Katahal i.e. jackfruit is normally eaten either in form of vegetables, as ripe fruit or chips. Katahal ke kabab is no less tasty than mutton shami kabab.
Ingredients
- Katahal 1/2 kg after removal of skin
- Chana dal 1/2 cup
- Onions 3 medium size
- Garlic – ginger paste 1 1/2 tea spoon
- Turmeric powder 1/4 tea spoon
- Red chili powder – according to taste
- Dhania powder 1/2 tea spoon
- Garam masala 1/2 tea spoon
- Green chilies 2
- Pudina leaves 10 t0 12
- Dhania leaves for garnishing
- Oil
- Salt
The condiments need to be adjusted according to taste.
Preparation
- Remove the skin of the katahal and cut into smaller pieces
- Wash katahl pieces, add salt and turmeric powder
- Cut onions into small pieces
- Chop green chilies and pudina leaves
Cooking
- Put katahl pieces, chnana dal and some salt in a pot and boil till done. Take care not to put too much water. The water should be just adequate to let the katahal pieces get cooked so that the water does not have to be drained out later. If any water is still left, it should be dried before removing from fire.
- Remove from fire when cooked and let it cool to room temperature.
- Grind the katahal pieces and chana dal together finely.
- Put a kadahi/ frying pan on medium fire.
- Add 2 tea spoon oil.
- When the oil is heated add chopped onions and fry till golden brown.
- Add ginger garlic paste, dhania powder, a little turmeric powder, chili powder and fry till done.
- Add katahal paste, chopped pudina leaves, chopped green chilies garam masala, and salt if required and mix well.
- When the mixture cools down, make medium size balls and flatten them.
- Shallow fry till done.
- Kababs are ready.
Garnish with dhania leaves and onion rings. Serve hot with dhania/ pudina chutney.
I will shortly be posting the recipe for cooking Katahal ki sabji. Some call katahal ki sabji, vegetarian mutton because because of its fibrous content as well as taste of the curry.