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WE love jackfruit but with advancing years have started worrying about the amount of fat that seems to float around the succulent meat-like chunks draped in masala. Another thing we don't quite love about traditional recipes is the colour of the end product. It is, more often than not, dark brown bordering on black. The trouble is that many who pick up the vegetable treat is primarily as a meat substitute. You dear readers can imagine our sense of relief and delight when we came across a simple no-frills dish prepared with kathal that steers clear of all these pitfalls. In addition, it is easy to cook, refreshingly light and most pleasant to look at. Don't let the hard, prickly exterior deter you — it’s the inner beauty that matters. What is encouraging is that it is possible to buy the stuff in small lots — skinned and precut in bite-sized, chunks these days. What stops you from trying out golden-hued sunehari kathal? Sunehari Kathal Recipe Kathal 300 g Bay leaf One Cloves Two Green cardamoms Two Hung yogurt 3 tbsp Garlic-ginger paste 1 tbsp Dhaniya powder 1 tsp Turmeric ½ tsp Yellow chilly powder ½ tsp salt to taste Oil ¼ cup Parboil the kathal. Prepare a marinade mixing all other ingredients except the whole spices and oil. Heat oil in a non-stick pan. Place the kathal in a bowl with marinade and mix well. Put in the bay leaf and whole spices. When these begin to change colour reduce heat to low and add kathal chunks slowly pouring in the marinade and stir continuously to avoid curdling the yogurt. Cover and cook on medium-low flame till done to taste. This delicacy pays back in ample measure the tender loving care you lavish on it. What is important is not to forget that a reasonable measure of patience is required to adhere to the slow dum cooking like regime to ensure that neither the dahi has any residue of raw taste, nor the jackfruit give a “boiled” feel. You may sprinkle a pinch of dried mint leaves or khatai of choice, we prefer few drops of freshly squeezed lemon juice.
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