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Tuesday, 12 May 2015

Kathal Do Pyaza (Green Jackfruit Curry)


         Green Jackfruit is a delicacy and enjoyed as a curry among many of us. But today I would like to share yet another recipe 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. So you can follow a step by step method with pictures to prepare it.    








  • 1/2 of  a medium kathal (raw / green jackfruit), peeled and boiled
  • 3-4 tbsp. oil
  • 1 tsp. cumin seeds
  • 1-2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1/4 tsp. asafoetida
  • 1 large onion, chopped
  • 1 large onion, cut into big chunks
  • 1 tsp. ginger-garlic paste
  • puree of 1 tomato
  • 1 tomato, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. roasted cumin-coriander powder
  • 1/2 tsp. garam masala powder
  • 1 tbsp. yoghurt
  • 1 tsp. kasuri methi, (dry fenugreek leaves), crushed
  • coriander leaves / mint leaves to garnish







          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, cloves and bay leaves.

          After it stops crackling, add the asafoetida and 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.




                      Shallow fry the kathal pieces in 2 tbsp. oil till light brown in colour. Drain
                      and keep aside.



                    Heat the remaining oil and temper with bay leaves, cumin seeds, cardamom,
                     cinnamon and cloves.



                              Then add asafoetida and onion. saute till it is lightly browned.



                  Now add the ginger-garlic paste, turmeric powder, red chili powder, coriander-
                  cumin powder and garam masala powder mixed with little water. Saute till
                  oil separates.



                              Add the tomato puree and continue to fry till dry.



                               Add the fried jackfruit, onion, tomatoes and salt.



                       Add 1 cup water and simmer, covered on a low flame for 2-3 minutes.



                         Add yoghurt and kasuri methi and continue to cook for a minute or two.






                               Serve, garnished with coriander leaves / mint leaves.










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