Kathal ki Subzi (Jackfruit Fry)

Stir fried Jackfruit in select Indian spices. 

Jack fruit is called Kathal in Hindi. Being a good source of dietary fiber its a particularly good option for vegetarians. The flesh is starchy and fibrous and the seeds are also edible. Mature fruits have hard seeds similar to Chestnuts, with a hard plastic like cover. To open or peel the raw seed you have to slit or crack it carefully with a knife or just boil and peel. It tastes like a mix of potato and taro/colocasia.

Jackfruit secretes a sticky resin from it, which does not wash off easily and may sometimes also cause itching - so you have to wear gloves or have thoroughly greased hands and knives, while chopping it.

INGREDIENTS-
preparation time-10 min
cooking time-20 min
serve-6

• Kathal /Jackfruit-500 gms
• Curd-4 tbls
• Ginger-1 tbls
• Cumin-1 t.s
• Asafoetida-1/4 t.s
• Clove Powder-1/4 t.s
• Garam Masala-1/2 t.s
• Mango Powder-1.5 t.s
• Crushed Chili Flakes-1.5 t.s
• Coriander Powder-1.5 t.s
• Turmeric-3/4 t.s
• Salt-1 t.s
• Oil-1/2 cup

PROCEDURE-

1. Apply oil on your hands and knife and peel the outer skin of kathal and chop into small pieces (I used 500 gms peeled jackfruit).
2. Pressure cook the jackfruit  pieces and seeds with 2.5 glasses of water , 1/2 t.s turmeric and 1/2 t.s salt.
3. Drain on a colander and let it cool down, then squeeze gently to remove the extra water. 
4. Peel the seeds carefully and chop them into pieces
5. Heat oil in a pan, add cumin, asafoetida, clove powder and grated ginger.saute for a while.
6. Add turmeric and boiled jackfruit and seeds, and fry for few seconds and then add salt.
7. Let it cook for 2 minutes on low flame, stir 2-3 times in between
8. Now add beaten curd and all the spices.
9. Mix well and cook on low flame for 5 minutes.
10. Keep turning the sides in between (Kathal is a very bland vegetable, so you need a little extra of everything - oil, spices and cooking time)
11. Garnish with fresh coriander and serve.

Serving Suggestions - Serve with Roti, Rice or as a side dish.