Stuffed Kathal Recipe

Step 1: To begin making the Stuffed Kathal,  let us first cut the raw jackfruit

Step 2: In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil

Step 3: This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free

Step 4: Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit

Step 5: Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water

Step 6: Place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 1 whistle and turn off the heat

Step 7: Allow the pressure to release naturally

Step 8: Drain any water from the jackfruit and set aside

Step 9: Heat mustard oil in a pan on medium heat, shallow fry until crisp

Step 10: This will take about 5-7 minutes

Step 11: Drain on an absorbent paper and set aside

Step 12: In a pan, heat garlic butter on low heat, add fennel seeds and allow it to sizzle, next add the onions and fry till soft, for about 3 minutes

Step 13: Next add paneer and fry well

Step 14: Turn off the flame

Step 15: Stuffing for the stuffed kathal is ready

Step 16: Take Kathal pieces and stuff the jackfruits with the onion-paneer stuffing

Step 17: Sprinkle salt and pepper over the stuffed kathal, give it a quick mix and let it rest for an hour while the flavours infuse

Step 18: Meanwhile, to prepare the gravy

Step 19: Heat oil in a pan, on medium heat, add onions and saute for a couple of minutes

Step 20: Once thee onions are transparent, add tomatoes and give it a good mix, cover and cook until mushy, this will take about 3-4 minutes

Step 21: turn off the flame

Step 22: Once the onion-tomato cools down, grind it in a mixer to a coarse paste

Step 23: Heat a kadai on medium flame, transfer the coarse tomato-onion mixture and add chilli powder, garam masala and turmeric powder, curd and saute till the masala is cooked well and comes together

Step 24: Adjust spices and salt according to your taste

Step 25: Once done, pour this thick masala in an Oven Safe Bowl

Step 26: Put in the stuffed Kathal/jackfruit

Step 27: Sprinkle grated mozzarella and bake in the preheated oven at 180 degrees Celsius for 10-15 minutes

Step 28: Garnish with spring onions and serve Stuffed Kathal  with hot Laccha paratha/tawa paratha recipe for a weeknight dinner