Family Secret Kathal Recipe

Step 1: Prepare and Boil Jackfruit

Peel and cut the baby jackfruit into small, bite-sized pieces. Place the cut jackfruit in a pressure cooker. Add water to cover the jackfruit, along with 1/2 tsp turmeric powder and 1/2 tsp salt. Close the pressure cooker and boil for 2-3 whistles until the jackfruit is soft but not mushy. Drain the water and set the boiled jackfruit aside.

Step 2: Sauté Jackfruit

Heat about 2-3 tablespoons of mustard oil in a kadai (wok). Add the boiled and drained jackfruit pieces to the hot oil. Sauté the jackfruit pieces until they turn slightly golden brown. Remove the sautéed jackfruit and set it aside.

Step 3: Temper Whole Spices and Sauté Onions

In the same kadai with the remaining oil, add 1 tsp cumin seeds (jeera), 1 bay leaf, 1 black cardamom, 2-3 cloves, and 1 star anise. Let them splutter and release their aroma. Then, add 1 kg of thinly sliced onions. Sauté the onions on medium heat, stirring occasionally, until they turn soft and light pink (approximately 10-15 minutes).

Step 4: Prepare and Cook Crushed Masala

In a mortar and pestle, combine 6-8 cloves of garlic, a 1-inch piece of ginger, 2-3 green chilies, a handful of coriander stems, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp black peppercorns, and 1/2 tsp fennel seeds. Crush all ingredients into a coarse paste. Add this crushed masala paste to the sautéed onions in the kadai. Cook on a low flame, stirring occasionally, until the raw smell of the masala disappears and a fragrant aroma develops (about 10-15 minutes).

Step 5: Add Powdered Spices and Slow Cook

Add 1/2 tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 1 tsp garam masala, 1 tsp Kitchen King masala, and 1 tsp dry mango powder (amchur) to the kadai. Mix all the powdered spices well with the onion and crushed masala mixture. Continue to cook on low flame for another 5-7 minutes, until the spices are well incorporated and the oil starts to separate from the masala. If the mixture starts sticking to the bottom, sprinkle 1-2 tablespoons of water at a time to prevent burning.

Step 6: Combine Jackfruit and Finish

Add the sautéed jackfruit pieces to the cooked masala in the kadai. Mix thoroughly, ensuring the jackfruit is coated with the rich masala. Continue to cook on low flame, stirring occasionally and sprinkling water if needed, for another 15-20 minutes. This slow cooking allows the flavors to meld beautifully. Finally, stir in 1 tbsp of crushed kasuri methi and a handful of freshly chopped coriander leaves. Mix well and serve hot.

• Use tender baby jackfruit for the best texture and flavor.

• Do not rush the slow cooking process; patience is key for flavor development.

• Sprinkle water if the masala starts sticking to the pan during slow cooking.

• Serve with hot pooris instead of laccha paratha for a traditional festive meal.

• Adjust green chili quantity to your spice preference.