Kathal(hindi) or Panasa(oriya) or Jackfruit (English) is another ingredients which people dare not to talk owing to its complexity. It is because of this I have a given a detailed recipe for cooking jackfruit. You will find them in plenty in this season and can make a variety of recipes including cutlets, chips, dry and fry the seeds etc.
What You Need:
1 Jackfruit Cut in cubes 1/2 kg
2 Potato peeled and cubed 1 big
3 Mustard Oil 3 tbsp
4 Onion finely chopped 1 big
5 Tomato Pureed 3 big
6 Ginger Garlic Paste 1 tbsp
7 Green Chili Chopped 1 big
8 Turmeric Powder 1 tsp
9 Red Chili Powder 1 tsp
10 Everest Kitchen King Masala 1 tbsp
11 Everest Garam Masala 1 tbsp
12 Salt To taste
13 Sugar (optional) To taste
14 Cumin Seeds 1 tsp
15 Coriander Leaves 1 tbsp
16 Cinamon Stick 1/2 inch
17 Green Cardamom 2
18 Cloves 2
Steps To Make:
Apply oil in your arms, palms and fingers properly.
Cut the jackfruit in half or 4 and immerse in water for 10 minutes. Let all the milk release in water.
Remove from water and remove the skin with a sharp knife.
Cut in small cubes.
Pressure cook in 1/2 cup water, 1 tsp salt,1/2 tsp turmeric water for 2 whistles on high.
Switch off the flame and allow pressure to release.
Heat 1 tsp mustard oil and fry potato till it is half cooked.
Add 1 tbsp oil and fry the jackfruit pieces for 5 to 6 minutes on high.
Remove and keep aside.
Heat oil in a kadai.
Add cumin seeds and dry whole spices.
Add chopped onions, ginger garlic paste and green chilies.
Cook till onion turns brown.
Add tomato puree, all powdered spices and cook covered till tomato is well cooked.
Open lid, add half cooked potatoes and jackfruit.
Add salt, sugar to taste.
Add 1 and 1/2 glass of water and bring to boil.
Garnish with coriander leaves.