Kathal or jackfruit is actually a summer fruit that may look intimidating but tastes delicious when cooked in a north indian style spicy gravy and is rather simple to make. Cooked with a varities of masalas and spices.
Kathal sabji can be best served and enjoyed with hot chapati or paratha and with boiled rice.
- Jackfruit ( kathal) – 500 gram
- Oil for deep frying
- Cumin seeds – 1 tsp
- Chopped onion – 2 medium size
- Chopped tomatoes – 2
- Chopped ginger – 1 tsp
- Chopped garlic – 1 tsp
- Green chilies – 3 to 4
- Cardamom – 3 to 4
- Cloves – 3 to 4
- Cinnamon stick – 1 stick
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1 tsp
- Garam masala – 1/2 tsp
- Salt as per taste
- Dry mango powder – 1 tsp
- Mint leaves or coriander leaves for garnishing.
- Put oil on your palms, knife and chopping board . Keep some oil handy while cutting the jackfruit. It prevents hands from getting sticky.
- Peel the jackfruit and cut in small pieces.
- In a pressure cooker add jacfruit pieces sprinkle some water and cook for about 2 to 3 whistles.
- Take out from the cooker and keep aside.
- Now heat the oil in a pan and fry the jackfruit pieces over high heat, till light brown. Drain and set aside.
- Take a jar add chopped onion, tomatoes, green chillies, ginger, garlic, cinnamon stick, Cardamom, cloves, cumin seeds and grind it into a paste.
- Heat oil in a pan add a grinded paste and saute till the traces of oil are seen on the top.
- Now add turmeric powder, red chilli powder, Coriander powder, garam masala, dry mango powder( amchur), and salt.
- Mix well and saute for about 10 to 15 mins.
- Add jack fruit pieces and mix well.garnish with coriander or mint leaves.
- Transfer to a serving bowl and serve hot.
- If you want you can add a half cup of water. Bring to a boil and serve hot.