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 chapatis. So check out the step by step pictorial recipe to prepare it.

• 1 small raw jack fruit, 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. Sauté 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 jack fruit.

Discard skin & cut them in big chunks.

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

After it is boiled.

                                Chop into small pieces & keep aside.

                               Heat 1 tbsp. oil & lightly fry jackfruit pieces. Keep aside. 

Heat remaining oil & temper with cumin seeds & asafoetida. 

  Sauté few seconds. Add onion, ginger, garlic & green 

chilies. Fry till light brown.

Add tomato paste & mix well.

      Add boiled jackfruit, sliced onion & all dry spices. 

 Keep frying for 2-3 minutes. 

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

                                Serve as a side dish with either rice or chapatis.

Spinach with Sambar Onions

          Spinach as everybody is aware of, is full of iron and has vitamins, proteins and minerals too. So it is considered very healthy and has to be incorporated in our diet as much as possible. You can just stir fry it, have it pureed and made Palak Paneer or can be had, cooked with lentils, to name a few options. 

          Today I decided why not add some sambar onions and prepare a side dish to be had with chapattis for a light dinner. So here is a simple, yet delicious dish prepared in mustard oil and with a tempering of panch phoron a la Bengali style.

• 3-4 bunches of spinach, cleaned & chopped
• 2 tbsp. mustard oil
• 1 tsp. panch phoron
• 1/4 tsp. asafoetida
• 10-12 sambar onions
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili flakes

    Heat oil in a pan and temper with panch phoron. After it stops crackling, add the asafoetida, garlic and onions. Sauté for a minute on low flame.

          Add the chopped spinach, salt and turmeric powder. Cover and cook till the moisture is all absorbed. Add the chili flakes and give it a mix. Serve as a side dish with either rice or chapatti.