Mumbai: India’s regional cuisines are filled with hidden treasures, and Champaran Handi Kathal is a prime example of one such gem. Originating from the Champaran region of Bihar, this dish pays homage to the rich culinary traditions of the land. Known for its unique technique of slow-cooking in a sealed handi (clay pot), Champaran Handi Kathal transforms humble raw jackfruit into a rich, bold, and meaty vegetarian delight.
Often called the ‘vegetarian meat’ of Indian cuisine, raw jackfruit or kathal has a fibrous texture that mimics the tenderness of meat, making it ideal for hearty curries. When cooked in mustard oil and infused with whole spices like star anise, cinnamon, and dried red chillies, it soaks in a complexity of flavours that makes every bite memorable.
Champaran Handi Kathal (Raw Jackfruit Curry) Recipe
Ingredients:
3–4 onions, thinly sliced
1–2 tbsp red chilli powder (adjust to taste)
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp cumin seeds
2 star anise
2-inch cinnamon stick
1 tbsp ginger-garlic & green chilli paste
3 dried red chillies
Salt, to taste
¼ cup mustard oil
500 g raw jackfruit, peeled and cut into medium chunks
1 cup water
4 whole garlic cloves
Method:
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Prepare the jackfruit:
Peel and cut the raw jackfruit into medium chunks. Rub some oil on your hands while doing this, as jackfruit can be sticky. Lightly boil the jackfruit chunks for 5–7 minutes until half-cooked. Drain and set aside.Sauté the base:
Heat mustard oil in a heavy-bottomed pot or handi until it starts to smoke. Reduce the heat and add cumin seeds, star anise, cinnamon stick, and dried red chillies. Let the spices release their aroma for a minute.Build the masala:
Add sliced onions and sauté until golden brown. Stir in the ginger-garlic-green chilli paste and cook until the raw smell disappears. Add turmeric powder, red chilli powder, and salt. Mix well to form a thick masala.Combine the jackfruit:
Add the jackfruit chunks and mix thoroughly so each piece is coated with the masala. Add whole garlic cloves for extra aroma and depth. Pour in a cup of water and bring the curry to a gentle simmer.Slow cook:
Cover the pot with a tight-fitting lid or seal with dough to trap the flavours (traditional Champaran style). Let it cook on low heat for 30–40 minutes, stirring occasionally to avoid burning. The curry should be thick, and the jackfruit should be tender and infused with spices.Finishing touch:
Sprinkle garam masala on top before serving. Pair the curry with hot parathas, steamed rice, or litti for a truly Bihari experience.
Champaran Handi Kathal is more than just a curry—it’s a celebration of slow cooking and bold flavours. Each bite brings the essence of rural Bihar into your kitchen, making it a soulful and satisfying meal. The raw jackfruit not only provides a meaty texture but also offers a host of health benefits, especially for digestion.
So, for a special family gathering, why not try your hand at this hearty recipe? After all, the best memories are made not just at the table, but also in the kitchen.
Champaran Handi Kathal, a rustic delicacy from Bihar, transforms raw jackfruit into a bold curry bursting with spices. Cooked in an earthen pot or heavy handi, this slow-cooked recipe brings together traditional flavours and the goodness of seasonal produce. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
