Kathal ( Jack Fruit ) ki sabjee ( Malvani Style )

Malvani cuisine is the standard cuisine of the Kokan  region of Maharashtra  and  Goa and some northern parts of West Karnataka . Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra.

Malvan being a coastal area in Kokan , it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.

Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi).The Malvani masala , a form of dried powder masala is a concoction of 15 to 16 dry spices. This masala is coarsely grounded and stored in jars to be utilized when required.

This is for Vegetarian Delight … The Fruit or the Vegetable is termed as Vegetarian Meat … Believe me it is so … Perfect example of Malvani Veg dish …  JACKFRUIT OR KATHAL OR AS THEY TERM AS FANSACHI BHAJI made in Malvani Masala

Ingredients:
images-3
Raw Jack fruit Cleaned and cubed : 500 gms
Fresh grated Coconut 1/2 cup
Khada masala 10gm each (Cinnamon, Green& Black Cardamon, Cloves, Jeera, Coriander seeds, black pepper)
Onions 3 medium sliced
Mustard seeds 1 tsp
Curry leaves few
Oil 3 tbsp
Salt & Sugar to taste
Ginger Garlic finely chopped 1 tbsp
Turmeric powder 1/2 tsp
Malvani  Curry Masala: 2 tsp ( Malvani masala are available in market )
Bay leaf 2 nos
maxresdefault
Directions:
Place the cubed and cleaned jackfruit pcs in water to avoid de-coloration.
In a non stick pan dry roast fresh coconut along with 2 sliced onions and all khada masalas. Dry roast for 2 -3 mins or till slightly brown.
In a mixer blend the coconut & masala mixture to a smooth paste. Add a little water to aid in smooth blending
In a kadhai, heat oil, add mustard seeds, curry leaves and bay leaves allow them to splutter.
Add Ginger garlic and remaining one sliced onion.
Add pinch of salt and mix well. Add turmeric powder.
Now add the ground paste and give it a good mix. Cook the masala for 2 mins and add salt and sugar as per taste.
Add the chicken curry powder and the jackfruit pcs and mix everything well.
Cover with lid and allow jackfruit to cook for 10 mins on low heat
After 10 mins check the jackfruit for whether its soft and lost its rawness . If not done let it cook for another few mins.
Once  done , just simmer the flame and dry some of the Curry … It should not be Runny Types
coorgi-curry_625x350_41425039164

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s