Kathal Ki Kurchan

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 800 g jackfruit
• oil (for cooking)
• 12 black peppercorns
• 5 green cardamoms
• 3 black cardamom pods
• 2 cloves
• 2 1/2 cm cinnamon
• 1/4 teaspoon turmeric powder
• 1 tablespoon lemon juice
• salt
• 1/2 teaspoon caster sugar, dissolved in 1 cup vinegar
• 2 lemon slices
• 16 pearl onions
• 100 g bell peppers
• 3 tablespoons ghee
• 1 teaspoon cumin seed
• 8 red chilies
• 5 teaspoons coriander powder
• 2 teaspoons chili powder
• 1 teaspoon turmeric powder
• 5 tablespoons tamarind pulp
• 1 teaspoon jaggery
• 12 fresh basil leaves
• 1/2 teaspoon cardamom powder
• 1 pinch clove powder
• 16 cherry tomatoes

Recipe

• 1 add the lemon slices and pearl onions to the vinegar solution and soak for one hour.
• 2 soak tamarind in one cup warm water for half an hour, remove the pulp, strain and keep aside.
• 3 dissolve the chilli powder, turmeric powder and the coriander powder in 1/4 cup water.
• 4 to clean the kathal: rub hands with oil, and peel off the thick outer skin of the jackfruit.
• 5 remove the seeds and cut the flesh into 2 1/2 cm chunks.
• 6 in a saucepan, place the pepper-corns, green cardamom, black cardamom, cloves, cinn-amon, turmeric, lemon juice and salt.
• 7 boil until soft.
• 8 drain and reserve liquid for later use.
• 9 melt ghee in a kadai, add cummin seeds and red chillies, stir until the seeds begin to pop.
• 10 add the powders dissolved in water and the reserved liquid.
• 11 stir-fry till all the water evaporates.
• 12 drain and add the pearl onions and the bell peppers, stir, add tamarind and mix in well.
• 13 reduce the heat, add the jackfruit and salt, and toss or stir carefully until the masala coats the jackfruit.
• 14 sprinkle basil and the cardamom and clove powders, stir, remove from heat and adjust the seasoning.
• 15 serve hot.