Kathal Making Tips: Kathal, some people think it’s a big hassle to make, but to be honest, if it’s made the right way, it tastes fantastic! Believe me, if the spices are adequately fried, this vegetable will be so delicious that you’ll eat it without needing roti or rice! If you’re also thinking about how to make a delightful Kathal dish at home, then definitely try this recipe.
To make Kathal vegetable, you need these things:
250 grams Kathal: fresh and of good quality.
1/4 teaspoon cumin: for tempering.
1 teaspoon ginger-garlic paste: for both aroma and taste.
3-4 green chillies: can be increased or decreased according to your taste.
1 finely chopped onion: the soul of the vegetable.
1 finely chopped tomato: to thicken the gravy.
1/2 teaspoon red chilli powder: to bring spiciness.
1/2 teaspoon coriander powder: To enhance the taste.
1/4 teaspoon turmeric powder: For both colour and health benefits.
1/2 teaspoon garam masala: To add life to the vegetable.
Salt: According to taste.
Fresh coriander leaves: For garnishing.
Oil: For frying and cooking.
So let’s make a delicious jackfruit vegetable:
Prepare Kathal: First, clean and wash the jackfruit thoroughly. Now heat water in a vessel and boil the jackfruit in it for 10-12 minutes. If the jackfruit is raw, then cooking it for 5-7 minutes will be enough. After boiling, strain it and separate the water.
Fry the Kathal: Fry the boiled Kathal in light oil till it turns golden. This gives the Kathal a different taste and texture.
Fry the masala: Heat a pan and add one tablespoon of oil, along with cumin seeds. When the cumin seeds crackle, add ginger and garlic paste and fry for 30 seconds. Then add finely chopped onions and fry them till they turn golden.
Tomatoes and spices: After frying the onions, add finely chopped tomatoes and a pinch of salt. Cover the tomatoes and cook for 1-2 minutes, or until they are tender and have melted.
Aroma of spices: After the tomatoes are cooked, add red chilli powder, coriander powder and turmeric powder to it. Now cover it and cook till the masala starts releasing oil. This is the moment when all the spices come together and begin releasing a wonderful aroma.
Kathal and spices: When the masala releases oil, add fried jackfruit and mix well. Let it cook on a low flame for some time so that the jackfruit absorbs the flavour of the spices well.
Final touch: When the Kathal is thoroughly cooked, add garam masala, coriander leaves and chopped green chillies and mix well.
Your delicious Kathal sabzi is ready! Enjoy it with hot roti, paratha or rice.
How did you like this recipe? Have you ever made Kathal curry in this way? Do share your experience!