Kathal Minced Gravy
Kathal Minced Gravy is a vegan and gluten-free recipe that is made with raw jackfruit or kathal. It is high in fiber and low in fat, making it an excellent option for those who are looking for a healthy and tasty dish. The gravy is made with a blend of aromatic spices and tomato puree, giving it a rich and flavorful taste.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
69 kcal
Protein
2 g
Carbs
7 g
Fat
4 g
Fiber
5 g
Ingredients
Jack fruit, raw
200 gms (200g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
0.5 cup (100g)
Garlic paste
0.5 tsp (2.5g)
Ginger Paste
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1.5 tsp (3g)
Garam Masala
1 tsp (3g)
Chilli Powder
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
1 tbsp (15g)
Instructions
Preparation
For cooking Kathal:
Cut the kathal into small pieces and remove the skin and the core.
Boil the kathal pieces in water with salt for 10-15 minutes until they are cooked.
Drain the water and let the kathal cool down.
Grind the cooked kathal into a fine paste.
Alternatively, you can use a knife to finely chop the cooked kathal into small pieces.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, garam masala, red chili powder, and salt. Stir well.
Add minced kathal and mix well, ensuring the mince is coated in the masala.
Cover the pan with a lid and let it cook for 10-12 minutes over medium heat until the chicken is cooked through.
Garnish with fresh coriander leaves and serve hot.