Saturday, 21 December 2013

JackFruit or Kathal Masala Curry


The Jackfruit is a species that belongs to the Mulberry family (Moraceae), which is native to parts of South and Southeast Asia. It is also known as the national fruit of Bangladesh. It is well-suited to tropical lowlands & it’s fruits are the largest tree-borne fruit, which can grow up to 35-40kg in weight.

Artocarpus_heterophyllus_fruits_at_tree   JACKFRUIT

In India, people at different parts have named it in different ways. In Oriya it is called as “Panasa”, in Bangla it is called as “Kathal”, in KannadaHalasu”, in Malayalam “Chakka”, and in Marathi it is called as “Fanas”.

This fruit is so tasty and can be eaten in ripe as well as in unripe manner. Being a good source of dietary fiber its a particularly good option for vegetarians. The flesh is starchy and fibrous and the seeds are also edible.

Today I’m going to share my own prepared “Kathal Masala Curry”, which is a famous Indian Curry and hope you all will like it.

INGREDIENTS:

  • 500g Jackfruit/Kathal
  • 3 Onion finely chopped
  • 2 tsp ginger paste
  • 2 tbs garlic paste
  • Corn Flour Powder
  • Turmeric Powder
  • 1 tsp Cumin Seeds
  • 4 tsp Coriander Powder
  • ¼tsp Cumin Powder
  • 1 tbsp of Chicken Masala/Kitchen King
  • 1 tsp Red Chili Powder
  • 2 red tomato finely cut
  • Whole Garam Masala
  • Refined Oil to Saute and Cook
  • Finely chopped 3 Green Chilies
  • Salt to Taste
  • Fresh cut Coriander leaves
  • 1 tbs Soya Sauce
  • 2 tbs Tomato Sauce
  • 2 tbs Curd

PROCEDURE:
  • First of all oil your hands well. Keep some oil handy while cutting the jackfruit, as you will need to smear your palms with oil from time to time.
  • Oil prevents hands from getting sticky and itchy. Peel the jackfruit and slice into rounds of desired thickness.
  • Slice rounds into halves, and remove any thick stem in the center, before cutting slices into smaller cube or bite pieces. Do not wash. Scrape any dirt off.
  • Then in a pressure cooker take required amount water and add the jackfruit bites/cubes along with 1tsp Salt and and 1 tsp Turmeric Powder and boil it till the cooker gets 1 whistle. This is being done to remove or subside the Astringent taste of the Jackfruit.
  • Then take a bowl and take out the boiled jackfruit cubes from the pressure cooker put inside the bowl. Add 4-5 tbsp Corn Flour Powder, 1 tsp turmeric Powder, 1 tsp Red Chilly Powder, 1tsp Coriander Powder to it. Mix all these well and keep aside for 15-20 minutes.
  • Take 2-3tbs of refine oil in a pan on medium heat. Add the marinated jackfruit cubes and saute it for 4-5 mins and then keep aside the fried cubes.
  • Take 6-7 tbs oil in the Pan. Once the oil gets heat and the Cumin Seeds to it.
  • When spluttering stops add finely chopped onion and green chilies & keep frying till the onions turned to golden color.
  • Add Ginger, Garlic paste, Coriander Powder, Turmeric powder, chili powder and fry.
  • When the raw smell is gone add cut tomato and salt.
  • Keep stirring the masala cooking till it leaves oil around it and all the tomato pieces get smashed completely.
  • Then add the Chicken Masala/Kitchen King Masala to it and keep stirring for 2-3 mins. more.
  • Then add 1tbs soya sauce, 2tbs tomato sauce & keep on stirring.
  • Then finally add the 2tbs curd in to masala mix it well and keep it covered with a lid on low flame for 2mins more.
  • Then remove the lid stir the masala once and then add the fried/sauted  Jackfruit cubes to the masala and mix them all properly.
  • Now add 2-3 cup of water and put the garam masala powder to it and bring to boil.
  • Cook for 4-5 minute then garnish with fresh cut Coriander Leaves.
Now your Kathal Masala Curry is ready to enjoy. Serve it hot with Chapati/Roti or Rice.
2013-12-20 - Copy                                                               KATHAL MASALA CURRY

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