Punjabi Kathal Masala कटहल मसाला सब्जी Kathal keema Jackfruit recipe

For Jackfruit Marination

• Firstly, apply a generous amount of mustard oil on the hands, knife and on the chopping board.
• Cut the jackfruit from the middle into two halves. Remove the inner sticky white core of the jackfruit.
• Separate the pod from the skin of the jackfruit and cut them into cubes.
• Keep the chopped pod cubes in a parat, add mustard oil, degi red chili powder, turmeric powder, and salt to taste.
• Keep it aside for 20-25 minutes.

For Pressure Cook Jackfruit

• In a pressure cooker, add water, salt to taste, bay leaf, cloves, marinated jackfruit and cover it with the lid and cook it for 2-3 whistles or until tender.
• Keep it aside for further use.

For Kathal Rara

• In a handi, heat mustard oil, oil, add dry red chilies, fenugreek seeds, cumin seeds, fennel seeds, black peppercorns, bay leaf and let it splutter.
• Add onions, cloves and sauté it 3-4 minutes or until translucent.
• Add turmeric powder, degi red chili powder, coriander powder, ginger garlic paste and cook it for 2-3 minutes.
• Add coriander stems, green chili, add curd and cook it well.
• Add tomato puree, water and mix it well.
• Add jackfruit, salt to taste, sugar, water and simmer it for a while until cooked well.
• Transfer it to a serving bowl or dish and garnish it with coriander sprig.
• Serve hot with roti.

For Frying

• In a kadai, heat oil, add cooked jackfruit and fry until golden brown.
• Transfer it to a plate or tray and keep it aside for further use.