Kathal ki Sabzi (Raw Jackfruit curry)

My blog has been idle for quite some time and for no apparent reason. I am going to try and get it going again by posting some recipes from my drafts. I realized that I have more recipe drafts that I thought I had.
I made this vegetable earlier this year and loved it. Raw jackfruit (kathal) has a unique texture and flavor. It is delicious and can be used in many ways. I have also made biryani with it and will try to post the recipe soon. As much as I love raw kathal, I never liked the ripened fruit . I made a this in a spicy gravy of onion, garlic and aachari spices (spices that are usually used in Indian pickles).

It is a little tricky to cut a jackfruit. It is helpful to rub the knife and your hands with vegetable oil while cutting/handling the fruit. I found this website that has steps explaining how to cut a jackfruit. Click here.

Ingredients
1 small or medium sized jackfruit, peeled and cut into bite sized chunks
2 medium sized onion (finely chopped)
1 heaped tablespoon ginger garlic and green chilli paste
 mix of mustard seeds, cumin, kalonji(nigella seeds), fennel seeds, and fenugreek seeds.
1 bay leaf and a few black cardamom
2 teaspoons red chilli powder
1 teaspoon turmeric
2 tablespoons coriander-cumin powder
1  heaped tablespoon garam masala
2-3 tomatoes (pureed)
1/2 cup beaten yogurt
Salt (according to taste)
Oil for cooking
Chopped cilantro leaves for garnish

Method

Season the kathal/jackfruit pieces with salt and then boil in a pressure cooker till tender. It can even be pan fried, if desired. Keep aside. Heat enough oil in a pot and drop the bay leaf, cardamom and all mix of seeds mentioned above. Cover the pot and let the seeds splutter. Carefully add the chopped onion and fry till it gets golden brown. Now mix the ginger, garlic and chilli paste. Cook till the raw smell of garlic goes away. Mix all the dry spices (turmeric, red chilli, coriander-cumin and garam masala, salt) with a few tablespoons of water and pour the mixture in the pot. Cook for about a minute then add the tomato puree. Stir well and cook for another 5-7 minutes. Gradually mix the yogurt and keep stirring continuously. If it looks too dry then add half a cup of water. Add the boiled kathal pieces. Cover and cook on low heat for about 10 minutes and let the kathal absorb the flavors of all the spices.

Garnish with chopped cilantro and serve with hot phulka/chapatti.