Kathal Khada Masala Whiskaffair

on May 28, 2024 If you like raw jackfruit, then do try Kathal Biryani as well.

About Kathal Khada Masala

Kathal Khada Masala is a delicious sabzi made from raw jackfruit. People have different styles to make it, but I always make it with lots of whole spices and onion, just like my mom. Kathal (Jackfruit) is one of my favorite veggies, but getting good-quality raw jackfruit is very difficult in Pune. You get excellent ripe jackfruit, which is eaten as a fruit. The raw jackfruit available here mostly lacks resha (fiber). It is dense, which doesn’t taste very good when cooked into a sabji. So, I had to ask my vegetable vendor to get the one with resha, especially for me. I’m not sure from where, but he managed to get the kathal just like I wanted. If finding the perfect kathal to make sabji is also difficult for you, I suggest using a frozen one. It will also save you the hassle of cutting it. Serve this kathal ki sabji with paratha, poori, or dal roti for a yummy meal. Whole Spices – You will need black cardamoms (badi elaichi), green cardamoms (hari elaichi), cloves (laung), black peppercorns (kali mirch), cinnamon (dalchini), dry red chilies and bay leaves (tejpatta). Others – You will also need oil, red onions, salt, and garam masala powder. Once the oil is hot, add 1 pound (500 g) kathal pieces and fry until they are sightly browned (10-12 minutes), stirring frequently. Remove the pieces on a plate and keep them aside.

2-3 black cardamoms 2-3 green cardamoms 3-4 cloves 8-10 black peppercorns 1-inch cinnamon

Once the oil is hot, add crushed spices, 1 bay leaf, and 5-6 dry red chilies (cut into small pieces) and fry for 4-5 seconds. Cover and cook for 10-15 minutes until kathal is softened. Stir a few times in between. Always apply lots of oil to your hands and knife before cutting the kathal. It releases a liquid that is very sticky and very difficult to remove if the hands and utensils are not oiled well.