Champaran Handi Kathal (Raw Jackfruit Curry - Bihari style)

 

           This happens to be my first attempt at preparing this easy and delicious Kathal / Raw Jackfruit curry, cooked in a handi / earthern pot. It is also called Ahuna Kathal. Ahuna literally translates to handi in the local lingo. It is a specialty of a place called Champaran in Bihar. This is a very unique recipe that is a must try. You can serve it with rice, naan, tandoori roti or any Indian bread. So check out the step by step pictorial recipe to prepare this regional delicacy.

          In this recipe, raw jackfruit is marinated in an array of spices, mustard oil and 1-2 whole garlic bulbs. It is then transferred to a handi, covered with a foil and simmered away to perfection on a low flame in a dum style. Mustard oil is usually heated well, cooled and then used. However, I used raw mustard oil for that extra pungent flavour. 

• 500 gms. Raw Jackfruit (Kathal), cubed
• 3-4 onion, sliced
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 green chilies, chopped
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 bay leaves
• 2 green cardamoms
• 1 big cardamom
• 4 cloves
• handful or coriander leaves, chopped
• 2-3 slit green chilies
• 1/2 cup mustard oil
• 1 whole garlic bulb
• 1 tbsp. ghee

          In a bowl, combine all the ingredients (except ghee). Mix well and keep aside for 10-15 minutes.

          Grease a handi with ghee and transfer the marinated jackfruit. Cover with an aluminum foil and place a lid over it. Cook on a high flame for 2 minutes.

          Then cook on a very low flame for 40-45 minutes or till done. Keep shaking the handi at intervals so that it does not stick at the bottom and also for even cooking.

          When done, switch off the flame and keep it aside for 10 minutes. Carefully remove the foil and give it a gentle mix. Serve with rice or any Indian bread.

                               In a bowl, combine all the ingredients (except ghee). Mix well.

                              Grease a handi with ghee and transfer the marinated jackfruit.

     Cover with an aluminum foil & place a lid over it. Cook on a high flame 

   for 2 minutes. Then cook on a very low flame for 40-45 minutes. Keep 

 shaking the handi at intervals so that it does not stick at the bottom.

                          When done, switch off the flame and keep it aside for 10 minutes.

                   Remove the foil & give it a gentle mix. Serve with rice or any Indian bread.