Kathhal Dum Masala
Jack fruit (kathal) is the meatiest tasting vegetable when cooked well. It may be cumbersome to slice but it is well worth the effort. Here is an excellent recipe for Kathal Dum Masala. It is enhanced with creamy Verka Dahi which gives the gravy a lovely flavour. Dum cooking is a unique style where the yogurt based dish is slow cooked for maximum flavour.
- 700 – 750 gm kathal, cut into chunks.
- ½ tsp ‘jeera’
- 2 onions
- 3 large tomatoes
- ¾ tsp each haldi and chili powder
- ½ – ¾ tsp garam masala
- Salt to taste
- 1 cup Verka Dahi
- Oil for frying
- Deep fry the kathal pieces in hot oil. Drain and put aside when they turn golden.
- Chop the onions finely and puree the tomatoes in the blender.
- Pour a little oil into a pressure cooker, splutter the jeera and add the onions.
- When the onions turn golden, add the tomato puree, chili powder, haldi and salt.
- Stir and cook till the oil separates from the mixture.
- Toss the fried kathal into the cooker, add 1¾ cups water and pressure cook for 10 minutes.
- Remove the lid and check if the pieces are tender.
- Add the Verka Dahi to the kathal, stir to blend and cook covered on a low flame.
- After 15-20 minutes check seasoning and sprinkle garam masala.
- Serve hot with a garnish of fresh green coriander leaves.
Note : The kathal gets cooked in three stages. It is deep fried, then pressure cooked , then simmered with Verka Dahi. Do not overcook it in the beginning or the end result will be mushy. Add more water or dahi if you prefer a thinner gravy. You can substitute jeera with black mustard seeds for a change of flavour. Green chillies can be added into the cooker if you like a ,little more fire !