Kathal or Jackfruit is a very popular fruit/vegetable has its origins in Asia or South Asia; it is also the national fruit of Bangladesh and is called Kanthal there. It is suitable for growing in low tropical regions and is a very popular fruit there. Jackfruit is a rich source of dietary fiber.
Cook kathal with onions, whole spices and salt, turmeric covered tightly in dum. Dum means cooked, well covered in steam. Yummy!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 25 mins 45 mins 4 Servings
Jackfruit (Kathal) – 250 grams (medium sized, peeled, inner pith removed and sliced)
Onions – 250 grams (sliced)
Ginger – 1 tablespoon (julienned)
Garlic cloves – 1-2 (finely chopped)
Fresh green coriander – 2 tablespoons (chopped)
Salt per taste
Cumin seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Bay leaf – 2
Cloves – 4
Whole black peppercorns – 8-10
Cinnamon – 1-inch piece
Black cardamom – 2
Green cardamom – 2
Whole dried red chilies – 2-3 (broken, seedless)
Ghee (clarified butter) or Mustard oil or Vegetable oil – 2 tablespoon
- Heat ghee or oil in a heavy bottomed wok or haandi or deep pan, add cumin seeds along with whole spices – bay leaf, peppercorns, cinnamon, cloves and cardamoms. When the seeds splutter and spices get aromatic add ginger, garlic and dried whole red chilies. Sauté for 1-2 minutes and add onions and jackfruit along with salt & turmeric. Mix well.
- Now cover and cook on low heat, ensure that the coverlid is tightly closed to let the veggies cook in the steam inside, avoiding the use of water. Cook for 6-8 minutes. Keep stirring gently in between.
- Now open the lid and the jackfruit should become golden brown and might get sticky at the bottom of the pan, now add ½ cup water and cook for another 8-10 minutes. After the jackfruit is cooked well it will become soft & tender, the browned pieces at the bottom will indicate that the onions and jackfruit has been caramelized well. Now add half sppon of ghee & garnish with fresh green coriander.
Note: Serve the hot Kathal-do-pyaza with chapatti, roti and naan. Enjoy!