Total Time
25mins
Prep 25 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. ADD the lemon slices and pearl onions to the vinegar solution and soak for one hour.
  2. Soak tamarind in one cup warm water for half an hour, remove the pulp, strain and keep aside.
  3. Dissolve the chilli powder, turmeric powder and the coriander powder in 1/4 cup water.
  4. To clean the kathal: RUB hands with oil, and peel off the thick outer skin of the jackfruit.
  5. Remove the seeds and cut the flesh into 2 1/2 cm chunks.
  6. In a saucepan, place the pepper-corns, green cardamom, black cardamom, cloves, cinn-amon, turmeric, lemon juice and salt.
  7. Boil until soft.
  8. Drain and reserve liquid for later use.
  9. Melt ghee in a kadai, add cummin seeds and red chillies, stir until the seeds begin to pop.
  10. Add the powders dissolved in water and the reserved liquid.
  11. Stir-fry till all the water evaporates.
  12. Drain and add the pearl onions and the bell peppers, stir, add tamarind and mix in well.
  13. Reduce the heat, add the jackfruit and salt, and toss or stir carefully until the masala coats the jackfruit.
  14. Sprinkle basil and the cardamom and clove powders, stir, remove from heat and adjust the seasoning.
  15. Serve hot.

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