Jackfruit or Kathal masala


Jackfruits are grown in almost all the states of India. This tropical fruit is the largest one and possesses many health benefits. Its taste and texture are unique, a little sweeter, and curries prepared out of it are very tasty. This wonderful fruit is eaten as a fruit when fully ripe. But when it is raw, many dishes are prepared with it. Dishes with gravy or dry version and biryanis and cutlets are such unique and  yummy variations of it

Each state has its own methods of cooking. In south India, it is prepared spicy adding whole red chilies, curry leaves, tamarind, and coconut whereas in the north we use tomatoes in place of tamarind.

Though the variations are a lot the prepared dish is yummy. If the raw fruit is used with onion, tomatoes, other aromatics, and spices the dish is unique in taste. Cutting and chopping is a little bit task but the end result is fruitful. Most of the vendors now chop this for you to ease your task

Let us come to the recipe
preparation time  15 minutes
Cooking time  30 minutes
Servings  4 to 6
Cuisine – Indian
Type – main course
Jackfruit Or Kathal Masala
Raw Jackfruit or kathal – 500 gms (cut into cubes)
Chopped onions – – 1/2 cup
Chopped tomatoes – 1 cup
Chopped ginger and garlic
Salt, red chilly powder, garam masala powder,
coriander powder, turmeric powder – 2 teaspoons each
Water – 1 cup
Oil – for frying
Oil for curry – 2 tablespoon
1- Heat the oil in a kadhai and deep fry kathal pieces till golden brown and keep aside on absorbent paper.
2- Take out the oil from kadhai leaving 2 tablespoons. Heat the oil again.
Add ginger, garlic and onions. Saute this until light brown.
3- Add tomatoes and cook for 5 minutes. Now add salt and spices. Saute well.
4- Add little water so that masala does not burn. Add 1 cup of water and bring to one boil.
5- Add fried jackfruits and baby tomatoes and cover with a lid. Cook until the water is absorbed and the jackfruit becomes soft.
6- Tasty Jackfruit or kathal dish is ready to serve with roti or parantha.