Mamta's Kitchen

Jack Fruit Do Pyaza

Katahal Do Pyaza

Mrs. Vinodini Rastogi

This is an easy but tasty dish, made with green jackfruit. It goes very well with dal and rice or as part of any Indian meal. The recipe comes from my sister in-law Sunita's late mother, who was a great vegetarian cook.

Kutahal is called Jack-fruit in English, botanical name Artocarpus heterophyllusis. It is often referred to as 'vegetarian meat', because of its meat like texture. It is very similar to Breadfruit, Artocarpus altilis. It originates from the North West and West India. The trees are large, reaching up to 25 metre in height, with shiny green leaves, very easily recognisable. It grows in parts of India where soil is never too dry and the climate is temperate. Fruits very in size, some up to 30 kilos. The unripe fruit has a green, spiky skin. In Northern India, creamy white, crisp flesh of an unripe jack-fruit is cooked as a vegetable. It is often called 'meat of vegetarians' because of it's fibrous, meat like texture. In Western India/Bangladesh, it is mainly eaten when ripe, as a fruit. Ripe fruit has yellowish flesh and a rather foul smell, but it tastes delicious! Serves 4

Recipe edited March 2019

Ingredients

  • 250 gm. unripe/green jackfruit (you can use tinned one, but make sure it is green one and not ripe one).

  • 2 large onions

  • 4 garlic cloves

  • 4 tbsp. natural yoghurt

  • 2 -3 tbs. mustard oil (less will not work well.

  • 2 full tsp. coriander seed powder

  • 1/2 tsp. red chiili powder (adjust to taste and heat of the chilli powder you have)

  • 1/2 tsp. Garam Masala

  • Salt to taste

Instructions

  1. Remove thick skin of jackfruit. Cut into 2-3 inch pieces. If any seeds have hard skin, take them out of the flesh and peel them. The hard skin on the seed does not cook and ruins the whole dish, if left.

  2. Peel and slice onions thinly lengthways.

  3. Dry roast coriander powder on a griddle or tava. Keep aside.

  4. In a heavy bottom pan, heat the mustard oil. When smoking hot, add onions and stirfry for a minute.

  5. Add Jackfruit pieces, salt and mix thoroughly. Cover the pan and cook it on low heat, until it is nearly cooked.

  6. Meanwhile, mix yoghurt, chilli powder, dry roasted coriander powder, crushed garlic and garam masala. Mix well. Add it to the nearly cooked Jackfruit.

  7. Stir nicely and cook it covered on low heat, until it is tender. The flesh should be soft and oil should separate when it is ready, making the dish look shiny.

  8. Serve hot with Plain Parathas or as part of any Indian meal.

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