- 500 gm kathal (jackfruit)
- 2 no.s potatoes, medium size cut into two pieces each
- 3 no.s onion, chopped
- 2 tbsp ginger-garlic paste
- 2 no.s medium size tomatoes, chopped
- 4-5 green chillies, chopped (optional)
- 2 pieces bay leaves
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- Salt and pepper, for seasoning
- Oil for cooking (I use mustard oil)
- Coriander leaves, for garnishing
- Cut the kathal into six pieces and put it into a pan along with water and the potatoes for boiling.
- Cover the lid of the pan and let it cook in medium flame for about 10 minutes or till the time kathal is cooked (use a fork to check if its boiled).
- Once the kathal and potatoes are boiled, drain the excess water and peel the skin off the kathal and potatoes. Allow it to cool. Cut the kathal into bite size pieces and keep it aside.
- In a wok, heat some oil and add the bay leaves, chopped onions and the ginger-garlic paste. Keep stirring so that the mixture doesn’t stick to the bottom of the pan. As they turn golden and translucent, add chopped tomatoes. Season it with salt, pepper and little turmeric powder.
- As the tomatoes soften, add some water (1/2 cup) and form thick gravy. At this stage, add the boiled jackfruit and potato cubes.
- Add garam masala powder and mix them all well.
- Cover the wok with a lid and allow the spices to incorporate with the potatoes and kathal.
- If you require the kathal curry to be with less gravy or dry form, just allow the water to dry up as per requirement and serve hot. In case you require gravy, add some more water and let it boil for some time and then serve accordingly.
- Add chopped coriander leaves over the curry for a final garnish. Serve hot along with the paranthas or rotis or even steamed rice.
- Scoop the sorbet out into a glass and garnish it with raw mango and mint sprig.
The writer is a home cook and has been working relentlessly on the lost recipes of Assam, the land of the mystic and mighty Bramhaputra, for over five years.