Kathal Ki Sabzi is the curry made with Kathal or unripe, young jackfruit. A delicious, flavorful, and lightly spiced recipe. Wherein jackfruits are cooked in an onion, ginger, garlic, and tomato based gravy.
What is Kathal
Kathal is the Hindi name of jackfruit. It is also called as Palakai (Tamil), Inchada (Odia), Echor (Bengali). Jackfruit is an Asian tropical plant originated in India and the largest tree-borne fruit on earth. It is a fruit-cum-vegetable usually available in summer. The raw variant is often considered as vegetarian meat. Because of its shredded and meaty texture. Ripe jackfruit is sweet but the raw one has a savory taste. Other than the thorny outer skin and the core, both the fleshy part and the seeds of this fruit are edible.
The fruit is very rich in dietary fiber, minerals, and vitamins. Also free from cholesterol and saturated fat. Few health benefits include:
- Improves immunity
- Increases red blood cell count
- supporting the
- Regulates blood pressure
- Improves digestion
- Prevents skin problem
- Enhances vision
- Strengthens bone
Jackfruits are in season now. In our backyard in Odisha, we have a few jackfruit trees. I am very fond of jackfruits. Especially the raw one and it is always fun to make curry out of your own garden produce.:)
How to make Kathal Ki Sabzi
To make this Kathal ki sabzi I have used some common Indian spices like onion, ginger, garlic, tomato, and few others. Potato can also be used here. Which I have not. This jackfruit curry is not very thick or thin. The jackfruit I have used here is from our backyard. I have also shared a few pictures from those. Cutting open the jackfruit is a task. Because of its large size, thick thorny outer layer and the white sticky substance inside it.
Few tips to make the cutting process hassle-free and smooth
- Grease generous amount of oil on your hands, knife, and the chopping board before start cutting the jackfruit.
- After cutting into halves immediately soak them in water and chop them further into quarters and again submerged them in water. It will help to get rid of the sticky sap and also protect them to get discolored.
If buying from outside, ask the vegetable vendor to peel and chop the jackfruit for you. They also do it. However tinned jackfruits can also be used in this sabzi. But nothing really beats the taste of the fresh ones.
This Kathal ki sabzi is perfect for lunch and dinner. Serve it as a side to some piping hot rice, chapati or phulka and enjoy the meal!
Few similar recipes you may also like
- Homestyle Kabuli Chana Curry
- Pumpkin Green Peas Curry
- Dhaba Style Aloo Matar Curry
- Dry Aloo Capsicum Recipe
- Arhar Dal Palak
- Dhaba Style Aloo Methi
Let me know your thoughts about this K
athalki sabzi in the comment section. Also, you can connect with me on Instagram, Facebook, Pinterest, and Twitter.
Kathal Ki Sabzi | Kathal Curry | Jackfruit Curry
INGREDIENTS ( 1 CUP = 250 ML )
For boiling the jackfruits
- 250 grams raw jackfruits cut into medium size chunks
- 1/2 tsp turmeric
- 1/2 tsp salt
- water as required
For garam masala powder
- 2 green cardamoms
- 2 cloves
- 2 inches cinnamon
- 2 petals of mace/javitri
- a pinch of nutmeg
For kathal curry
- 4 tbsp oil
- 1/2 tsp sugar
- 1/2 tsp cumin seeds
- 1 bay leaf
- 1 grated onion, large size
- 1/3 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp ginger-garlic paste
- 1 grated tomato, large size
- 1 tsp coriander powder
- 1/2 tsp crushed kasuri methi
- salt to taste
- a pinch of garam masala powder
- 2-3 tbsp finely chopped coriander leaves, for garnishing
Boiling and Frying the jackfruits
- Pressure cook the jackfruit cubes combining with water, salt and turmeric.
- Cook for 1 whistle over a medium flame and let it releases the pressure on its own.
- Once done, discard the water and transfer the cooked jackfruit cubes into a bowl.
- Heat 2 tbsp oil in a pan and fry the cooked jackfruits until golden brown in color and transfer to the bowl.
Making the garam masala powder
- Dry roast the garam masala spices for a minute. Then transfer to a mortar and pastel and make a fine powder.
Making Kathal Ki Sabzi
- Heat remaining oil in the same pan. Add sugar.
- Once sugar starts caramelizing, add bay leaf, cumin seeds, and grated onion. Saute the onion until turns golden brown.
- Once done, add turmeric and red chili powder and stir to mix.
- Add ginger-garlic paste. Saute for 2-3 minutes over medium flame.
- Add grated tomato followed by salt and saute over lower medium flame until oil separates. It will take around 7-8 minutes.
- Add coriander powder, crushed kasuri methi, and dry roasted garam masala powder. Stir to mix.
- Add the fried jackfruits and saute for 2- 3 minutes.
- Add warm water and mix well. Simmer the flame. Cover and cook for 6-7 minutes over a lower medium flame.
- Once done add finely chopped coriander leaves and a pinch of garam masala powder. Mix well and turn off the stove.
- Cover the lid and let it rest for 5 minutes.
- Kathal curry is ready to serve. Serve hot.