Authentic Maithili Katar ki Sabzi with Warm Litti
A deeply comforting rustic delicacy from the Mithila region featuring tender raw jackfruit simmered in a rich, aromatic onion-tomato gravy. Paired with warm, coal-roasted litti, it offers an unforgettable taste of traditional Bihari countryside cooking.
75min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Lightly oil your hands and cut the raw jackfruit, discarding the central core, then boil the pieces in salted water with a pinch of turmeric for 10 minutes until half-tender; drain and set aside.
2
Heat mustard oil in a heavy-bottomed kadai until smoking point, then shallow fry the boiled jackfruit pieces until golden brown and remove them.
3
In the remaining oil, add cumin seeds, dry red chillies, and bay leaves, letting them sizzle before adding the sliced onions and cooking until translucent.
4
Stir in the ginger-garlic paste and sauté until the raw aroma disappears, followed by the tomato puree and dry spice powders (turmeric, coriander, red chilli powder) and salt.
5
Cook the masala until oil separates from the edges, then add the fried jackfruit and toss well to coat every piece in the rich gravy.
6
Pour in a cup of warm water, cover, and simmer on low heat for 15 minutes until the jackfruit is completely soft and absorbs the flavors, finishing with a sprinkle of garam masala.
7
To prepare the litti, knead a firm dough using whole wheat flour, a pinch of salt, and a little ghee with water, then divide into small balls.
8
Mix roasted sattu with chopped green chillies, ajwain, lemon juice, salt, and a splash of water and mustard oil to make a crumbly stuffing.
9
Stuff the sattu mixture inside the wheat dough balls, seal them tightly, and roast them over hot coals or bake in an oven until the crust is golden and slightly charred.
10
Serve the hot katar ki sabzi piping hot alongside the freshly roasted litti drizzled generously with desi ghee.
Ingredients
500 grams raw jackfruit (katar), peeled and cut into bite-sized pieces
2 large onions, finely sliced
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2 teaspoons mustard oil
1 teaspoon cumin seeds
2 dry red chillies
2 bay leaves
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
Salt to taste
2 cups whole wheat flour (for litti)
1 cup roasted sattu (chana flour)
1 tablespoon ajwain (carom seeds)
2 green chillies, finely chopped
1 lemon, juiced
Ghee for serving
*This AI-generated recipe may contain inaccuracies.