|"Kathal Aur Aloo Ke Subzi"|
However Baby Jackfruits are priced for there meaty texture and are cooked the same way in North Indian and Bengali families. The Medium and large raw jackfruit is usually used to make dopyaza.
I have used the baby jackfruit to prepare "Kathal Aur Aloo ke Subzi" , a spicy and aromatic dish which can be enjoyed with roti or paratha.
Kathal (Raw Jackfruit) - 1 small ( approx 250 grams)
pealed and cubed.
Potato, pealed and cubed - 2 medium
Onion, sliced - 1 medium
Onion - 1 small
Tomato - 1 medium
Ginger - 1 inch
Garlic, (fat ones) - 2 - 3 cloves
Green cardamom - 2-3 pods
Cinnamon stick - 1 inch
Cloves - 3-4
Bay leaf - 1
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Green coriander, chopped - 2 tablespoon
Salt to taste
Oil - 4 tablespoon.
Slice the Kathal or jackfruit horizontally into 3/4the inch slices. Peal the thorny skin and remove the inner pith. Cube it into bite size pieces (I usually cut the slice into half and then cut it into 3 equal pieces).
Peal and cube the potato and cut into more or less the same size as the kathal.
Make a paste of one small onion, ginger and garlic.
Boil the kathal until 75 % cooked.
Heat oil in a kadhai and fry the kathal till golden brown. Drain and keep on absorbent paper.
Fry the potatoes until golden brown, drain and keep on absorbent paper.
To the remaining oil add the bay leaf followed by the green cardamom, cloves, cinnamon stick, fry until the spices release the aroma. Add the sliced onion and fry till they turn slightly brown.
Add all the powder masalas except the garam masala along with the ginger garlic and onion paste, mix well if required add some water and make a paste. Add the masala paste to the fried onion and fry for 3-4 minutes. Add chopped tomatoes and fry until the oil starts leaving the sides.
Add the fried kathal, potato and salt mix well and fry for 3-4 minutes. Add water and bring it to a boil, reduce the heat to low and let it cook for 8-10 minutes this will ensure that the kathal and potatoes absorb the flavor.
Add the garam masala, mix well and turn off the heat. Garnish with fresh coriander and serve hot.
Note: Please apply oil to your hands while pealing and cutting the kathal as it discharges a milky white sticky fluid which sticks to the hand and makes it difficult to work.