Kathal ki Subzi
by Tarla Dalal
Added to 70 cookbooks
This recipe has been viewed 249489 times
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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