Jackfruit, or Kathal, is a tropical fruit that is harvested in abundance in India. A mature tree gives hundreds of fruits during the year. The tender fruit is used to cook delicious curries, whereas the matured fruit, being sweet, is eaten raw. The outer skin of Jackfruit is hard and rough, but the flesh is comparatively soft and flaky. As the skin is hard, vegetable vendors make it convenient by removing it before selling in the market
A variety of delicious curries are cooked with Jackfruit. Kathal Sukha Masala, Kathal Curry, Kathal Biryani, and Kathal ke Kofte are a few dishes that are very popularly cooked and eaten in different regions of India.
The preparation is typically divided into two steps. The chunks are either deep-fried or boiled as a first step before making the curry. When the first step is completed, a masala of onions and tomatoes is prepared. Deep-fried chunks are cooked again with this masala to complete the process. Several whole and powdered spices enhance the flavor of sabzi. The taste of cooked Jackfruit is meaty and earthy, which is why it is also known as vegetarians’ meat
Prep Time – 10 minutes
Cook Time – 30 minutes
Course – Main
Cuisine – Indian (North India, Delhi, Punjab, etc.),
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Kathal/Jackfruit Cubes – 250 g
• Onions – 2 large
• Tomatoes – 2 large
• Ginger – 1-inch piece
• Garlic cloves – 4-5 nos.
• Green chilies – 1-2 nos.
• Oil for Deep-Frying – Sufficient
• Oil for sabzi – 2 tbsp
• Salt – 2 tsp /to taste
• Coriander/Dhania Powder – 2 tsp
• Red chilly powder – 1 tsp
• Haldi/Turmeric powder – 1 tsp
• Garam masala – 1/2 tsp
● STEP-BY STEP TO COOK KATHAL MASALA
1 – Cut Jackfruit cubes into small chunks and seperate the seeds. Now heat oil for deep-frying the kathal pieces and seeds. Seeds taste very good in the sabzi.
2 – Deep-fry kathal chunks until they get a golden brown colour
3 – When all the chunks are fried, take them out of oil and prepare for the onion-tomato masala
4 – In another kadahi, add cumin/jeera and allow them to crackle
5 – Now roast onions, ginger-chilly-garlic until they become translucent
6 – Add salt and all the powdered spices written under ‘INGREDIENTS.’
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7 – Next, add grated tomatoes and roast them well with onions until the oil comes to the surface. It takes 5 minutes at medium-high flame to roast nicely
8 – Now add fried Jackfruit chunks and combine well with the masala. Bhunow (roast)the Jackfruit nicely
9 – Add half a cup of warm water and allow the sabzi to boil at low flame
10 – Cover the pan with a lid and allow the sabzi to boil for a few minutes or until all the water is absorbed and the jackfruit becomes soft and tender
11 – The Jackfruit masala is now cooked to perfection. Serve the tasty sabzi with roti, jeera rice, or lachha paratha
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