Kathal ki Subzi ,Jackfruit Fry
Kathal ki subzi – Stir fried Jackfruit in select Indian spices.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course, Side Dish, Tiffin recipes
Cuisine: Awadhi cuisine, Uttar Pradesh Cuisine
Keyword: Jackfruit curry, Kathal ki sabzi
Servings: 4 people
Author: Anjana Chaturvedi
- 500 gm jackfruit/kathal
- 4 tbsp Yogurt/Curd
- 1 tbsp Ginger/ Adrak
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 1/4 tsp Cloves / Lavang
- 1/2 tsp Garam Masala Powder
- 1.5 tsp Mango Powder / Amchoor Powder
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- To Taste Salt / Namak
- 1/2 cup Cooking Oil
Apply oil on your hands and knife and peel the outer skin of kathal and chop into small pieces (I used 500 gms peeled jackfruit).
Pressure cook the jackfruit pieces and seeds with 2.5 glasses of water , 1/2 t.s turmeric and 1/2 t.s salt.
Drain on a colander and let it cool down, then squeeze gently to remove the extra water.Peel the seeds carefully and chop them into pieces
Heat oil in a pan, add cumin, asafoetida, clove powder and grated ginger.saute for a while.Add turmeric and boiled jackfruit and seeds, and fry for few seconds and then add salt.
Let it cook for 2 minutes on low flame, stir 2-3 times in betweenNow add beaten curd and all the spices.
Mix well and cook on low flame for 5 minutes.
Keep turning the sides in between (Kathal is a very bland vegetable, so you need a little extra of everything – oil, spices and cooking time)
Garnish with fresh coriander and serve.
Serving Suggestions – Serve with Roti, Rice or as a side dish.