Yummy Jackfruit Curry ( Kathal ki sabzi )

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Few memories are to cherish &  few brings tears in your eyes 🙁 I was going through my old albums & I came across few pictures of my college friend Subodh Jain ,my best buddy a very lively ,carefree & vivacious person. He died in a road accident ,and I still can’t believe that he is no more . I can still hear him calling my name ” Chikooooo ” , still remember his voice ,his black jacket & his favorite bike . RIP Subodh ,where ever you are ,you are being missed by everyone of us. I still remember how much he loved Jackfruit Curry ( Kathal ki sabzi ) . I am sure he is in a much better place then us & smiling as I remember him today ,I miss You Subodh 🙂

Now talking about Jackfruit,it’s one of the most loved vegetable in my family .My mum cooks it so well that it feels we are eating chicken 🙂 It’s delectable, mouthwatering, and appetizing. Jackfruit is eaten as a fruit as well.It is known for having a distinct aroma. The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. It  is commonly used in South and Southeast Asian cuisines.

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This curry is simple but delicious and will leave you wanting more. Promise. 🙂 My curry gets its pungent heat from black peppers. It’s a tomato based gravy, where spices like coriander & cumin as the base, letting the flavors simmer and come together in perfect harmony.  It’s fairly thick gravy that is perfect with some plain boiled rice & green chutney.

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Ingredients

  • 500 gm kathal (jackfruit, unripe,cut into small cubes, I used canned )
  • 1 medium onion, chopped
  • 6-7 garlic pods
  • 1 inch ginger
  • 1 1/2 tbsp Coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepper seeds
  • 1 tsp  Turmeric powder
  • 1 1/2 Kashmiri red chilly powder
  • 2 medium tomatoes, chopped
  • oil for shallow frying, mustard or any
  • 1/2 tsp -Garam Masala
  • 1 bay leaves
  • Salt to taste
  • Mustard oil for gravy

Process

  • Mix onions,garlic,ginger,coriander seeds,cumin seeds & pepper & with little water make a smooth paste in blender.
  • Heat 2 tbsp mustard oil in kadai and shallow fry the jackfruit pieces adding little turmeric powder & salt to taste. Fry till u get golden brown colour.
  • Remove from oil & keep aside.
  • In the same pan/skillet or kadai add 3 tbsp mustard oil ,heat the oil nicley & add bay leaves .
  • Now add the onion-ginger-garlic & spices paste & fry for about 6-7 min nicely .
  • Add turmeric powder & kashmiri chilly powder & mix well.
  • To this add either chopped tomatoes (you can even roughly puree the tomatoes ).
  • Fry for another 5-7 minutes, it the masala starts oozing oil.
  • Now add the fried jackfruit and mix well and cook covered for 10 minutes turning in between.
  • Finally, add garam masala and little water ,depending upon how much gravy you want & let it simmer for another 5 min.
  • Finally garnish with lots of cilantro & serve hot with rice or chapatti.

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