Kathal sabzi – Stir fried Jackfruit in select Indian spices.
Kathal sabzi- Jack fruit is called Kathal in Hindi. Being a good source of dietary fiber its a particularly good option for vegetarians. The flesh is starchy and fibrous and the seeds are also edible. Mature fruits have hard seeds similar to Chestnuts, with a hard plastic like cover.
To open or peel the raw seed you have to slit or crack it carefully with a knife or just boil and peel. It tastes like a mix of potato and taro/Colocasia.
Kathal is a exotic vegetable, popular and enjoyed in many regions of India. It is a very good source of dietary fiber so a good option for vegetarians. Ripe Jackfruit/kathal is used as a fruit and the tender young Jackfruit is used to make stir fries, curries, pulao and pickle .
The seeds of Jackfruit are also edible but they have to be peeled carefully as mature seeds have a very thick plastic like coating which have to be removed carefully before adding in the curries or pilaf.
You can also try these delicious sabzi and curries-
Kathal ki Subzi ,Jackfruit Fry
- 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.