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You are here: Home / Sabzi and Curries / Kathal Sabzi Recipe | How To make Kathal ki Sabzi | Jackfruit Fry +Video

Kathal Sabzi Recipe | How To make Kathal ki Sabzi | Jackfruit Fry +Video

2012-06-26 by Anjana Chaturvedi

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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.

Jackfruit secretes a sticky resin from it, which does not wash off easily and may sometimes also cause itching – so you have to wear gloves or have thoroughly greased hands and knives, while chopping it.

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 ke beej ki sabzi.
  • Bharwa Karela
  • Bhindi ka Raita
  • Tangy green chili pickle
  • kathal biryani pulao
  • Baigan ka chokha

kathal sabzi

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Print Recipe
3.72 from 7 votes

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

Ingredients



  • 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

Instructions

  • 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.

Filed Under: Dry Curry/Stir fry /side dish, Sabzi and Curries, Summer special, Uttar Pradesh Cuisine Tagged With: fanas, fanas bhaji, Indian Curries, Indian food, Indian recipes, Jackfruit, jackfruit curry, Jain food, kathal, kathal ki sabji, no onion and garlic recipe, sabzi, sattvik, Subzis and curries, Uttar Pradesh Cuisine, vegan recipe, vegetarian

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Comments

  1. anjanaskc says

    2014-02-19 at

    @Kalyani-Raw jack fruit should be used to make this subzi.

  2. Kalyani says

    2014-02-19 at

    Can ripe fruit be used ? Or raw ??

    • Neetu says

      2016-03-21 at

      Only raw.. Ripen fruit is sweet and is eaten as fruit.

      • anjanaskc says

        2016-03-21 at

        Neetu You are right,the ripe fruit is sweet and is eaten as fruit but in North India raw jackfruit is used to make stirfry and curries

  3. Maayeka says

    2013-11-14 at

    @Anonymous-first pressure cook for 2 whistles on medium heat,then check ,cook for 1 more whistles if required,as it depends on the quality and size of jack fruit pieces,you cam also boil it in a pan till done.

  4. Anonymous says

    2013-11-14 at

    How many whistles do we cook the jackfruit for? Thanks

  5. Roshni says

    2012-06-27 at

    too good.. mouth watering here

  6. Avika J Chawla says

    2012-06-26 at

    Its my favorite, urs looks so tempting , we don't find it here in US..:(…m drooling ..
    http://varietyisthespiceofyourlife.blogspot.com/

  7. Mira says

    2012-06-26 at

    Mouthwatering recipe. The pictures have come out well.

    You have got an aromatic blog. The Blog Name is so homely & has warmth in it. Best wishes.

    Mira’s Talent Gallery

    🙂 Mira

  8. Vimitha Anand says

    2012-06-26 at

    Tasty sabzi for chapathis

  9. Anisha Ranjit says

    2012-06-26 at

    I love jackfruit subzi… actually makes me nostalgoc coz the first time I made this subzi my dad and I cooked together coz my mom was not there and it was so delicious…

  10. Sadaf Afshan says

    2012-06-26 at

    I have heard of kathal sabzi being delicious but never tried it. Yours looks delicious.

  11. Mélange says

    2012-06-26 at

    This is really really new to me.Thanks.I too prepare many with jackfruit in kerala ways..This looks terrifically yummy.

  12. ANU says

    2012-06-26 at

    wow this looks awesome and yummy! very inviting!
    "SYF&HWS – Cook With SPICES" Series
    "SYF-HWS" – FENNEL SEEDS (June 5th to July 5th)
    "ONLY MANGO" (June 1st to June 30st)
    "Dish It Out" – BLACK BEANS and BELL PEPPER (June 1st to June 30st)
    "Cooking with Whole Foods" – BROWN RICE (June 10th to Aug 10th)

  13. Spice up the Curry says

    2012-06-26 at

    looks very delicious. awesome recipe

  14. Meg's Delicious Adventures says

    2012-06-26 at

    looks very flavorful…new recipe for me.

    – Meg's Delicious Adventures

  15. Priya says

    2012-06-26 at

    Highly inviting and super flavourful fry.

  16. PT says

    2012-06-26 at

    its my fav sabji.. i love it.. thanks for sharing it 🙂

  17. Kaveri Venkatesh says

    2012-06-26 at

    Very flavorful and delicious curry

  18. Ez Cookbook says

    2012-06-26 at

    very nice recipe with jackfruit….

  19. Shanthi says

    2012-06-26 at

    Nice and tasty subzi . well prepared

  20. Gayathri NG says

    2012-06-26 at

    Looks so spicy n yummy curry…

  21. faseela says

    2012-06-26 at

    wow…superb….the clicks of jack fruit….OMG drooling…….yummy curry….

  22. Jay says

    2012-06-26 at

    I will be trying this one…looks delicious..;)
    Tasty Appetite

  23. Anu says

    2012-06-26 at

    Looks yummy..i never know that we can do curry with jackfruit..have to try this once..

  24. Hema says

    2012-06-26 at

    Looks superb, should try this sometime..

  25. Vishakha says

    2012-06-26 at

    Love kathal ki sabzi. My grandma used to make it a lot.

  26. Deeksha says

    2012-06-26 at

    looks yummy. love the way you have prepared.

  27. meena says

    2012-06-26 at

    one of my maharashtrian neighbour had made one kathal ka sabzi, i didnt like it much then also but got one at one time and u r right its sticky and i had itching all over my hand for a long time. after that i never used it as no one likes jackfruit in my home. ur dish looks good but i really dont like kathal at all,

3.72 from 7 votes (7 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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