Name: Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 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

ABOUT Panasa Katha Kasa - Kathal Ki Sabzi - Tender Jackfruit Curry RECIPE

Tender raw Jack fruit, called Panasa Katha in Odia and Kathal in Hindi, is an exotic vegetable considered as vegetarian meat because of its meat like texture and flavour. The tender Jack fruit is used to prepare curries, Dalma, cutlets, kababs and biryani. This particular fruit is abundantly found in almost every second home in Odisha and my childhood memories associated with this fruit is the exchange of home grown vegetables and fruits were very common and Jack fruit featured quite commonly in that exchange. You should try this simple and delicious recipe for Jackfruit Curry/Panasa Katha Kassa/Kathal Ki Sabzi and get acquainted with the wonderful flavour and texture of a truly versatile fruit/vegetable – Jackfruit. It is similar in taste to mutton curry. This curry is especially for those who don’t like non-veg, but they can enjoy the taste of non-veg with this curry. I am sure you will love this curry.

Ingredients Serving: 4

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

Instructions

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.

Similar Recipes