Jackfruit Curry | Kathal ki sabzi
Servings Prep Time
4ppl 10min
Cook Time Passive Time
15-20min 20min
Servings Prep Time
4ppl 10min
Cook Time Passive Time
15-20min 20min
Ingredients
For Kathal Marination (Non-fried Method)
Gravy /Curry – Marination Method:
Gravy / Curry : Fried Jackfruit Method
Instructions
STEPS FOR FRIED VARIATION
  1. 1. FRY THE KATHAL 2. PREPARE THE GRAVY [YOGHURT GRAVY] 3. ADD KATHAL AND COOK. KATHAL CURRY.
STEPS FOR MARINATED /NON-FRIED VARIATION
  1. 1. MARINATE THE KATHAL PIECES 2. PREPARE THE GRAVY 3. ADD THE MARINATED PIECES AND COOK. 4. KATHAL CURRY READY.
PREP WITH NONFRIED-MARINATION METHORD
  1. 1. Marination: In a bowl, mix all the spices with dahi. Add lemon juice and mix well. In a deep pan, mix together Kathal pieces and curd mix. Let the curd coat all the pieces well. Add fried onions and mix again. Let this sit for 20 min covered.
  2. How to Make Kathal curry- With marinated pieces: Heat ghee in Kadai, add whole spices ( tej patta, jeera, green cardamom, green chili (optional)
  3. Add the onion paste and cook until brown. Add little water and all spices along ( salt, red chili, dhania powder, Haldi). Cook for 1 min. add ginger paste, garlic paste. Add tomato puree. Cook till oil separates. This will take 5-7 min covered on medium flame.)
  4. Add jaggery, tamarind paste. Mix well. Now add the marinated kathal/ Jackfruit pieces.
  5. Cover and cook until kathal is done/soft/oil separates. The curry is ready. You may remove the whole spices now. (Whole spices coming in the mouth while eating biryani is not pleasant, so remove them now.) Adjust gravy consistency as per preference. Add water if needed.
KATHAL CURRY- WITH FRIED KATHAL
  1. Wash and dry the kathal/jackfruit pieces on a kitchen towel. Fry all the pieces till golden brown.
  2. For Curry: Heat ghee in Kadai, add whole spices ( tej patta, jeera, green cardamom, green chili (optional).
  3. 4. Add the onion paste and cook until brown. Add little water and all spices along ( salt, red chili, dhania powder, Haldi). Add ginger paste, garlic paste. Cook for 1 min. Add tomato puree. Cook till oil separates. This will take 5-7 min covered on medium flame.)Add curd. Mix well and cook for 2-3 minutes. Keep stirring. Add jaggery, tamarind paste. Mix well.
  4. Now add the fried kathal pieces. Mix well.
  5. Add beaten curd and mix well. Add kasoori methi (optional) .Cover and cook until kathal is done/soft/oil separates. The curry is ready.
  6. Garnish with coriander leaves and serve.