Thứ Tư, 1 tháng 9, 2010

Potato Jackfruit (Aloo Kathal) curry with Poori



It is amazing how we take certain things for granted. Growing up, Kathal (pronounced cut-hull) or Jack fruit used to be abundant during the summers. Mom used to make an amazing curry. So coming to the US, I was pretty disappointed that folks here did not even know what a jack fruit was let alone sell it. We had to go without it for a couple of years. To my absolute amazement, I found that they sold the canned variety in some oriental grocery stores. They were good to satisfy our craving for kathal but did not even come close to the taste of the fresh ones. The other day I decided to search for it on the web and found that there actually is a local farmer that has jack fruit trees and he sells the fruit at his store. The catch, his store was about a hundred miles from where I am. This past weekend, hubby and I decided to take the trip. Believe it or not, we drove a hundred miles (two hundred including the return!!) but it was all worth it as we came back with a huge 10 pound jack fruit :D (so much for my carbon footprint but hey 'am not gonna do this everyday... besides he charged me 20 bucks for it so that's a good deterrent for doing it very often)


Now I have 10 pounds of jack fruit that I want to use as I cannot afford to let it go bad. So get ready to see some kathal creations from me. Here is the first in the series. The most common and traditional kathal preparation in our household. It is a traditional kathal and potato curry with spicy onion gravy. The kathal is pan-fried to get a nice caramelization and then simmered in a nice spicy sauce. I just ate some and feel like having some more as I am writing this. It is best paired with pooris . In case you are not aware what a poori is it is a deep fried puffed unleavened bread. They are an absolute treat to eyes and taste buds alike!!


This is my Mom's recipe, so here goes
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