Tender fritters of unripened jackfruit simmered in a spiced yoghurt gravy. Enjoy with steamed rice, roti, or as a standalone meal.
Katahar ko Bada (Jack fruits curry)
Ingredients
- ½ kg unripened jackfruit katahar, cleaned and boiled for 5 minutes, then cooled and roughly mashed
- 250 g onions finely chopped
- 75 g green chillies finely chopped
- A handful of fresh coriander leaves chopped
- 1 tbsp ginger–garlic paste
- 200 g gram flour besan
- 10 g rice flour
- 1 tbsp salt divided
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp cumin & coriander powder
- A few curry leaves
- 150 g arhar dal paste split pigeon pea paste
- 200 ml cooking oil for frying and tempering
- 3 bay leaves
Instructions
- In a large bowl, combine the mashed jackfruit with chopped onions, green chillies, coriander, ginger-garlic paste, 1 tbsp salt, turmeric, garam masala, cumin-coriander powder, gram flour, and rice flour. Mix until a firm dough forms.
- Heat a thin layer of oil in a frying pan over medium heat. Portion the jackfruit mixture into small pakora-sized balls (about 5-7 at a time) and fry until golden brown all over. Transfer to a plate lined with paper towels.
- In a separate karahi or deep pan, heat 1 tbsp of oil. Add bay leaves, curry leaves, and a pinch of salt; sauté briefly until fragrant.
- Stir in the arhar dal paste and ½ tbsp salt. Add enough water to create a medium-thick sauce and bring to a gentle boil.
- Gently add the fried jackfruit fritters to the gravy, reduce heat to low, cover, and simmer for 7-10 minutes to allow flavours to meld.
- Stir in the plain yoghurt (or buttermilk) and continue to simmer just until the gravy begins to bubble, avoid boiling vigorously to prevent curdling.
- Adjust seasoning if needed, then transfer to a serving dish and serve hot.
Notes
Boiling the jackfruit briefly before mashing ensures a tender texture without overcooking. The dual use of gram flour and rice flour helps the fritters hold their shape when fried and simmered. For a richer gravy, substitute half of the water with light coconut milk. Leftovers keep well for up to two days in the refrigerator; reheat gently to preserve the creaminess of the yoghurt. Katahar Ko Bada is commonly prepared during Brahmin and Chhetri festivals, weddings, rice-feeding ceremonies (pasni), or funeral rituals, where meat is traditionally avoided. Made in the monsoon and summer, it highlights Nepali reliance on seasonal, local ingredients and creative vegetarian cooking traditions.