CHATPATA KATHAL

 Kathal Masala

Kathal or jackfruit is a versatile vegetable which is tricky to make. It is often made in form of kababs, dry sabzi or in curried form. It is rich in energy and is good source of dietary fibre, minerals and vitamins. It grows on branches and trunks of tall trees. It is very sticky inside so oil is used to grease hands and knife to cut it

Ingredients:-

500 grams jackfruit/kathal

Sal to taste

1 tsp. red chilli powder

2 green chillies chopped

1tsp. ginger-garlic paste

Oil 1tblspn

3onions chopped

3 tomatoes chopped

1 tsp. garam masala

1tsp turmeric powder

1 tsp. coriander powder

Marinating:-

2 tbsp. gram flour/besan

½ tsp. salt

½ tsp. turmeric powder

½ tsp. chat masala

Oil for deep frying

Garnishing:-

Chopped coriander leaves

Lemon slices

Method:-

• Take a big bowl and mix kathal with gram flour and all the spices and marinate it for minimum 1 hour.

• Heat oil in wok and deep fry the marinated kathal pieces till it turns brown and crisp. 

• Keep aside on absorbent paper.

• In another wok heat oil. Add onions and sauté for 2-3 minutes. When onions turn pink, add ginger-garlic paste and all the masalas.

• Sauté it for another 4-5 minutes on low flame. Add tomatoes. Cook tomatoes for 7-8 minutes till masala is cooked and fat separates.

• Add kathal to masala and simmer for another 8 minutes on low flame. Add 1/2cup water if desired

• Garnish it with coriander leaves and lemon slices. Serve with butter kulcha or laccha paratha

BHINDI

 Bhindi

Bhindi/ladyfinger/okra is a vegetable commonly found and loved by all. It is quite versatile and I’ve seen people making it stuffed, fried, in masala and crisp. Here is a quick take on the method which makes a yummy and tangy bhindi.

Ingredients:-

500 grams bhindi

4 onions sliced

1 tsp. bhindi/okra

2 tsp. dry mango powder/amchoor

1 tsp. coriander powder

1 tsp. turmeric powder

1tsp garam masala

1 tsp. cumin

3tblspn mustard oil

Method:-

• Heat oil in wok/handi. Once it reaches smoking point, add cumin. When it cracles,add onions and sauté it over medium flame till it turns transparent.

• Add bhindi and stir it well and cook it while stirring in between on medium flame for 10 more minutes. The bhindi should be more than half cooked.

• Add all spices at this stage. Mix all spices well into bhindi and cook it over low flame for another 10 minutes.

• Bhindi is ready when its cooked and oil separates.

• Serve it hot with chapattis or laccha paratha.