Kathal Masala Sabji

KATHAL KI SABJI - If you love Kathal (raw Jackfruit) but not sure how to cut/ use it, check out this recipe :) Kathal ka har hal milega yahaan!!

KATHAL MASALA SABJI

Preparation time 20 minutes

Cooking time 30-35 minutes

Serve 2-4

Ingredients

For Cutting

• 2 tbsp Mustard oil,
• 750 gms Jackfruit, peeled, cut into dices,
• Water as required,
• Salt to taste,

For Boiling

• Water as required,
• Salt to taste,
• ½ tsp Turmeric powder,
• 750 gms Jackfruit, peeled, cut into dices,

For Ginger Garlic paste

• 1 ½ inch Ginger, peeled, sliced,
• 9-10 Garlic cloves,
• 4 Green chili, less spicy,
• Salt to taste,

For Frying

• Oil for frying,

For Tempering

• ¼ cup fried Jackfruit Oil,
• 2-3 Bayleaf,
• Prepared Ginger Garlic paste,
• 5 large Onions, slice,
• ¼ cup Curd, beaten,
• 1 ½ tbsp Coriander powder,
• 1 ½ tbsp Byadgi red chili powder,
• Fried Jackfruit,
• ½ cup Water,
• 1 tbsp Garam masala powder,
• Salt to taste,
• ½ tsp Sugar,
• 2-3 tsp Lemon juice,
• 2 tbsp Coriander leaves, chopped,

For Garnish

• 1 tsp Gravy oil,
• Coriander sprig,

Process

For Cutting

1. Firstly, apply a generous amount of mustard oil on the hands, knife and on the chopping board.
2. Cut the jackfruit from the middle into two halves. Remove the inner sticky white core of the jackfruit.
3. Seperate the pod from the skin of the jackfruit and cut them into cubes.
4. Keep the chopped pod cubes immersed in a bowl of water and salt to prevent discoloration. Rinse it well with water before using it for cooking.

For Boiling

1. In a big sauce pot or handi, add water, salt, turmeric powder and give a quick boil.
2. Add jackfruit pod and cook for 10-15 minutes or until half done.
3. Drain the water and keep it aside for further use.

For Ginger Garlic Paste

1. In a mortar pestle, add ginger, garlic, green chili and salt to taste.
2. Make a coarse mixture. Keep aside for further use.

For Frying

1. In a kadai, add oil, once it’s hot, add boiled jackfruit and fry them until light golden brown in color.
2. Keep it aside for further use.

For Tempering

1. In a handi, add oil, once it’s hot, add bay leaf, ginger garlic paste and saute it for 5-10 seconds.
2. Add onion and saute until translucent.
3. Add curd, coriander powder, Byadgi red chili powder and mix it well.
4. Add fried jackfruit,water and give a good stir.
5. Add garam masala, salt to taste, sugar and let it saute for a minute.
6. For finishing, add lemon juice and coriander leaves.
7. Transfer it into a serving dish, garnish it with coriander sprig and serve hot with roti.