Ingredients:

• 900 gms baby kathal ( jackfruit)

• 4 onions chopped finely

• 3 big tomatoes chopped finely

• 1/2 tbsp ginger chopped finely

• 1/2 tbsp garlic chopped finely

• 1 green chilli chopped finely

• 1 tej patta ( bay leaf)

• 1 inch cinnamon stick

• 2 green cardamom

• 1 tsp jeera ( cumin seeds )

• 1 tsp turmeric

• 1/2 tbsp chilli powder

• 1 tbsp coriander powder

• 1/2 tbsp jeera powder ( cumin powder)

• 1 tsp garam masala

• 1 tsp amchur powder ( mango powder)

• 1/2 tbsp kasuri methi ( dried fenugreek leaves)

• salt as per taste

• some chopped coriander leaves

• 3 tbsp mustard oil preferably or any other cooking oil

Method:

1. Grease your palms and knife with a little oil and peel the kathal .Then chop it into big cubes. Keep it in salt water to avoid it from turning black.

2. In a kadai heat the mustard oil add the jeera when it splutters add the asefodita , tej patta, cinnamon stick and cardamom. Then saute the garlic and ginger and add the onions. Cook the onions on medium to low flame till they turn light brown in colour. Then add the chopped tomatoes with the salt. Cover and cook till the tomatoes are mushy and soft. Mix all the dry spices excluding the amchur and garam masala.

3. Remove the chopped kathal from the water and add it to the onion tomato masala. Mix well and add 1-2 cups of hot water at intervals or as required. Cover and cook on low flame stirring at intervals till the kathal is soft and water dries. Mix the garam masala and amchur in it.

4. Remove in a serving dish and garnish with some chopped coriander leaves.

Enjoy this yummy sabzi with chapati, paratha or rice.