Kathal Aloo Tarkari

Jackfruit Vegetable a yummylicious vegetable for an afternoon lunch. Combined with potato gives a delectable flavour and cooked in Bihari style leaves you finger licking. Select a good quality of Jackfruit for the nice lovely taste. When I got an opportunity to visit Bihar I visited the local vegetable market to select the organically grown veggies and there I found the lovely jackfruit, tender and really nice looking. I would like to share the recipe of the Jackfruit Potato Veggie commonly known as Kathal Aloo Tarkari in Bihar. Here I've deep fried the veggies but if you want a healthier version of this recipe then omit deep frying and just saute the veggies in little oil and continue with rest of the steps.

INGREDIENTS

Jackfruit (Kathal) - 400 gms

Potatoes - 3 medium sized, Cubed

Onion - 2 sliced thinly

Ginger Garlic paste - 2 tblspn

Bay Leaf - 1

Mustard Oil - to fry

Dry roasted coriander powder - 2 tblspn

Dry roasted cumin powder - 1 tblspn

Dry roasted dried chillies, grounded - 4-5
Turmeric Powder - 1 tspn
Garam masala powder - 1 tspn
Salt - to taste
Green Chilly - Slit - 4-5
Chopped Coriander - 2 tblspn

Method

1. In a karahi heat mustard oil to smoking point.
2. Place Potatoes and deep fry in hot oil.
3. Remove with a slotted spoon and keep them on a napkin.
4. In the same oil deep fry jackfruit in batches, till light brown.
5. Reduce the quantity of oil to 2 tblspn. Add Bay Leaf.
6. Place onion in the oil and saute them till browned.
7. Add to it ginger garlic paste.
8. Cook till pinkish.
9. Add to it salt and turmeric powder. Mix.
10. Next goes in the coriander powder. Mix well.
11. Add to it red chilly and cumin powder.
12. Mix well. Add a sprinkling of water.
13. Keep mixing and do not let the masala burn.
14. Now add the deep fried potatoes and kathal.
15. Mix well so that the masala coates the vegetables.
16. Add 1/2 cup water. Transfer in to a prestige cooker.
17. Give 2 whistles. lower the flame and let it cook for 5-6 minutes on low flame.
18. When done open the cooker, mix well and slightly mash some potatoes.
19. Add to it half the garam masala, coriander and mix well again.
20. Transfer into a serving dish.
21. Sprinkle remaining garam masala powder.
22. Garnish with coriander leaves and slit chillies.
23. Serve with rice and dal or paratha.