Thursday, June 11, 2015

Raw Jackfruit Curry (Katahar ko Tarkari) Recipe!!

I love Jackfruit (katahar) both ripen and raw ones. However, if I had to choose one then I would choose curry made out of raw jack fruit. Even though, it does looks ugly at the outside and is the most messy fruit to cut, it is delicious and my favorite. It had been ages since I hadn't had one and when I saw it in Chinese market the other day, I had to buy it to make a delicious Nepali curry out of it and share recipe with you all :) Here you go everyone, enjoy the most delicious Nepali Jackfruit Curry or Katar ko Tarkari :x
Yumtastic >:D<







Prep time: 10min(s) Cook time:25min(s) Total time: 30min(s)

Things you will need:
  • Raw Jackfruit (1 medium size, peeled, cut in cube size, make sure to wear plastic gloves as the whole process might be very messy)
  • Cumin Seeds (1 tea spoons)
  • Fennel Seeds (1 tea spoons)
  • Cinnamon Stick (1, halved)
  • Cloves (3-4)
  • Fenugreek Seeds (1 tea spoon)
  • Black Mustard Seeds (1/2 table spoons)
  • Oil (5 table spoons)
  • Onion (1 large, finely sliced)
  • Serrano peppers/ Green Chilies (2, finely chopped)
  • Tomatoes (2, medium sized, finely chopped)
  • Salt (according to taste)
  • Turmeric powder (2 tea spoons)
  • Timur Powder (optional, 1 table spoon)
  • Red Chili Powder (1/2 table spoon)
  • Cumin-Coriander Powder (1 table spoon)
  • Ginger-garlic paste (2 table spoons)
  • Water (1 cup)
Directions:
  1. Heat oil and fry cinnamon sticks,  cloves, cumin, fennel, mustard, and fenugreek seeds. Fry until brownish black.
  2. Add onion and Serrano peppers. Fry until slightly golden brown. 
  3. Add Jackfruit, salt and turmeric powder. Stir, cover and cook on a heat between medium and high for 10 minutes (make sure to stir periodically).
  4. Add tomato, cumin-coriander powder, red chili powder, timur powder, ginger-garlic paste. Stir, cover and cook on a medium heat for 5 minutes. Make sure to stir periodically.
  5. Add water and again Stir, cover and cook on a medium heat for 5 minutes. Make sure to stir periodically.
  6. Done!! Serve with rice or chapati. Easy yet yummy :)


4 comments:

  1. hi there, how do you select katar? if that is also included i would be really grateful.
    Thanks

    ReplyDelete
    Replies
    1. Hello, I selected Katar that was harder when pressed. Basically Raw. Hope this helps.

      Delete
  2. hi, how do you go about cutting the katar? I've heard that there's a lot of sticky stuff that comes out.

    ReplyDelete
    Replies
    1. I rub oil all over my hands and keeping adding extra during the entire process. Also wearing thicker gloves helps too.

      Delete