Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry

Take out the skin of the kathal/Panasa/Jackfruit first. For this, you need to oil your hands and the knife as well. The fruit exudes a milky gum-like substance which does not leave your hands easily.

I wore the kitchen gloves as an extra precaution and applied oil to the gloves itself. 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.

Cut the Jack fruit into 1 inch cubes. Discard the hard middle section of the Jack fruit as it does not cook.

First boil the jackfruit and the potatoes with salt and turmeric till tender. Drain the water and keep it aside.

In a pressure cooker, heat mustard oil to smoking point. Add panch phutan, bay leaves, cinnamon, green cardamom and dry red chilies in that order. As soon as the dry red chilies turn color, add chopped onions.

Cook on low flame till the onions turn translucent. Add the ginger garlic paste and cook till the raw smell of the paste goes away. Add chopped tomatoes and cook for 1 to 2 minutes.

Now add all the dry spices: turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook till oil leaves the sides of the pan.

Then add jack fruit cubes and boiled potato cubes. Cook on low flame, till the jack fruit has absorbed the spices.

Add the garam masala and and 1/2 cup of water, cover the lid of the pressure cooker and cook till the cooker lets out a whistle. Turn off the heat.

Allow the pressure from the cooker to release naturally. Unlock and garnish with chopped coriander and serve hot with Rotis, Naan or Paratha.