Here's a traditional recipe you can make using kathal (tender jackfruit).

Chunks of tender jackfruit flavoured with coconut and mustard

Recipe by Ajay Mathur, executive chef, Jaypee Palace Hotel, Agra

Ingredients

• 400 gm kathal (jackfruit)
• 35 ml coconut oil
• 2 gm mustard seeds
• 90 ml coconut milk
• 10 gm chilli powder
• 3 gm turmeric powder
• 5 gm salt
• A few curry leaves
• 15 gm garlic
• 1 chopped onion
• 50 gm ginger
• 2-3 whole red chillies
• 5 gm green chillies

Method

• Apply coconut oil on your hands and cut the kathal into small chunks.
• Place it upright and cut off the outer rind completely.
• Boil the kathal with turmeric powder and salt.
• Grind the ginger, garlic, green chillies and onion. Keep aside.
• Heat coconut oil and add mustard seeds. When they crackle, add pounded garlic, ginger and onion mixture.
• Add coconut milk.
• When mixture begins to change colour add boiled jackfruit chunks and stir for some time.
• Cook with a lid until kathal cooks fully.
• Temper with whole red chillies and curry leaves and serve hot with rice or roti.

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