Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry | How to make Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry

4.0 from 2 reviews
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By Alka Jena
Created on 25th Apr 2016
  • Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry, How to make Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry
Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curryby Alka Jena
  • Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry | How to make Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry (23 likes)

  • 2 reviews
    Rate It!
  • By Alka Jena
    Created on 25th Apr 2016

About Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry

Tender raw Jack fruit, called Panasa Katha in Odia and Kathal in Hindi, is an exotic vegetable considered as vegetarian meat because of its meat like texture and flavour. The tender Jack fruit is used to prepare curries, Dalma, cutlets, kababs and biryani. This particular fruit is abundantly found in almost every second home in Odisha and my childhood memories associated with this fruit is the exchange of home grown vegetables and fruits were very common and Jack fruit featured quite commonly in that exchange. You should try this simple and delicious recipe for Jackfruit Curry/Panasa Katha Kassa/Kathal Ki Sabzi and get acquainted with the wonderful flavour and texture of a truly versatile fruit/vegetable – Jackfruit. It is similar in taste to mutton curry. This curry is especially for those who don’t like non-veg, but they can enjoy the taste of non-veg with this curry. I am sure you will love this curry.

Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by Alka Jena teaches how to make Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry step by step in detail. This makes it easy to cook Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry at home. This amazing and mouthwatering Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry takes 30 minutes for the preparation and 25 minutes for cooking. The aroma of this Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry is a good option for you. The flavour of Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry is palatable and you will enjoy each and every bite of this. Try this Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry and impress your family and friends.

  • Prep Time30mins
  • Cook Time25mins
  • Serves4People
Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry

Ingredients to make Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry

  • Potato - 1, boiled, peeled and cubed
  • Tender Raw jack fruit - Half or 400 grams
  • Tomatoes - 2
  • Ginger Garlic Paste - 1 tbsp
  • Coriander powder - 1 teaspoon
  • Turmeric powder - a pinch
  • Bay leaf - 1
  • Cinnamon stick-1 inch
  • Panch phutan - 1/2 teaspoon
  • Chopped coriander leaves- 1 tsp
  • Mustard oil - 2 tablespoons
  • Dry red chili - 2
  • Green cardamom - 2
  • Salt - to taste
  • Kashmiri Red chili powder - 1 tsp
  • Garam masala - 1/2 teaspoon
  • Onions - 2

How to make Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry

  1. Take out the skin of the kathal/Panasa/Jackfruit first. For this, you need to oil your hands and the knife as well. The fruit exudes a milky gum-like substance which does not leave your hands easily.
  2. I wore the kitchen gloves as an extra precaution and applied oil to the gloves itself. Keep a small bowl of oil at your side and keep dipping you fingers in to it from time to time as you cut the Jack fruit.
  3. Cut the Jack fruit into 1 inch cubes. Discard the hard middle section of the Jack fruit as it does not cook.
  4. First boil the jackfruit and the potatoes with salt and turmeric till tender. Drain the water and keep it aside.
  5. In a pressure cooker, heat mustard oil to smoking point. Add panch phutan, bay leaves, cinnamon, green cardamom and dry red chilies in that order. As soon as the dry red chilies turn color, add chopped onions.
  6. Cook on low flame till the onions turn translucent. Add the ginger garlic paste and cook till the raw smell of the paste goes away. Add chopped tomatoes and cook for 1 to 2 minutes.
  7. Now add all the dry spices: turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook till oil leaves the sides of the pan.
  8. Then add jack fruit cubes and boiled potato cubes. Cook on low flame, till the jack fruit has absorbed the spices.
  9. Add the garam masala and and 1/2 cup of water, cover the lid of the pressure cooker and cook till the cooker lets out a whistle. Turn off the heat.
  10. Allow the pressure from the cooker to release naturally. Unlock and garnish with chopped coriander and serve hot with Rotis, Naan or Paratha.

Reviews for Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry (2)

Soma Arpita10 months ago
Panch phuton/photon is mixture of five spices . Cumin seeds, brown mustard, Nigella, fenugreek and fennel.
Reply

sarita arora2 years ago
what is panch phuthan?
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