Kanthal = Kathal in Hindi and Jackfruit in English, is considered vegetarian meat 😀 Interesting, isn’t it ? 😉
Because once cooked, it tastes like mutton curry. Bengalis term it as ‘Gaanch patha’, translation – Tree Goat. It is a delicacy in our traditional Bengali cuisine.
There are many recipes related to this vegetable/ fruit, ranging from traditional ‘dalna’ to ‘cutlets’. What I have cooked, lies somewhere in between 😉
Cooking Jackfruit, the entire procedure of cleaning, dicing and ultimately cooking, needs lots of patience and finesse. End result will be par excellence !!
Here in local farmers market, the vendor will clean and dice the fruit for the customer. Therefore, I was saved from one tedious task.
Here’s what I did………….
250 grams – Jackfruit / kanthaal
100 grams – curd
1 tbsp – finely chopped onion
2 tbsp – onion paste
1 tsp – ginger paste
1/2 tsp – garlic paste
1 tsp – green chili paste (optional)
1 1/2 tsp – cumin powder
1/2 tsp – tumeric powder
1/2 tsp – red chili powder ( optional, if you are to use green chili paste)
1 tsp – garam masala
1 tsp – clarified butter
1″ stick – cinnamon
2 nos – bay leaf
1/2 tsp – cumin seeds
1/2 tsp – sugar
1/4 cup – mustard oil
1 1/2 cups – water
salt to taste
Wash the diced jackfruit. In a bowl mix together curd, cumin powder, tumeric and red chili powder (optional). Keep aside.
Heat oil in a pan and shallow fry the jackfruit with 1 tsp salt and 1/2 tsp sugar . Drain on an absorbent paper.
Temper the remaining oil with bay leaves, cinnamon stick and cumin seeds. Add the chopped onion and fry till translucent.
Add the onion paste and fry further till the translucent stage. Add the ginger, garlic and green chili (optional) paste and fry till fragrance is released. Tip in the curd mixture and the fried jackfruit. Lower the heat, adjust the salt and cover. Cook for 10 -12 mins, stirring occasionally.
Add water, cover and cook till the jackfruit is tender. In case if there is remaining moisture, increase the flame and allow it to dry up.
Heat the clarified butter separately, add the garam masala and immediately take it off the fire.
Once the moisture dries up to your desired consistency, add the prepared clarified butter and garam masala. Give it one last good stir and take it off fire.
Serve hot with chapati, paranthas or rice.
Happy cooking !! 🙂
Cheers !! 😀
I never knew that about jackfruit. I’ve always just enjoyed it as a fruit. This recipe looks delicious.
This is cooked when the fruit is raw.
Thank you Hilda 🙂
Looks really nice and I love the texture Andy! 🙂
Thank you Linda 🙂 I am going to try your M’ancha recipe.
I hope you will enjoy the recipe Andy! 🙂
I sure will and come back with a big drooling thank you 😀
Looks delicious 🙂
Thank you shweta 🙂
Will so try this sooooon Andy! I am drooling here!
Come to India re, i will make for you. 🙂
Next year pakka
Kanthaal or jackfruit is new to me.
I will ask around if it is sold in my country.
In that case I want to try your recipe.
Thank you Rob. Jackfruit is a tropical vegetable/ fruit. Do you have Indian restaurants in your country ?
We got lots of Indonesian restaurants. Indian restaurants are not that common in THE Netherlands.
But I Will have a look at THE markets.
Woooooow I never tried but after seeing feel to try, but here we don’t get jackfruit.