Clean kathal two three times with water. Spread some paper on chopping board. Grease some oil on knife and your palm. Cut the kathal into half from center.
Cut 1” round pieces then cut into half from center each piece.
Cut out the green parts and center hard part from kathal. You can remove the seeds if you want.
Cut into small pieces and clean with water. Boil kathal into pressure cooker along with 4 cups of water and salt at high heat. Once cooker starts to build steam reduce the heat at medium heat and cook for 3-4 whistle. Once it done, let it cool naturally. The kathal should be cooked very well but not over cooked.
Strain water from kathal and keep it aside.
Heat 3 tbsp oil in a kadhai at medium heat. Add boiled kathal and roast it till golden color from all sides. Once its done, keep aside.
Heat 4 tbsp oil in a kadhai at medium heat. Once oil is hot, add bay leaves and punch phoran. Once it is brown in color, add cinnamon stick, and cloves. Stir it for few sec. Add onion, hing ginger-garlic paste and little salt.
Saute the onion till it is golden color. Blend the tomatoes in a blender to make puree. Keep aside.
Add tomato puree, turmeric powder and chili powder. Saute it for 2-3 minutes.
Add coriander-cumin powder, pepper powder and achaari masala and saute it till masala is fried very well ( about 2 minutes).
Add roasted kathal and garam masala. Saute it for 1 minute.
Add 3 cups of water and stir it well. Cover it and cook for 10 minutes.
The curry consistency should not be very thin nor thick. Turn off the heat. Keep it covered for 15 minutes before serving.
Achaari flavor kathal dry is ready to be served. Transfer it into serving bowl.
Serve it hot with poori, roti or rice for lunch or dinner.