Kathal ki Sbji

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.

Ingredients

  • 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.

Directions

  • 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.

Note

  • If you want you can add a half cup of water. Bring to a boil and serve hot.

Published by Shrutika Shrivastava

Hey i'm shrutika .I love to cook.I am a blogger living in jabalpur. This is a blog where I post photos of my exotic and multicusine recipes also some tips and tricks about cooking.

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