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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
Author: Durga Khadka Mishra