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Kathal ki Sabji
Indian cuisine makes extensive use of raw jackfruit in a variety of authentic and traditional dishes. It is a seasonal delicacy and loaded with nutrition be it carbohydrates, vitamins and minerals, fiber and is also a natural laxative.
It's taste is often compared to meat and as such it is prepared in various gravy bases, like coconut, peanuts, onions, tomatoes etc.
The fruit is very sticky to handle and one needs to oil the palms before touching it. Most times the vegetable vendors remove the thick skin and also chop it up while buying to avoid doing it at home. Also, adding the seeds to the vegetable or removing them is a personal preference and can be adjusted accordingly.
The only criteria being the fruit as well as the seeds need to be cooked well for easy digestion and not remain raw in any way. The preferred methods of cooking are boiling, shallow frying or deep frying, depending on the recipe.
- 250 grams Raw Jackfruit (de-skinned and cut into 1 or 2 inch pieces)
- 2 Onions (finely chopped)
- 2 Tomatoes (chopped)
- 1 Green Chilli (chopped)
- 1 teaspoon Ginger-Garlic paste
- 4 Cloves
- 5 Black Peppercorns
- 1 inch Cinnamon Stick (broken roughly)
- 1 tablespoon Fresh Coriander Leaves (chopped finely)
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- Salt as per taste
- Water (as needed to adjust gravy consistency)
- 3 tablespoons Oil
Heat 2 tablespoons oil in a non-stick pan on low heat.
Wash the jackfruit pieces and pat to dry.
Add them to the pan and shallow fry for 7 to 8 minutes. (Alternately, deep fry to get even frying of the pieces).
Let the jackfruit pieces fry till they become soft and color changes to light golden brown.
Remove and keep them aside.
In the same pan add 1 tablespoon oil.
Add the cloves, black peppercorns and the cinnamon stick pieces.
Let them cook for few seconds and then add the chopped onions.
Stir fry till they caramelize to golden brown color.
Add ginger-garlic paste and saute for a minute.
Now, add the tomatoes and green chilli.
Cover the pan with a lid and cook till the mixture leaves oil from the sides.
Give a stir once or twice so that the mixture does not stick and burn.
Season with the salt, red chilli powder, turmeric powder and the garam masala powder.
Add the fried jackfruit pieces and gently mix to coat them with the gravy mixture.
Cover and cook for a couple of minutes before adding 2 to 3 cups of water depending on the gravy consistency preferred.
Simmer till the gravy thickens and the sabji looks ready.
Garnish with the chopped coriander leaves and serve with plain rotis