Apply oil on your hands and knife and peel the outer skin of kathal and chop into small pieces (I used 500 gms peeled jackfruit).
Pressure cook the jackfruit pieces and seeds with 2.5 glasses of water , 1/2 t.s turmeric and 1/2 t.s salt.
Drain on a colander and let it cool down, then squeeze gently to remove the extra water.Peel the seeds carefully and chop them into pieces
Heat oil in a pan, add cumin, asafoetida, clove powder and grated ginger.saute for a while.Add turmeric and boiled jackfruit and seeds, and fry for few seconds and then add salt.
Let it cook for 2 minutes on low flame, stir 2-3 times in betweenNow add beaten curd and all the spices.
Mix well and cook on low flame for 5 minutes.
Keep turning the sides in between (Kathal is a very bland vegetable, so you need a little extra of everything – oil, spices and cooking time)
Garnish with fresh coriander and serve.
Serving Suggestions – Serve with Roti, Rice or as a side dish.