A hearty Bihari curry where tender raw jackfruit is slow-cooked in mustard oil with robust spices, offering a high-fibre vegetarian alternative.
Experience the Magic of Champaran: A Vegetarian Twist on a Timeless Classic!
Are you a fan of rich, aromatic Indian curries that transport your taste buds to a world of exquisite flavors? Do you love the idea of wholesome, plant-based dishes that don’t compromise on taste or tradition? Then get ready to discover your new favorite meal: Champaran Raw Jackfruit (Handi Kathal)!
Inspired by the legendary Champaran-style cooking from Bihar, India, this dish takes a beloved meat preparation and ingeniously transforms it into a vegetarian masterpiece. And guess what? We’ve got the inside scoop on how to make it, straight from the culinary genius, Chef Varun Inamdar, as featured on Get Curried!
What is Champaran Cooking?
For the uninitiated, Champaran-style cooking is famous for its unique “dum” method, where ingredients are traditionally slow-cooked in a sealed earthen pot (a ‘Handi’) over low heat for hours. This patient process allows all the flavors to meld together perfectly, resulting in an incredibly rich, tender, and deeply aromatic dish. While the original often features mutton, this vegetarian rendition proves that the magic lies in the method and the spices!
Why Raw Jackfruit? The Unsung Hero of Vegetarian Cuisine
Raw jackfruit, or ‘Kathal’ in Hindi, is a phenomenal ingredient often dubbed “vegetarian meat” for a reason! When cooked, its fibrous texture beautifully mimics that of meat, soaking up all the spices and flavors. It’s not just a textural marvel; raw jackfruit is also a nutritional powerhouse, packed with fiber, vitamins, and minerals. It’s seasonal, delicious, and incredibly versatile!
Chef Varun Inamdar’s Secrets to a Perfect Handi Kathal
Chef Varun’s approach, while honoring tradition, also offers clever shortcuts for the modern kitchen. Here’s a peek at the key elements that make his Champaran Raw Jackfruit truly special:
- The Onion Base is King: Prepare to use a generous amount of sliced red onions – roughly 75% of the weight of your jackfruit! These aren’t just filler; they break down to create a sweet, thick, and flavorful gravy.
- Whole Garlic Pods: A signature of Champaran cooking! Don’t skip these. As they slow cook, they become incredibly soft and mellow, offering bursts of garlicky goodness.
- The Power of Mustard Oil: High-quality, cold-pressed (“Kachi Ghani”) mustard oil is non-negotiable. It provides that distinct pungent aroma and depth of flavor essential for authentic Champaran dishes.
- Aromatic Spice Blend: A symphony of red chili powder, turmeric, homemade garam masala, cumin seeds, star anise, cinnamon, and a fresh ginger-garlic-green chili paste. This combination creates layers of warmth and complexity.
- Lightly Frying the Jackfruit: While some traditional recipes mix everything raw, Chef Varun brilliantly suggests lightly frying the raw jackfruit pieces until golden. This step adds a fantastic texture and helps the jackfruit hold its shape better during the long cooking process.
- Pressure Cooker Convenience: Recreating the “dum” effect without the hours of waiting! Chef Varun’s method involves a pressure cooker: three whistles on medium heat, followed by 20 minutes on low. This ensures the jackfruit is perfectly tender and the flavors are deeply infused.
Get Cooking!
Imagine the rich, aromatic scent filling your kitchen as this curry simmers to perfection. The tender jackfruit, the sweet onions, the soft garlic pods – each bite is a journey to the heart of Indian culinary tradition.
This Champaran Raw Jackfruit is more than just a dish; it’s an experience. It’s perfect for a comforting weeknight meal or an impressive spread for guests. Serve it piping hot with fluffy parathas, naan, or a generous portion of steaming basmati rice, and get ready for rave reviews!
