Kothalor Aanja

Kothal (Jackfruit) Aanja (curry)
Kothal is eaten as a fruit when ripe and as vegetable while tender. For this recipe use a kothal which is very tender. 

1 small, around 500 to 7oo gms, very tender Kothal.

Peel and cut Kothal into big pieces.

Make a paste of 2 big Onions + little Ginger + 12pods of Garlic. 

A few Green Whole Chillies.

A few Bay leaves. 
2 Potatoes halved 

1 tsp Chilly powder.

4 tbsp Mustard oil.

Julienne of 1 big Onion 

1tsp Turmeric. Salt to taste. 1tsp Garam masala powder(powdered Cinnamon + Cardamom + Clove). A few whole Cardamoms. 1 tsp each powdered Jeera and Dhania

Cook (blanch) Kothal pieces with little water, adding Salt and Turmeric for 10 mnts. Strain and keep aside.

Heat oil fry kothal till little golden, keep aside (this step is optional).
Heat oil, fry all the ingredients for a while, leaving aside Kothal.

Add Kothal and Potato pieces, fry for some more time till masala is blended well. Now add water, cover, cook and keep stirring in between on a low heat till done. Or can be pressure cooked.
Pour out to a karai and check salt. Let gravy thicken. Kothalor Aanja is ready.

This Assamese Delicacy tastes superb, can be served with rice, roti or loochi (pooris).