Potato Jackfruit (Aloo Kathal) curry with Poori

It is amazing how we take certain things for granted. Growing up, Kathal (pronounced cut-hull) or Jack fruit used to be abundant during the summers. Mom used to make an amazing curry. So coming to the US, I was pretty disappointed that folks here did not even know what a jack fruit was let alone sell it. We had to go without it for a couple of years. To my absolute amazement, I found that they sold the canned variety in some oriental grocery stores. They were good to satisfy our craving for kathal but did not even come close to the taste of the fresh ones. The other day I decided to search for it on the web and found that there actually is a local farmer that has jack fruit trees and he sells the fruit at his store. The catch, his store was about a hundred miles from where I am. This past weekend, hubby and I decided to take the trip. Believe it or not, we drove a hundred miles (two hundred including the return!!) but it was all worth it as we came back with a huge 10 pound jack fruit :D (so much for my carbon footprint but hey 'am not gonna do this everyday... besides he charged me 20 bucks for it so that's a good deterrent for doing it very often)

Now I have 10 pounds of jack fruit that I want to use as I cannot afford to let it go bad. So get ready to see some kathal creations from me. Here is the first in the series. The most common and traditional kathal preparation in our household. It is a traditional kathal and potato curry with spicy onion gravy. The kathal is pan-fried to get a nice caramelization and then simmered in a nice spicy sauce. I just ate some and feel like having some more as I am writing this. It is best paired with pooris . In case you are not aware what a poori is it is a deep fried puffed unleavened bread. They are an absolute treat to eyes and taste buds alike!!

This is my Mom's recipe, so here goes

For the curry


Ingredients:


Green raw Jack fruit ........................................ 3 cups cut in about 2 inch pieces
Potato ........................................................ 4 medium chopped in big chunks
Onion ......................................................... 1 1/2 large finely chopped
Mustard Oil ................................................... 3 tblsp (you can any other oil, but this gives that authentic taste)
Cumin seeds ................................................. 1 tsp
Hing ........................................................... 2 pinches
Bay leaf ....................................................... 1
Garlic paste .................................................. 3/4 tsp
Red chilli powder ........................................... 1 1/2 tsp or to taste
Garam masala ............................................... 1 1/2 tsp
Water ........................................................ 3 - 4 cups
Salt ........................................................... to taste
Turmeric ..................................................... 1/2 tsp






Method:


1. Heat 1 tblsp of oil in a non stick pan and add 1/2 tsp cumin add the potatoes and little salt and fry it on medium heat till the potatoes get all the way cooked and light golden brown in color. Drain on a paper towel.


2. Add the remaining oil in the pan, with hing, cumin and bay leaf, let the cumin splutter. Add in the onion, turmeric and salt and cook for 2-3 minutes.


3. Add in the Garlic and chilli powder, stir .Add 1/2 cup of water, mix and cover and let it cook till water evaporates , stirring in between.


4. Add the jack fruit and cook till it gets all the way cooked and golden in color, stirring in between.If the jack fruits appears to be hard despite cooking for a long time, pressure cook them for 1-2 whistles with some water.


5. Add the potatoes and water to desired consistency and bring the mixture to a boil. Add the garam masala, mix and cover, let it cook for 5-7 minutes, stirring in between, or till oil starts to float on top.


6. Serve hot with poori, roti, paratha or rice. E.N.J.O.Y.!!




For the Pooris




Ingredients:


Whole wheat flour or Atta .............................. 2 cups
Carom seeds .............................................. 1/2tsp
Sugar ...................................................... 1/4 tsp
Salt ........................................................ 1 tsp
Oil ......................................................... 1 tsp + for deep frying





Method:


1. Mix the flour ,salt,sugar,carom seeds and oil together in a medium bowl, add little water at a time and knead to form a firm and smooth dough. Cover and let it rest for 10-15 minutes.


2. Heat oil in a frying pan for deep frying on medium heat.


3. Make small balls of the dough about 16-18. Take one ball and roll into a smooth round ball .


4. Apply some oil on rolling pin and With a rolling pin roll out the ball into a even round disc, smaller than chapati.


5. Once the oil is hot, gently drop in the poori, it will settle at the bottom for a few seconds, then come up and float.


6. Turn sides and fry till puffed up and golden in color.


7. Repeat with all the pooris.

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