If you are an adventurous food lover looking to explore new flavors, kathal ki sabzi/ jackfruit curry is here to introduce you to a new world of culinary delights.
Prep Time: 20 mins Cook Time: 30-35 mins Servings: 2-4 Difficulty: Moderate
P Mark Kachi Ghani Mustard oil: 5 tbsp
Jackfruit/ Kathal: 750 gms (peeled and cut into dices)
Salt: According to taste
Turmeric powder: ½ tsp
Ginger: 1 ½ inches (peeled and sliced)
Garlic cloves: 9-10
Green chilies: 4
Bay leaf: 2-3
Prepared Ginger Garlic paste
Large Onions: 5 (sliced)
Beaten curd: ¼ cup
Coriander powder: 1 ½ tbsp
Red chili powder: 1 ½ tbsp
Garam masala powder: 1 tbsp
Sugar: ½ tsp
Lemon juice: 2-3 tsp
Coriander leaves: 2 tbsp (chopped)
Start by applying a generous amount of mustard oil on your hands, knife, and chopping board. This is to protect you from the sticky part of the Jackfruit.
Cut the jackfruit from the middle into two halves and remove the inner sticky white core. Remove the skin of the jackfruit and slice it into cubes.
Immerse the chopped jackfruit cubes in a bowl of water and salt to prevent discoloration. Rinse well before using.
In a mortar and pestle, grind ginger, garlic, green chili, and salt to make a coarse mixture and keep it ready.
In a large sauce pot/ handi, add water (as required), salt (according to taste), and turmeric powder and bring it to a quick boil. Add the jackfruit cubes and cook for 10-15 minutes.
Once the jackfruit is boiled, drain the water and dry the boiled jackfruit.
In a frying pan/ kadhai, heat P Mark Kachi Ghani mustard oil and add the boiled jackfruit cubes for frying. Once they turn, golden brown, take them out and set them aside.
Take another frying pan/ kadhai and add ¼ cup of the oil in which you had fried the jackfruit and add bay leaf and ginger garlic paste. Sauté for 5-10 seconds.
Add onion and sauté until the onion is pink.
Add curd, coriander powder, and red chili powder. Mix well.
Add the fried jackfruit cubes and ½ cup water for tempering. Keep stirring to ensure that everything is mixed well together.
Add garam masala, salt, and sugar and sauté it for a minute.
Turn off the gas and squeeze the lemon juice. Add chopped coriander leaves for extra flavor.
Transfer the sabzi to a serving dish and serve hot with roti.
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