Maro bhar bhar kar pichkari…..Happy Holi to all my readers!!

Holi – the Indian festival of colors – is the most vibrant and energetic festivals of all. This festival is very nostalgic for me because I love playing with colored water – the real Holi, according to me, which I miss the most since I moved to the United States almost 20 years ago!

Each of our festivals are synonymous with delectable food and sweets. Holi has it’s own favorites – Gujhias, Malpuas, Thandai, Dahi Badas, Kachoris, to name a few.

I especially miss my Papa’s chicken curry and Mummy’s Raspuas and Gujhias during this festival. I am lucky to be married into a large family. We celebrate Holi by getting together and playing with dry colors (gulal) and savoring all of the delicacies that mark this festival. Kids have a blast running around applying colors on everyone!

Today, I have prepared an authentic vegetarian dish from Banaras that happens to be my ultimate favorite and is known as the vegetarian’s meat dish because of its texture and taste – Kathal Do Pyaza!! This is an easy, finger-licking recipe that is cooked with tons of aromatics. This recipe tastes really good when made with fresh green jackfruit, but since it is not readily available here, I have used canned baby jackfruit. Let me tell you, I was not disappointed at all – a must try this Holi!

Recipe                                                Servings – 2                                      Time – 45 minutes

Ingredients:

• 1 can (20 oz.) of baby green jackfruit (kathal)/ 500 gm fresh
• 1 big red onion, thinly sliced
• 3 cloves garlic, chopped
• 1-inch ginger, chopped
• 2 bay leaves
• 1 black cardamom
• 2-3 green cardamom
• 3-4 cloves
• ½ tsp. cumin seeds
• 1 tsp. coriander seeds
• ½ inch cinnamon stick
• 5-6 black peppercorn
• 3-4 whole red chilies
• ½ tsp. turmeric
• 3 tbsp. oil
• Salt to taste

Method:

1. Drain jackfruit pieces and rinse under cold water.
2. Add oil in a pressure cooker (or thick bottom pan).
3. Add cumin seeds, coriander seeds, bay leaves, cinnamon stick, cardamoms, peppercorns, cloves, and red chilies and let them crackle.
4. Add sliced onions and fry until golden. Add chopped ginger garlic and fry for few more minutes.
5. Add jackfruit pieces, salt and turmeric and fry for 5 minutes on medium heat.
6. Pressure cook for one whistle.
7. If using a pan, cover the lid tightly and cook for 20-25 minutes on medium low heat or until jackfruit is tender. Make sure to stir occasionally.
8. Add chopped cilantro and serve hot with rotis or parathas.