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Katahar ko Bada (Jack fruits curry)
Ingredients
- ½ kg katahar unripened jack fruits
- 250 gm onions
- 200 gm besan gram flour
- 1 litre yoghurt
- 10 gm rice flour
- 1 tbsp salt
- 1 tsp turmeric
- 1 tsp garam masala
- A few curry leaves
- 1 tbsp cumin & coriander powder
- 75 gm green chilies
- 2 grass green coriander
- 3 pcs bay leaves
- 200 ml cooking oil
- 150 gm arhar daal paste
Instructions
- Clean the katahar with water. Boil for 5 minutes, ensuring that it is properly cooked. Once cooled, smash it.
- Put the onion, ginger and garlic, green chilies/coriander, salt, all masala, salt, besan with the boiled katahar and mix.
- Put a little oil in a frying pan and heat
- Put in small sizes (size of a pakora) of the katahar mixture into the pan (5-7 pieces at a time). Cook until golden-brown and flip.
- Put 1 tbsp of oil into another vessels/karahi and heat.
- Put in cumin, bay leaves, methi and dry chillies; wait until they turn golden-brown.
- Put in the rahardaal paste and stir. Pour in some water. Stir and cook.
- Once soup is ready, put in the rest of the katahar bada and cook for 7-10 minutes over a low heat.
- Mix in the liquid yoghurt (like butter milk), stir and boil for a while.
- Serve