Producer: Priyanka Das Editor: Sujata Singh
2 cups raw jackfruit cubes 4 tbsp mustard oil 1 small stick cinnamon 2 cloves 2 black peppercorns 1 bay leaf 1 dry pandi chilli 1 tsp cumin seeds 1 cup sliced onions 1 tbsp finely chopped ginger 1 tbsp finely chopped garlic 1/2 cup tomato pulp Salt to taste
1/4 cup fresh curd 1/4 tsp turmeric powder 2 tsp chilli powder 1 tsp cumin seed powder 1 tsp coriander powder 1/2 tsp garam masala For the garnish 2 tbsp chopped coriander
Heat 2 tbsp oil in the pressure cooker and add the jackfruit cubes.
Sauté on medium flame for 2 to 3 minutes till golden brown in colour. Remove in a plate and keep aside.
Heat the remaining 2 tablespoons of oil, add cinnamon, cloves, black peppercorn, bayleaf, pandi chili and cumin seeds in a pressure cooker and sauté on a medium flame for a few seconds.
Add the ginger, garlic and onions sauté on a medium flame for 5 minutes.
Next, add the tomato pulp and prepared masala paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Now, add the sautéed jackfruit, salt and 1½ cups of water, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve kathal ki sabzi hot, garnished with coriander.