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kg kathal (jackfruit)
4 onions ground to a paste
pod garlic
2 piece ginger
2 tsp dhania (coriander) powder
1 tsp chilli powder
tsp haldi
1 stic dalchini (cinnamon)
4-5 laung (cloves) crushed
3 tomatoes chopped
cup dahi beaten with a fork

1.   To keep the kathal from sticking to your hands, rub oil on your hands.
2.   Remove the outer skin of the jackfruit with a sharp oiled knife. Cut into thick, big pieces, taking care that the
      pieces do not open up on cutting.
3.   Deep fry the pieces to a golden brown colour and keep aside.
4.   Grind onions to a paste in a blender.
5.   Grind ginger and garlic to a separate past.
6.   Heat 6 tbsp oil. Add dhania powder. Cook for minute on low flame. Add the onion paste and cook till light
7.   Add dalchini and crushed laung. Cook for minute.
8.   Add ginger garlic paste. Cook for 1 minute on low flame. Add haldi and red chilli powder.
9.   Add chopped tomatoes. Cook for 7-8 minutes, till tomatoes get mashes and the oil separates.
10. Add curd gradually and cook till nasala turns brown again and oil separates.
11. Add salt and garam masala. Add 1 cup water. Boil.
12. Add the fried kathal pieces and cook covered on low flame for a few minutes, stirring very gently. Serve hot.


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