Navratri Notes: A 90-Year-Old Parsi Club Recipe that Turns Kathal into a Surprisingly ‘Meaty’ Vegetarian Dish

Try a serving of Kathal Korma to do away with your meat cravings during Navratri (Credit: Unsplash, Facebook)

Unless you've tried kathal crafted and cooked by well trained hands, it's likely you aren't a big fan. But there's a reason it's the top pick to replace meaty textures in vegetarian renditions of carnivorous classics. This applies to everything, right from desi celebratory spreads like biryanis and kormas, to modernised fusion bites like burger patties and even steak.

The texture of a ripe kathal is fibrous, something that softens while retaining a bite even after it has been cooked down. Dunked in a velveteen gravy and stewed in desi aromatics, the final product tends to be a vegetarian delight that can rival the meatiest of curries on a menu. This Kathal Korma, a recipe find from a Parsi Women's Club cookbook – penned by a Lakshmi Devi Raj back in 1983. Almost a century old, it doesn't fail to refresh palettes even today. Follow the directions below.

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Original source: https://www.timesnownews.com/lifestyle