kathal curry

Here jackfruit curry( kathal ki sabji) with steam rice and Phulkas.the flavourful and aromatic curry is prepared in Indian homes.... #maakehaathkakhana
.there is no comparison between the local taste of food the way of preparation is authentic and old.... #loveit❤️ The cuisines of many Asian countries use cooked young jackfruit. In many cultures, jackfruit is boiled and used in curries as a staple food.

INGRIDENTS:-

JACK FRUIT 1CUP[CUTED INTO DICE SHAPE] 

1 CUP (ONION,GINGER,GARLIC PASTE)

1 CUP TOMATO PASTE

2 NO. BAY LEAF

1 CINNAMON

1 BLACK CARDMOM

2 GREEN CARDMOM

1 STARANISE

1 TSP CUMIN SEEDS

1 TSP HING

1 TBS RED CHILLI POWDER

1 TSP TURMERIC POWDER

1 TBS GARAM MASALA

OIL FOR FRYING

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METHOD:-

FISRTLY WE HAVE TO FRY OUR KATHAL GOLDEN BROWN keep it side.

put a pan in the range add 2 tbs of refined oil then add whole spices

waiting for crack

then add ogg paste add salt stir it for 5 to 10 min.

then add tomato paste stir it and add all powder spices leave it for 10 minutes oil will come on top then add golden brown kathal add 11/2 cup water mix it and cover it for 10 mints.

then add finely chopped coriender.then the aroma of that curry.......u cant control yourself.

then add julien ginger.

serve hot with phulkas and plain rice.