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Katahar ko Bada (Jack fruits curry)

Servings 4
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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.
Author: Durga Khadka Mishra
Course: Curry, Main Dish
Cuisine: Nepali