Jackfruit is a versatile fruit that can be used to make variety dishes like biryani, kabab. Jackfruit has a meaty texture. This raw form of jackfruit is used in savory dishes as a meat substitute. Vegetarian people can use jackfruit as a delicious and meaty-textured alternative in their recipes to create flavorful and satisfying dishes. Jack fruit is commonly used in South Asian and South-East Asian cuisine. Jackfruit has several properties that may help with blood sugar management. Jackfruit also provides a good amount of protein, making it a valuable addition to plant-based diets. Lets learn how to make kathal (Jackfruit) ki sabji recipe.
You can also checkout our: Kathal Biryani, Kabab Pasanda & Kathal ka Kofta.
Ingredients
- Jackfruit (Kathal) – 700 gms
- Potato – 150 gms (chopped)
- Onion – 200 gms
- Tomato – 20 gms
Spices for Kathal & Potato Marination
- Turmeric powder – 1/4th teaspoon
- Red chili powder – 1/2 teaspoon
- Cumin powder – 1/2 teaspoon
- Biryani masala – 1/4th teaspoon
- Garlic + Ginger + Green chili paste – 1 teaspoon
- Gram flour (Besan) – 1 tablespoon
- Salt to taste
- White oil for frying
Spices for curry
- Onion – 50 gms
- Garlic – 20 gms
- Green chilies – 10 gms
- Tomato – 60 gms
- Ginger – 6 gms
Dry spices
- Turmeric powder – 1 teaspoon
- Coriander powder – 1 & 1/2 teaspoons
- Red chili powder – 1 teaspoon
- Salt to taste
Tempering
- Cumin seeds – 1/2 teaspoon
- Bay leaf – 1
- Dry red chili – 1
- Cloves – 2
- Black cardamom – 1
- Green cardamom – 4
- Cinnamon stick – 1/2 inch
- Mustard oil – 2 tablespoons
- Ghee (clarified butter) – 1 tablespoon
Garnish
- Coriander leaves
Instructions
How to cut kathal(Jackfruit)
- Apply a generous amount of oil onto your hands and knife to prevent jackfruit gum. Spread out 2 layer of newspapers on the chopping board.
- Peel off the outer skin of jackfruit (green thorny part), cut the jackfruit into 4 parts and remove the inner sticky white core and cut the jackfruit into medium size pieces and wash the jackfruits.
Spice Paste
- In a mixer grinder ginger-garlic, tomato, onion and green chilies . Make a fine paste. Keep aside for further use.
Frying
- Take a large bowl, add washed jackfruit (kathal), turmeric powder, red chili powder, cumin powder, biryani masala, garlic, ginger & green chili paste, gram flour (Besan) and salt to taste and mix it well. leave it 5 minutes.
- Heat oil in a large pan over medium heat, once it’s hot. Now carefully drop the jackfruit pieces into the pan and cook in medium flame until all sides are light golden brown, with the spatula take them out of the oil and place them in a plate. Repeat the process until all the jackfruits are made.
Process for Curry
- Heat oil & ghee in a pressure cooker, add cumin seeds and dry red chili, cook about 1 second.
- Now add onion and cook until translucent. This stage add whole spices (green-black cardamoms, cloves, cinnamon, bay leaf) and sauté till the onion turn light brown.
- Add dry spices (turmeric & coriander powder), tomato and mix well. After a minute add spice paste (onion, tomato, green chili & ginger-garlic paste) and mix it well.
- Add fried kathal and potato, mix it well and cook on a medium flame for 3 minutes. Add a cup of warm water or as per your requirement and give a good stir. Close the pressure cooker lid and set it to cook on high pressure. cook at medium heat for 4 whistles. Now reduce the flame and cook for 10 minutes. Switch off the gas.
- Let it sit for 10 minutes for the pressure to release completely. Once pressure has released, open the cooker and garnish with chopped coriander.
- Serve with hot steamed rice, roti and plain paratha.
