Kathal ki sabji recipe | raw jackfruit curry | kathal sabji | jackfruit sabzi

Kathal or jackfruit is very much native to south-east asian countries. jackfruits are generally used to make sweets, breakfast, snacks recipes but can also be used to prepare curries too. it is particularly used as a meat alternative for its texture and gravy based kathal curry is one such popular gravy sabzi recipe.

Here’s a delicious jackfruit curry recipe! This dish is hearty, flavorful, and perfect with rice or flatbreads.

Ingredients:

• For the curry base:
  • 2 cups raw jackfruit (fresh or canned, cut into chunks)
  • 2 tbsp oil (coconut oil works great)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 2 medium tomatoes, finely chopped or pureed
  • 2 green chilies, slit (adjust to taste)
• Spices:
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp fenugreek seeds (optional)
• Liquid and finishing touches:
  • 1 cup coconut milk (or water for a lighter curry)
  • Salt, to taste
  • Handful of fresh cilantro leaves, chopped
  • Juice of 1/2 lime

Instructions:

1. Prepare the jackfruit:
   If using fresh jackfruit, remove the tough outer skin and core. If using canned jackfruit, drain and rinse well. Parboil the jackfruit chunks in salted water for 5-7 minutes and set aside.
2. Cook the aromatics:
   Heat oil in a large pan over medium heat. Add cumin seeds (and fenugreek seeds, if using) and let them sizzle for 30 seconds. Add the chopped onions and sauté until golden brown.
3. Add garlic, ginger, and chilies:
   Stir in the minced garlic, ginger, and green chilies. Sauté until fragrant (about 1-2 minutes).
4. Create the base:
   Add the chopped tomatoes and cook until the oil starts separating from the mixture. This may take 7-10 minutes. Mash the mixture slightly with the back of your spoon for a smooth consistency.
5. Add spices:
   Mix in turmeric, chili powder, coriander powder, and ground cumin. Stir well for a minute.
6. Cook the jackfruit:
   Add the parboiled jackfruit to the pan. Stir well to coat it in the spices and cook for 5 minutes.
7. Simmer with coconut milk:
   Pour in the coconut milk (or water) and mix. Reduce heat to low, cover, and let the curry simmer for 15-20 minutes. Stir occasionally to avoid sticking.
8. Finish the curry:
   Add garam masala, salt to taste, and a squeeze of lime juice. Simmer for another 2 minutes.
9. Garnish and serve:
   Sprinkle with fresh cilantro and serve hot with steamed rice, naan, or chapati.

Enjoy your flavorful jackfruit curry! 😊 Let me know if you’d like variations or tips.