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3.72 from 7 votes

Kathal ki Subzi ,Jackfruit Fry

Kathal ki subzi – Stir fried Jackfruit in select Indian spices. 

Prep Time20 mins
Cook Time30 mins
Total Time50 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.