Kathal Masala

◷ Prep & cook time: 50mins | Servings: 4

This Kathal Masala uses Aazol's Ghati Masala: Spicy All-purpose Masala to give tender young jackfruit a deep, spicy flavour. The kathal is first lightly browned, then simmered in an onion-tomato gravy until it absorbs the masala.

Ingredients:

500g raw young jackfruit (kathal), cleaned and cut into chunks

2 tablespoons oil

1 teaspoon cumin seeds

1 large onion, finely chopped

1 teaspoon ginger-garlic paste

2 medium tomatoes, finely chopped or pureed

2 teaspoons Aazol's Ghati Masala: Spicy All-purpose Masala

1/4 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 cup water, or as required

Salt, only if required

2 tablespoons chopped coriander leaves

Instructions:

1. If using fresh jackfruit, lightly oil your hands and knife before cutting. Remove the hard core and cut the flesh into even chunks.

2. Heat 1 tablespoon oil in a wide pan. Add the jackfruit and saute for 5-6 minutes until lightly golden at the edges. Remove and keep aside.

3. Add the remaining oil to the pan. Add cumin seeds and let them splutter.

4. Add the onion and cook until soft and light golden. Add ginger-garlic paste and saute for about 30 seconds.

5. Add the tomatoes and cook until they soften and the oil begins to separate.

6. Lower the heat and add turmeric, coriander powder and Aazol's Ghati Masala: Spicy All-purpose Masala. Stir for 30-45 seconds without letting the spices burn.

7. Return the browned jackfruit to the pan and mix well. Add water and taste before adding any extra salt.

8. Cover and simmer on low heat for 12-15 minutes, or until the jackfruit is tender and the gravy coats the pieces well.

9. Finish with chopped coriander and serve hot with roti, paratha or rice.

Enjoy this hearty Kathal Masala made with Aazol's Ghati Masala: Spicy All-purpose Masala!