When it comes to marinades, people first think of mango, lemon, or chili marinades. However, if you love marinades and are tired of familiar flavors, try making a spicy marinade from badhal, which is called brata kathala. Badhal, known in English as Mankhi jackfruit, is prepared using cardamom, fennel seeds, kalonji, and pure mustard oil. This marinade is so delicious that it can double the flavor of ordinary lentils with bread or paratha.
Badhal belongs to the kathala family. It externally resembles a small kathal but differs in that its surface is velvety rather than prickly. The ripe fruit is eaten directly, while the raw fruit is used to prepare marinades and chutneys. It is rich in vitamins C and A, iron, and antioxidants, and its season is during the hot and rainy time of year.
Ingredients
To prepare, you need 500 grams of raw badhal, cut into small pieces; 2 tablespoons of cardamom (lightly crushed); 1 tablespoon of fennel seeds; 2 tablespoons of yellow or black mustard (lightly crushed); 1 teaspoon of kalonji (nigella seeds); 1 teaspoon of turmeric powder; 1.5 tablespoons of red pepper powder (depending on spiciness); 1/2 teaspoon of asafoetida; 1 cup of mustard oil; 2 tablespoons of amchur powder or vinegar (for tanginess); salt to taste (the marinade salt should be slightly saltier).
Preparation Instructions
First, you need to prepare the badhal: peel it and cut it into desired small pieces. In a pot, boil water, adding a pinch of turmeric and salt, and cook the badhal pieces for 3-4 minutes (they only need to be partially cooked so they do not overcook). After that, remove the cooked pieces from the water and spread them on a cotton cloth in the sun or near a fan for 2-3 hours to completely remove all moisture.
Next, in a pan over low heat, fry the fennel seeds and cardamom for 1 minute to release their aroma. After cooling, grind them in a blender to a light coarse consistency. Then, heat the mustard oil in a pot until it smokes, after which turn off the gas and let the oil warm up slightly. In the warm oil, mix the asafoetida, kalonji, ground cardamom and fennel, mustard powder, turmeric, red pepper, amchur, and salt, mixing thoroughly.
Finally, add the dried badhal pieces to this spicy oil mixture and mix well so that each piece is covered with spices. Let the finished marinade cool completely, then transfer it to a clean and dry glass jar (bornya). Leave the marinade in the sun for 3-4 days, and your spicy badhal marinade will be ready to serve!
