Enchor er Korma | Kathal Korma Recipe
Young Jackfruit Korma | Enchor er Korma | Kathal KormaThis Enchor er Korma recipe is a delicious and mildly spicy curry recipe that goes amazingly well with Indian breads like Chapatti, Naans, as well as, rice dishes like Jeera Rice, Peas Pulao, etc. Once you try this young jackfruit curry recipe, there's no going back! Known as kathal in India, this unripened jackfruit recipe can give many meat based recipes a run for the money.
Servings 3 People
Equipment
- Pressure Cooker
- Stove Top
- MagicBullet Blender
Ingredients
- 3 cups Kathal around 300 gms
- 1 Onion sliced
- 2 Tomatoes
- 1 inch Ginger
- 4 Garlic cloves
- 1 Bay leaf
- Salt
- 2 tbsp Mustard Oil
- 1 tbsp Ghee
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1/2 tsp Garam Masala Powder
- 2 tbsp Ketchup
- Coriander leaves to garnish
Instructions
- Pre-cook the young jackfruit pieces in a pressure cooker with water and salt. Discard the water and keep the pieces aside.For detailed instructions, read the article body above.
- Now, heat the oil in a non-stick pan, preferably kadhai. If you do not wish to use Mustard Oil, you may use equal amount of refined Sunflower Oil/Rice Bran Oil/Light Olive Oil/Ghee or Clarified Butter/Butter.
- Add the Bay leaf and let it sizzle for couple of seconds.
- Then add the sliced Onion and let it saute for a couple of minuted till it softens a bit.
- Meanwhile, make a puree of the tomatoes, garlic and ginger. Once the onions seems to have cooked partially, pour the pureed tomato mix in it.
- Add the powdered spices in it along with salt and ketchup and fry it till you see oil separation at the edges.
- Now, add around ½ cup water and the jackfruit pieces and give everything a mix. Cover the pan with a lid and let it simmer for 4-5 minutes. You will see that the water has reduced a bit and the jackfruit pieces have mixed well with the gravy.
- Before serving drizzle some Ghee and sprinkle some freshly chopped Coriander leaves.