Jackfruit, a versatile treat from nature, is famous from all across the World. It is native to parts of South and Southeast Asia and is believed to have originated in the southwestern rain forests of the Western Ghats in the Indian Subcontinent, in present-day Kerala, West Bengal, coastal Karnataka, and Maharashtra, but also Indonesia. The Jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 35 kg (80 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter. The Jackfruit tree can produce about 100 to 200 fruits in a year. [Source: Wikepedia]
I have very very beautiful memories of having complete family meals with Jackfruit curry as a Must Have. My mom loved Jackfruit aka Kathal to the core. Termed as a meat for vegetarians, Jackfruit aka Kathal curry is one of the finest and richest curry, if prepared properly. Consumed with Plain Rice or Chapatis, Kathal is one of the most delicious curry I, as a vegetarian, have ever tasted. Spiciest of the onion – tomato gravy combined with traditional spices and fried pieces of Kathal submerged into it, this is a meal of Gods. 🙂
This time our #FoodieMonday bloghop theme was #StuffedVeggies and after going through lot of options, I finally decided to travel down the memory lane with preparing the same old Jackfruit Curry with a little twist.
Hereby presenting the Stuffed Kathal Baked Curry served hot with Laccha Paranthas. Hope you all will like it. 🙂
Preparation time: 15 mins
Cooking time: 30 mins
- 250 gms Jackfruit aka Kathal
- Mustard oil to fry
- 3 medium sized onions
- 2 medium sized tomatoes – Boiled and Pureed
- 5 cloves of Garlic
- 1/2 inch Ginger
- 1 tbsp Garam Masala
- 1 tbsp Coriander Seeds
- 4 Cloves
- 1 tbsp Kashmiri Mirch
- 1 tsp Haldi
- 2 tbsp Curd
- Salt to tasteSoak Onion, Garlic, Ginger, Coriander seeds, Cloves together in 1 cup of water.
- 1 large onion – Finely Chopped
- 1 tsp Fennel seeds
- 1 tsp Mustard Oil
- 1 tsp Garlic butter
- 50 gms Paneer finely chopped
- Pepper powder
- Salt according to taste
- Clean Kathal and remove seeds from it. Wash it well and pressure cook it till 1 whistle.
- Now drain out the water and let it dry out. Fry well in Mustard oil and keep it aside.
- In a pan, take 1 tsp mustard oil + garlic butter and add fennel seeds. Add onion and fry till soft. Add Paneer and fry well. Switch off the gas. Stuffing is ready.
- Take Kathal pieces and infuse it with the stuffing properly. Mix all well together and sprinkle salt and pepper. Let it rest for an hour. Meanwhile start preparing the Gravy.
- For gravy – Take the onion mixture and grind it well.
- Heat oil in a pan and put onion mixture. Fry it really well and add Kashmiri mirch, Garam masala and Haldi. Keep frying till oil seperate. Now add tomato puree and curd and keep frying again till the Masala is ready.
- Adjust spices and salt according to your taste.
- Once done, arrange the gravy on an Oven Safe Bowl.
- Take the Kathal mixture and arrange it on the gravy. Sprinkle the remaining stuffing all over.
- Grate Mozarella Cheese all over and bake it in the Oven for 15 mins.
- Garnish with Spring Onions and Serve hot with Laccha Paranthas! 🙂
This is prepared for our 59th Monday Foodie Bloghop wherin our theme was #StuffedVegetables.
The Stuffed Kathal served with Lachha Parantha. 🙂
Bon Apetit! 🙂
Do share your feedback on the recipe here in comments.
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