🌾 Before There Was Paneer, There Was Kathal
Back when weddings were held under mango trees,
And the “feast” didn’t start till the Kathal Curry was served,
This humble jackfruit dish stood proud on every steel plate.
Kathal wasn’t called “vegetarian meat” back then.
It was just… kathal.
Spiny. Heavy. Hard to peel.
But worth every bit of effort once it hit the pot.
At home, peeling kathal meant everyone sat on the floor, knives greased with oil, fingers sticky, stories flying faster than the chopping.
🍛 The Curry That Holds Its Own (Serves 4):
Ingredients:
500g raw jackfruit (kathal), peeled & cut into cubes
2 large onions, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 bay leaves
1 tsp cumin seeds
½ tsp turmeric
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
Salt to taste
4–5 tbsp mustard oil (yes, use it!)
Fresh coriander leaves, for garnish
Water as needed
👩🍳 How to Make It – The Village Way
1. Prep the Jackfruit
Pressure cook or boil kathal cubes with a pinch of salt and turmeric till just soft (not mushy). Drain and keep aside.
2. Fry Like You Mean It
In mustard oil, fry the kathal cubes till golden at the edges. Set aside. Let them breathe.
3. Build the Bhuna Masala
In the same oil, add bay leaves, cumin, and chopped onions. Sauté till deep golden.
Add ginger-garlic paste. Then tomato puree.
Let it all bhuno till oil separates and your kitchen smells like something big is happening.
4. Spice & Simmer
Add turmeric, chili, coriander powder, and salt. Cook for 2 mins.
Add a splash of water. Then add fried kathal and coat it lovingly in masala.
5. Curry Comes to Life
Add water for gravy. Cover and simmer 10–15 mins till everything marries beautifully.
Finish with garam masala and coriander leaves.
🫓 Serve With:
Steaming hot rice. Tandoori roti. Or just a steel spoon and a quiet moment.
❤️ Why This Dish Always Feels Like a Celebration
Because it takes time — and that’s the secret ingredient.
Because it turns a rough, spiny fruit into the star of the table.
Because you don’t need meat when you have this.
Because one bite takes you back to muddy courtyards and wedding pandals with copper thalis and mango pickle.
The Pinch of Masala 