Kathal ki Subzi
by Tarla Dalal
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Added to 68 cookbooks
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This recipe makes use of raw jackfruit which absorbs all the flavours easily because of its subtle flavour. Unlike ripened jackfruit, this is a delightful harmony of flavour and textures. Cut raw jackfruit with well oiled hands as it secretes a sap which does not wash off easily.
- In a bowl, mix together the jackfruit, turmeric, salt and 1 tablespoon of oil. Keep aside for 10 to 15 minutes.
- In a pressure cooker, add the remaining 2 tablespoons of oil, cinnamon, cloves and bay leaves and sauté for a few seconds.
- Add the onions, ginger and garlic and cook till onions are lightly browned.
- Add the tomatoes, coriander seed powder, cumin seed powder and chilli powder and cook till the oil is released from the tomato mixture.
- Add the marinated jackfruit mixture and sauté for 4 to 5 minutes.
- Add 1½ cups of water and pressure cook for 2 whistles over a medium flame.
- Open the cooker and cook on a medium flame for 2 to 3 minutes.
- Garnish with the coriander and serve hot.
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