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
- 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
- Drain jackfruit pieces and rinse under cold water.
- Add oil in a pressure cooker (or thick bottom pan).
- Add cumin seeds, coriander seeds, bay leaves, cinnamon stick, cardamoms, peppercorns, cloves, and red chilies and let them crackle.
- Add sliced onions and fry until golden. Add chopped ginger garlic and fry for few more minutes.
- Add jackfruit pieces, salt and turmeric and fry for 5 minutes on medium heat.
- Pressure cook for one whistle.
- 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.
- Add chopped cilantro and serve hot with rotis or parathas.
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