Name: Kathal Do Pyaza recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1/2 of a medium kathal (raw / green jackfruit), peeled and boiled; 3-4 tbsp. oil; 1 tsp. cumin seeds; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1 large onion, chopped; 1 large onion, cut into big chunks; 1 tsp. ginger-garlic paste; puree of i tomato; 1 tomato, chopped; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tsp. roasted coriander-cumin powder; 1/2 tsp. garam masala powder; 1 tbsp. yoghurt; 1 tsp. kasuri methi, (dry fenugreek leaves), crushed; coriander / mint leaves to garnish

ABOUT Kathal Do Pyaza RECIPE

Green Jackfruit is a delicacy and enjoyed as a curry among many of us. But today I would like to share a curry made with this exotic fruit. It is called 'Kathal Do Pyaza'. It is prepared with lots of onion (hence the name) and other spices. Prepared dry, it can be relished as a side dish with rice or chapatti. It is prepared very much the same way as mutton. So it can be termed as a vegetarian's mutton curry.

Ingredients Serving: 3

1/2 of a medium kathal (raw / green jackfruit), peeled and boiled
3-4 tbsp. oil
1 tsp. cumin seeds
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
1 large onion, chopped
1 large onion, cut into big chunks
1 tsp. ginger-garlic paste
puree of i tomato
1 tomato, chopped
salt to taste
1/2 tsp. turmeric powder
1 tbsp. red chili powder
1 tsp. roasted coriander-cumin powder
1/2 tsp. garam masala powder
1 tbsp. yoghurt
1 tsp. kasuri methi, (dry fenugreek leaves), crushed
coriander / mint leaves to garnish

Instructions

Heat 2 tbsp. oil in a pan and shallow fry the kathal pieces till light brown. Drain and keep aside. Heat the remaining oil and temper with cumin seeds, cardamoms, cinnamon and cloves.
Add the onions. Saute till it turns light brown in colour. Now add the ginger-garlic paste, turmeric powder, red chili powder, coriander-cumin powder and garam masala powder mixed with 1/2 cup water.
Saute till the oil separates. Add the tomato puree and continue to fry on low flame till well combined and dry.
Now add the fried jackfruit, salt, onion cut into big chunks and the chopped tomato. Mix well. Add 1 cup water and simmer, covered on low flame for 2-3 minutes.
Add the yoghurt and kasuri methi and Cook further for a minute or two. When done, serve, garnished with coriander leaves.

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