Kashmiri Kathal Or Jackfruit Recipe
Ingredients
| 3 cups jackfruit pods, deseeded | ||
| Potatoes | 6 Medium | |
| 2 medium sized onions, cut into half and then finely sliced | ||
| 3/4 tsp. cummin seeds | ||
| Asafoetida | 1/2 Teaspoon (The traditional Kashmiri masala:) | |
| Fenugreek seeds | 1/2 Teaspoon (The traditional Kashmiri masala:) | |
| Dried ginger powder | 3/4 Teaspoon (The traditional Kashmiri masala:) | |
| Ground ginger | 1 1/2 inch (The traditional Kashmiri masala:) | |
| Green chillies | 6 , deseeded (The traditional Kashmiri masala:) | |
| Coriander leaves | 1/2 Cup (16 tbs), finely chopped (The traditional Kashmiri masala:) | |
| Peppercorns | 1/2 Tablespoon (The traditional Kashmiri masala:) | |
| Amchur powder | 1/2 Tablespoon (The traditional Kashmiri masala:) | |
| Salt | To Taste (The traditional Kashmiri masala:) | |
| Mustard Oil | ||
Directions
Peel the potatoes and cut each into 8 pieces. Cut each jackfruit pod into 2 and deep fry till soft. Set aside. In the same oil, deep fry the potatoes and set aside.
In a large vessel, put in half a cup of oil in which the potatoes were fried and place on a medium flame. When hot, put in the cummin seeds, asafoetida, fenugreek seeds and the dried ginger powder. Immediately lower the flame and add the ground masala and stir gently. Add 1 1/2 cups of water and then put in the fried jackfruit, potatoes and salt and shake the vessel from side to side and allow to cook till a little bit of gravy remains. Taste for salt.
Sprinkle the garam masala and amchur powder, stir gently and serve with hot rotis.
In a large vessel, put in half a cup of oil in which the potatoes were fried and place on a medium flame. When hot, put in the cummin seeds, asafoetida, fenugreek seeds and the dried ginger powder. Immediately lower the flame and add the ground masala and stir gently. Add 1 1/2 cups of water and then put in the fried jackfruit, potatoes and salt and shake the vessel from side to side and allow to cook till a little bit of gravy remains. Taste for salt.
Sprinkle the garam masala and amchur powder, stir gently and serve with hot rotis.
Chef
