Skip to main content

Panasakatha Tarkari (Kathal / jackfruit curry)

Unripe jackfruit is widely known as panasa katha in Odisha. It has a mild flavor and distinctive meat-like texture and is compared to poultry. It is used in curry dishes with spices, in Bihar, Jharkhand, Sri Lankan, Andhran, eastern Indian (Bengali) and (Odisha) and Keralan cuisines.
The skin of unripe jackfruit must be peeled first, then the remaining whole jackfruit can be chopped into edible portions and cooked before serving.


  1. Raw Jackfruit : 1 medium size (Peel of the outer layer of the raw jackfruit and cut into small pieces)
  2. Potato : 2  medium size cut into quarters
  3. Onion : 1 medium finely chopped
  4. Ginger Garlic Paste: 2 tbsp
  5. Tomato: 1 medium finely chopped
  6. Oil : 2 tbsp
  7. Turmeric Powder: 1tbsp
  8. Chilli Powder: 2 tbsp
  9. Cumin Powder: 1 tbsp
  10. Coriander Powder: 2 tbsp
  11. Cinnamon: 1/2 inch
  12. Cardamom : 2
  13. bay leaf: 2
  14. Salt to taste

Par boil the pieces of jackfruit with salt and some turmeric powder .
Heat oil in a frying pan fry the boiled pieces of potato till slightly golden.

Remove the potatoes and to the oil add the whole cardamom, cinnamon and bay leaf.
As the whole spices stop spluttering add the finely chopped onions with a pinch of salt and cooked till translucent .
Add red chili powder and cook for 2 mins till the raw smell is gone.
Add the ginger garlic paste and cook for 2-4 mins or till the raw smell is gone.
Add the chopped tomato, cumin powder, coriander powder, turmeric and salt to taste. Mix well and cover and cook till the tomatoes are mushy.
Remove the lid and continue frying the masala till oil oozes out. keep string in-between so that the masala does not burn.
Once the masala is done add the fried potatoes mix well and let the potatoes cook in the masala for 3-4 mins.
Add the jackfruit mix well and add a cup of hot water and bring the gravy to a boil.
Reduce the heat to medium and let the gravy seamer ravy with the lid on till the potatoes are cooked through.
Remove the lid continue cooking on medium flame till the desire constancy is achieved.
Turn of the lid and let the gravy cool down a little
In a motar and pastel make a fien powder of the cinnamon and cardamon and sprinkle on the gravy, this gives the curry a beautiful aroma and taste.

Serve with steamed rice or if you thicken the gravy enough, serve with naan or rooti and enjoy.
Till then 
Happy Blogging


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…