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Издатель
Kathal ki sabji, also known as Jackfruit Curry, is a popular vegetarian dish in Indian cuisine, especially in regions like North India and Bengal. Jackfruit, or kathal, is used as the main ingredient and is known for its unique texture that resembles meat, making it a favorite among vegetarians and vegans.

Ingredients

Raw Jackfruit (Kathal): The primary ingredient, which needs to be peeled and cut into bite-sized pieces.

Onions: Finely chopped, to form the base of the curry.

Tomatoes: Pureed or finely chopped, for a tangy flavor.

Garlic and Ginger: Crushed or paste, for added aroma and taste.

Spices: A mix of turmeric powder, red chili powder, coriander powder, cumin seeds, garam masala, and bay leaves for a rich and complex flavor profile.

Yogurt or Curd (optional): To add creaminess and slight tanginess.

Oil: Usually mustard oil or any cooking oil of choice.

Fresh Coriander Leaves: For garnish.

Preparation of Jackfruit:

Peel the jackfruit and cut it into cubes.

Boil the jackfruit pieces in salted water until they are tender. Drain and set aside.

Make the Curry:

Heat oil in a pan and add cumin seeds and bay leaves. Let them splutter.

Add finely chopped onions and sauté until they turn golden brown.

Add garlic and ginger paste and sauté for a minute until the raw smell disappears.

Add the pureed or finely chopped tomatoes. Cook until the oil starts to separate from the mixture.

Add the dry spices (turmeric powder, red chili powder, coriander powder) and mix well.

If using yogurt, add it now and cook for a few minutes.

Add the boiled jackfruit pieces and mix well so that they are coated with the spice mixture.

Add water to achieve the desired consistency of the curry. Cover and let it simmer for 15-20 minutes, allowing the flavors to meld together.

Finally, add garam masala and cook for another couple of minutes.
Garnish with fresh coriander leaves.

Serve hot with roti, paratha, or rice.
Категория
вегетарианские блюда
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