Apply some oil on your palms, knife and chopping board. Rinse the peeled jackfruit. Then chop the jackfruit. Generally I get the peel removed from the vegetable vendor. if using chopped jackfruit already brought from outside, then rinse them in water first. add the jackfruit pieces in a pressure cooker. Heat 4 tablespoons oil in a cooker. spices and let them crackle – ½ teaspoon shah jeera, 1.5 inches cinnamon, 4 green cardamoms, 4 cloves, 1 black cardamom and 1 small to medium tej patta (Indian bay leaf).
For the gravy. Add ¾ cup chopped onions, add 2 teaspoons roughly chopped ginger, 2 teaspoons roughly chopped garlic, 1 tablespoon mint leaves and 2 tablespoons chopped coriander leaves then add ¾ cup chopped tomatoes. Saute the masala till you see oil releasing from its sides. Saute on a low to medium-flame and stir often. Then add ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder and 1 teaspoon coriander powder. Add little water. Season with salt as per taste.
Serve kathal curry with steamed rice or chapatis.
