MASALA KATHAL

MASALA KATHAL - A RICH JACK-FRUIT CURRY AT GOES AMAZINGLY WELL WITH LACHHA PARANTHAS OR NAANS OR EVEN ROTIS........

Ingredients

Jack fruit (kathal) - 1/2 Kg (deseeded, deep fried)
Tomatoes - 4 big
Onions - 2 big (julienne )
Ginger paste - 2 inch piece (chopped)
Garlic paste - 10 big cloves (chopped)
Yogurt - 1/2 cup
Kashmiri red chili powder - 1 Tsp
Turmeric powder - 1 Tsp
Cumin powder - 1/2 Tsp
Coriander powder - 1/2 Tsp
Garam masala - 1 /2 Tsp
Salt - according to taste
Kasoori methi - 2 Tsp
Coriander leaves - 2 Tbsp (chopped)
Cumin seeds - 1/2 Tsp
Cloves - 5 nos
Cinnamon - 2 inch piece
Mace - 1 nos
Black pepper corns - 6 
Bay leaves  - 2
Green cardamom - 4
Oil - 3 Tbsp

Method :

Fry the onions golden brown along with the ginger and garlic.
Puree them along with the tomatoes .
Mix all the powders along with garam masala, salt, coriander leaves and kasoori methi with the yogurt.
Heat oil in a pan.  Add the cumin seeds and all the whole spices. Let them splutter.
Add the onion - tomato - ginger - garlic puree to it.
Saute until the oil leaves the sides.
Now add in the yogurt mixture,
Cook till the yogurt mixes well and oil separates.
Add the fried jack fruit pieces to it,
Saute well.
Add 1 and 1/2 cups of water to it, Boil. Lower the flame now and cook covered for 15 - 18 minutes.
Serve hot with paranthas, naans or rotis.