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Saturday, 30 April 2016

Chatpata Kathal Do Pyaza (Raw Jackfruit Curry)


          This is an easy and simple kathal preparation with lots of onions in it. Hence the name Do Pyaza. It is on the dry side and I made it spicy and tangy as that's the way I like it. It is a perfect side dish with either rice, parathas or chapattis. Please check below a step by step guide with pictures to prepare it.






  • 1 small raw jackfruit, cleaned & cut into big chunks
  • 3 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida (hing)
  • 1-2 onion, chopped
  • 1 onion, sliced
  • 1 tsp. garlic cloves, chopped
  • 1 tsp. ginger, chopped
  • 1-2 green chilies, chopped
  • 1 tsp. tomato paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tsp. red chili flakes
  • 1 tsp. garam masala powder
  • 1 tbsp. lime juice 
  • 2 tbsp. coriander leaves, chopped





         Pressure cook the Kathal (jackfruit) in sufficient water with 1 tsp. oil for 5-6 whistles. Chop into small pieces and keep aside.

         Heat 1 tbsp. oil and lightly fry the jackfruit pieces. Keep aside. Heat remaining oil and temper with cumin seeds and asafoetida. Saute for a few seconds.

          Add the onion, garlic, ginger and green chilies. Fry on a low flame till light brown. Add the tomato paste and mix well.

         Now add the boiled jackfruit, sliced onion and all the dry spices. Keep frying for 2-3 minutes. 

          When done, add lime juice and coriander leaves and give it a stir. Serve as a side dish with either rice or chapattis.





Take one small raw jackfruit.



Discard the skin and cut them in big chunks.



                          Pressure cook the Kathal (jackfruit) in sufficient water with 1 tsp.
                          oil for 5-6 whistles. 




After it is boiled.



                                Chop into small pieces and keep aside.



                         Heat 1 tbsp. oil and lightly fry the jackfruit pieces. Keep aside. 



  Heat remaining oil and temper with cumin seeds and asafoetida. 
  Saute for a few seconds. Add the onion, ginger, garlic and green 
chilies. Fry till light brown.



Add the tomato paste and mix well.



      Now add the boiled jackfruit, sliced onion and all the dry spices. 
 Keep frying for 2-3 minutes. 




                         When done, add lime juice and coriander leaves and give it a stir.
                          



                                Serve as a side dish with either rice or chapattis.








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