Difficulty — Easy
Time taken – 1 hour
Serves – 4
2 Cans of green tender Jack fruit (kathal) 16 oz can
I large onion – finely chopped
1 large tomato – finely chopped
6 – 8 cloves of garlic made into a paste
1 inch piece ginger finely chopped
2 serrona chili – finely chopped
1 Tbsp Cumin powder
1 Tsp turmeric
1/2 Tbsp kashmiri chili powder
1 cup coconut milk
4 Tbsp oil
1 Tsp gud or sugar
Heat oil in a kadai. Add chopped onions. Saute them till the onions are golden brown. Next add the chopped ginger and the garlic paste..Saute for a minute before adding the chopped tomato. Saute till the oil leaves the side of the kadai.
Next add turmeric, ground cumin, kasmiri chili powder and salt. Saute till the mixture is well cooked. Now add the drained kathal. If the kathal pieces are too big, cut them to bite size pieces. Mix the kathal into the masala, add 1/2 cup of water, cover and cook for 3 – 4 minutes.
Take the lid off the kadai, add the coconut milk and let the kathal sabzi come to a boil. Taste for salt. Next add sugar or gud. Let it boil one more time. Serve hot with rotis or rice.