
- Prep Time: 30 mins
- Cook Time: 25 mins
- Serves: 4 People
Ingredients to make Panasa Katha Kasa – Kathal Ki Sabzi :
- Potato – 1, boiled, peeled and cubed
- Tender Raw jack fruit – Half or 400 grams
- Tomatoes – 2
- Ginger Garlic Paste – 1 tbsp
- Coriander powder – 1 teaspoon
- Turmeric powder – a pinch
- Bay Leaf – 1
- Cinnamon stick-1 inch
- Panch phutan – 1/2 teaspoon
- Chopped Coriander leaves- 1 tsp
- Mustard oil – 2 tablespoons
- Dry red chili – 2
- Green Cardamom – 2
- Salt – to taste
- Kashmiri Red chili powder – 1 tsp
- Garam Masala – 1/2 teaspoon
- Onions – 2
How to make Panasa Katha Kasa – Kathal Ki Sabzi :
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Take out the skin of the kathal/Panasa/Jackfruit first. For this, you need to oil your hands and the knife as well.
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The fruit exudes a milky gum-like substance which does not leave your hands easily.
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I wore the kitchen gloves as an extra precaution and applied oil to the gloves itself.
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Keep a small bowl of oil at your side and keep dipping you fingers in to it from time to time as you cut the Jack fruit.
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Cut the Jack fruit into 1 inch cubes. Discard the hard middle section of the Jack fruit as it does not cook.
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First boil the jackfruit and the potatoes with salt and turmeric till tender. Drain the water and keep it aside.
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In a pressure cooker, heat mustard oil to smoking point.
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Add panch phutan, bay leaves, cinnamon, green cardamom and dry red chilies in that order.
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As soon as the dry red chilies turn color, add chopped onions.
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Cook on low flame till the onions turn translucent.
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Add the ginger garlic paste and cook till the raw smell of the paste goes away.
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Add chopped tomatoes and cook for 1 to 2 minutes.
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Now add all the dry spices: turmeric powder, red chili powder, coriander powder, and salt.
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Stir well and cook till oil leaves the sides of the pan.
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Then add jack fruit cubes and boiled potato cubes.
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Cook on low flame, till the jack fruit has absorbed the spices.
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Add the garam masala and and 1/2 cup of water,
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Cover the lid of the pressure cooker and cook till the cooker lets out a whistle. Turn off the heat.
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Allow the pressure from the cooker to release naturally.
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Unlock and garnish with chopped coriander and serve hot with Rotis, Naan or Paratha.