Ingredients:
- 500 grams raw jackfruit (kathal), peeled and cut into small pieces
- 2 medium-sized onions, chopped
- 2-3 tomatoes, chopped
- 2-3 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon coriander powder (dhania)
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon red chili powder (lal mirch)
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- 1 tablespoon chopped coriander leaves for garnishing
Instructions:
Heat oil in a pan over medium heat. Once the oil is hot, add cumin seeds and let them splutter.
Add chopped onions and green chilies to the pan and sauté until onions turn golden brown.
Add ginger-garlic paste to the pan and sauté for a minute.
Add chopped tomatoes to the pan and cook until the tomatoes are soft and mushy.
Add coriander powder, turmeric powder, red chili powder, and garam masala powder to the pan and mix well.
Add the chopped jackfruit pieces to the pan and mix well. Add salt to taste and stir to combine.
Cover the pan and cook for about 15-20 minutes, stirring occasionally, until the jackfruit is tender.
Once the jackfruit is cooked, remove the cover and let the mixture cook for another 5-10 minutes until the excess moisture evaporates and the sabzi thickens.
Garnish with chopped coriander leaves and serve hot with roti or rice.
Your Kathal ki Sabzi is now ready to serve. Enjoy!
Pro Tips :
Choose the right jackfruit: Choose a young, green jackfruit for this recipe, which is less sweet and more savory than ripe jackfruit.
Preparing the jackfruit: Cut the jackfruit into bite-sized pieces and remove the fibrous core and seeds before cooking. Coat the jackfruit pieces in salted water for 10-15 minutes before cooking to prevent discoloration.
Use fresh ingredients: Use fresh ingredients such as ginger, garlic, and green chili for maximum flavor.
Toast the spices: Toasting whole spices such as cumin, coriander, and fennel seeds before grinding them will intensify their flavor and aroma.
Cook the spices first: Cook the spices in oil on medium heat until fragrant before adding other ingredients. This step will help infuse the flavors into the dish.
Slow cooking: Allow the jackfruit to cook slowly on low heat, covered, until tender. This will help the jackfruit absorb the flavors of the spices and become tender.
Add tomatoes: Adding a small amount of tomato paste or fresh tomatoes will help balance the flavors and acidity of the dish.
Finish with garam masala: Adding a pinch of garam masala at the end of cooking will enhance the flavor of the dish and give it a warm, aromatic finish.
Garnish with fresh herbs: Garnish the finished dish with fresh cilantro or mint for a pop of color and added freshness.