Everyone is pretty familiar with Baingan Ka Bharta (Mashed Eggplants) which is a very popular Punjabi dish. But today I gave a slight twist to the original recipe and decided to try out with raw jackfruit (kathal).
To add more flavour to the dish, I added some chopped coriander and mint leaves to the end product and it turned out simply delicious. You can relish it as a side dish with rice, chapatis, naan or tandoori roti. So check for a step by step guide with pictures to prepared this delicacy.
- 1 small Raw Jackfruit (kathal), chopped
- 2 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. ginger, chopped
- 1 tsp. garlic, chopped
- 2 green chilies, chopped
- 1 tomato, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. coriander-cumin powder
- handful of corander & mint leaves, chopped
Pressure cook the jackfruit in sufficient water for 4-5 whistles. When cool, mash it and keep aside.
Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds and add onion, ginger, garlic and green chilies. Fry till light brown.
Add tomatoes and turmeric powder. Fry till everything is mashed up and it leaves the sides of the pan.
Now add the mashed jackfruit and all the remaining dry spices. Stir fry for 2-3 minutes on a low flame.
When done, add the chopped greens and give it a mix. Serve as a side dish with either rice or chapattis.
Take one small jackfruit (kathal).
Discard the skin and chop them in cubes.
Pressure cook for 4-5 whistles.
When cool, mash well.
Heat oil in a pan and temper with cumin seeds & asafoetida.
Add onion, ginger, garlic & green chilies. Saute till light brown.
Add the tomatoes and turmeric powder. Saute till it is mashed.
Add the mashed jackfruit, followed by......
.....all the remaining dry spices. Saute for 2-3 minutes.
When done, add the chopped greens and give it a mix.
Serve as a side dish with either rice or chapatis.