Raw Jackfruit Ki Sabji Recipe
Kathal Ki Sabzi is an Indian-style spicy stir fry of unripe jackfruit. This Punjabi-style kathal sabzi is a gluten-free, vegan, and one-pot recipe. Serve it with dal fry, raita, and piping hot chapati for a wholesome lunch.
From my first introduction to date, I have always enjoyed eating kathal ki sabzi. It is the meaty, fibrous texture, and the delicious taste that always attracted me to this humble fruit. Today, jackfruit is widely popular as vegan or mock meat.
In India and South East Asia, jackfruit is used for ages to prepare a variety of dishes. From sabzi, pickle to biryani, jackfruit is used in many regional Indian recipes.
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The color of the unripe jackfruit should be milky white and not pale yellow. The ripe and sweet jackfruit with hard seeds should not be used for making sabzi.
The best season to get unripe tender jackfruit is from May – July or before the monsoon/rainy season. In some parts of India, unripe jackfruit is available during the winter season as well.
Firstly, don’t get intimidated by the complex structure of the fruit. Once you get the technique to clean the jackfruit right, nothing can stop you from making delicious jackfruit recipes every day.
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Nowadays, many supermarkets sell cleaned, ready to use pieces of jackfruit sealed in a plastic bag. When I am in no mood to put an extra effort, I buy one of those packets from the supermarket or request my vegetable vendor to clean a small portion of jackfruit for me.
Or you can use the frozen jackfruit as well to make this sabzi. Thaw it as per packet instructions and then follow the recipe steps.
The unripe jackfruit pieces should be stored in the fridge (not freezer) in a ziplock bag and consumed in a day or two. Because after a day or two it starts ripening and not in the best stage to make sabzi or curry.
Kathal Ki Sabji Recipe
You can also wrap up the pieces and keep them in the freezer for up to one month. But the flavor is best enjoyed when eaten as fresh as possible.
Fry Jackfruit: Start with frying the cleaned, chopped jackfruit in mustard oil till it turns pale brown in color. Transfer to a metal colander. Set aside. Frying gives jackfruit a delicious texture and reduces cooking time.
Next, add the ginger and garlic paste, chopped tomato, spices, and salt. Fry the masala till oil separates. This usually takes 5 – 10 minutes over low heat.
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Add the shallow-fried jackfruit in the kadhai, stir to combine so that jackfruit pieces are evenly coated with the spice mix. Cover with a lid and let the sabzi cook over low heat for 15 – 20 minutes, stirring occasionally in between.
During this time the jackfruit pieces absorb the flavor of the spices. Check for doneness and turn off the heat. Serve Kathal Ki Sabzi hot, garnished with coriander leaves.
In a Punjabi household, Kathal Ki Sabzi is mainly served with chapati or phulka. Since it is a dry dish, we accompany it with these Indian dishes:
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Kathal (Jackfruit) Ki Sabzi is a succulent dry preparation of unripe jackfruit cooked with spices. Learn how to make Punjabi style kathal ki sabzi.
Calories: 1118 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 110 g | Saturated Fat: 13 g | Sodium: 100 mg | Potassium: 754 mg | Fiber: 4 g | Sugar: 27 g | Vitamin A: 356 IU | Vitamin C: 26 mg | Calcium: 61 mg | Iron: 1 mg
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