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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
800 g jackfruit |
oil (for cooking) |
12 black peppercorns |
5 green cardamoms |
3 black cardamom pods |
2 cloves |
2 1/2 cm cinnamon |
1/4 teaspoon turmeric powder |
1 tablespoon lemon juice |
salt |
1/2 teaspoon caster sugar, dissolved in 1 cup white vinegar |
2 lemon slices |
16 white pearl onions |
100 g bell peppers |
3 tablespoons ghee |
1 teaspoon cumin seed |
8 red chilies |
5 teaspoons coriander powder |
2 teaspoons chili powder |
1 teaspoon turmeric powder |
5 tablespoons tamarind pulp |
1 teaspoon jaggery |
12 fresh basil leaves |
1/2 teaspoon cardamom powder |
1 pinch clove powder |
16 cherry tomatoes |
Directions:
1. ADD the lemon slices and pearl onions to the vinegar solution and soak for one hour.
2. Soak tamarind in one cup warm water for half an hour, remove the pulp, strain and keep aside.
3. Dissolve the chilli powder, turmeric powder and the coriander powder in 1/4 cup water.
4. To clean the kathal: RUB hands with oil, and peel off the thick outer skin of the jackfruit.
5. Remove the seeds and cut the flesh into 2 1/2 cm chunks.
6. In a saucepan, place the pepper-corns, green cardamom, black cardamom, cloves, cinn-amon, turmeric, lemon juice and salt.
7. Boil until soft.
8. Drain and reserve liquid for later use.
9. Melt ghee in a kadai, add cummin seeds and red chillies, stir until the seeds begin to pop.
10. Add the powders dissolved in water and the reserved liquid.
11. Stir-fry till all the water evaporates.
12. Drain and add the pearl onions and the bell peppers, stir, add tamarind and mix in well.
13. Reduce the heat, add the jackfruit and salt, and toss or stir carefully until the masala coats the jackfruit.
14. Sprinkle basil and the cardamom and clove powders, stir, remove from heat and adjust the seasoning.
15. Serve hot.
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