenty of oil to the knife and in your hand and chopping board, as jackfruit is very sticky.

In a large bowl take water and add turmeric powder in it, dip the jackfruit pieces in it. This will help to get rid of the sticky sap. Pressure cook or boil the jackfruit pieces to half done, drain water.

In a pressure cooker put jackfruit pieces, soaked chana dal, roughly chopped onion (1 tbsp), a clove of garlic, whole spices, add water and cook for 3 whistles. Switch off heat, wait till pressure releases.

Discard the whole spices. With the back of a ladle mash the boiled jackfruit and dal. You can use a food processor to coarsely ground the mixture.

In a pan add 1 tbsp oil, When the oil is hot add finely chopped onion. Cook till the onion becomes soft and pink. Add garlic paste and ginger paste, cook for 1-2 min.

Add the jackfruit and dal paste, mix well. Add cumin powder, chopped green chilies, salt, mix well. Cook till the mixture comes together and all the excess water evaporates.

Check seasoning and adjust accordingly. Add garam masala powder and kasuri methi, mix well. Switch off heat and let the mixture cool down.

Make flat round discs, kebab like shape with the mixture. You can make 10-12 kebabs from this. Heat oil or ghee in a flat heavy pan, pan fry the kebabs till nicely brown on both sides. Serve hot with mint-yogurt dip.