Kathal Champaran is a unique and flavorful dish hailing from the Champaran region of Bihar, India. Traditionally, Champaran meat curry, or "Ahuna," is a popular dish in this area, known for its slow-cooked method and deep, rich flavors. However, this vegetarian version using kathal (jackfruit) captures the same essence while offering a delightful alternative for those who prefer plant-based meals. Jackfruit, often referred to as "vegetarian meat" due to its meaty texture, absorbs the aromatic spices beautifully, making it a perfect ingredient for this Bihari delicacy.
SOURCE
Introduction to Kathal Champaran
Kathal, or young jackfruit, is a versatile fruit that is commonly used in Indian cuisine. Its fibrous texture and ability to absorb flavors make it an excellent substitute for meat in many dishes. Champaran cuisine is known for its robust use of spices and traditional cooking techniques, where the food is slow-cooked in a sealed pot, allowing the flavors to meld together perfectly. This recipe stays true to that tradition, offering a delicious and aromatic dish that is both hearty and satisfying.
Ingredients
1 kg kathal (young jackfruit), cut into medium-sized cubes
2 large onions, finely sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
3-4 green chilies, slit
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 bay leaf
1-inch cinnamon stick
2-3 cloves
2-3 green cardamoms
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Cooking Method
Preparation of Kathal:
Start by cleaning and cutting the kathal into medium-sized cubes. Boil the kathal pieces in salted water for about 10-15 minutes until they become slightly tender. Drain the water and set the kathal aside.
Marination:
In a large bowl, combine the turmeric powder, red chili powder, coriander powder, cumin powder, salt, and a little mustard oil. Add the boiled kathal pieces to this mixture and marinate for at least 30 minutes, allowing the spices to penetrate the kathal.
Cooking the Kathal Champaran:
Heat mustard oil in a heavy-bottomed pot or pressure cooker. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté until the spices release their aroma. Add the finely sliced onions and sauté until they turn golden brown.
Add the Aromatics:
Stir in the ginger-garlic paste and slit green chilies. Cook for a few minutes until the raw smell of the ginger and garlic disappears. Add the chopped tomatoes and cook until they turn soft and the oil starts to separate from the masala.
Combine and Cook:
Add the marinated kathal to the pot, stirring well to coat the pieces with the masala. Cover the pot and cook on low heat, allowing the kathal to absorb the flavors of the spices. If using a pressure cooker, cook for about 2 whistles. If using a regular pot, cover and cook on low heat for 20-25 minutes, stirring occasionally.
Final Touch:
Once the kathal is cooked through and the oil begins to separate from the gravy, sprinkle the garam masala powder and mix well. Garnish with freshly chopped coriander leaves.
Serving Suggestions
Kathal Champaran is best enjoyed with steamed rice, roti, or paratha. The dish is rich and flavorful, making it an excellent main course for lunch or dinner. Pair it with a simple salad or raita to balance the spices and enhance the meal.
Conclusion
Kathal Champaran is a tribute to the rich culinary traditions of Bihar, offering a vegetarian twist on a classic dish. The slow-cooked jackfruit, infused with aromatic spices, provides a hearty and satisfying meal that is perfect for any occasion. Whether you're familiar with Bihari cuisine or exploring it for the first time, this recipe is sure to impress with its depth of flavor and unique texture. Give it a try, and bring the taste of Champaran to your kitchen!
.jfif)
0 Comments