30 March, 2012

Kathal Do Pyaza

Kathal(Raw Jackfruit): 500 gms
Onions: 500 gms
Green Chillies: 2 (slit lengthwise)
Ginger: 50 gms
Garlics: 10 cloves
Cumin seeds: ½  tablespoon
Black Cumin seeds (Kalaunji): ½  tablespoon
Coriander seeds: 1 tablespoon
Red Chilli: 1
Black Cardamom: 2
Green cardamom: 3
Peppercorns: 10-15
Fennel seeds (saunf): ¼ tablespoon
Star anise: 2
Bay leaves: 2
Kasoori Methi Leaves: 2 tablespoon
Sabji Masala: 2 tablespoon
Turmeric powder(Haldi): ¼ tablespoon
Oil: ½ Cup
Water: 1- 2 cups

Method: Peel and chop kathal into cubes.Take 1/4 cup of oil in pressure cooker. Saute  kathal till light brown.Take out the kathal and put it on the kitchen towel.Add the remaining oil and then put cumin seeds, fennel seeds, red chili,bay leaves and other whole spices.
Once the seeds start crackling up, add thinly sliced onion and minced ginger-garlic . Sauté it till the onions become light brown. Add green chilis. Now add kathal. Add salt, sabji masala,haldi and kasoori methi leaves.Put the cooker lid on top but don’t close it. Let the veggie simmer on low flame till the spices start emanating flavorful aroma. This should take around 7-8 minutes.
Now add some water in the cooker and close the lid. Let it cook for 2-3 whistles.
Your kathal do pyaza is ready to eat.
Serve it hot with phulke/roomali roti or plain steamed rice.
NOTE: Peeling  Jackfruit is the toughest task in the entire procedure. Please oil your hands and knife well as jackfruit is really sticky. 

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