Jackfruit Dry Veg or Kathal Ki Sookhi Sabzi is a North Indian style stir fry of unripe jackfruit cooked with onion, tomato, and spices. It is usually cooked in mustard oil which gives this dish a unique taste.
Properly prepared Kathal Ki Sabzi (Jackfruit Dry Veg) is a dish that is deliciously different both in looks and taste/texture. The dish has a fibrous texture and delicious taste to it, hence it can be labeled as mock meat also.
Being a good source of dietary fiber its a particularly good option for vegetarians. The flesh is starchy and fibrous and the seeds are also edible. Jackfruit secretes a sticky resin from it, which does not wash off easily and may sometimes also cause itching – so you have to wear gloves or have thoroughly greased hands and knives while chopping it.
Now a day’s peeled sliced raw jackfruit is also available in the market, you just need to wash, make slices of your choice and proceed for cooking it.
If you won’t get this processed jackfruit here are few Tips to cut jackfruit at home:
- Always grease your hands and knife with a generous quantity of mustard oil while skinning and cutting this fruit or Use gloves or plastic bag to cover your hands before cutting jackfruit.
- Take a lemon slice and apply it on a knife while cutting jackfruit this avoids milk of jackfruit to stick on the knife. This will also prevent jackfruit from browning.
Next time you spot a Jackfruit in the market, bring it home and try this spicy dry veg. This Kathal ki Sookhi Sabji or jackfruit dry veg takes a little bit of time to prepare but it is completely worth the effort because your family will definitely love it.
You can have this dish as a side dish to a meal or can even have it on its own with roti or paratha.
You may also try other similar recipes as:
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Jackfruit Dry Veg
Step1: To begin making the Jackfruit Dry Veg, let us first cut the raw jackfruit. Before cutting the jackfruit, grease your hands and the knife with the mustard/vegetable oil. Then cut the jackfruit in half, discard the green skin and start cutting 1-inch pieces.
Step2: Heat 2-3 tablespoon mustard oil in a pressure cooker or kadhai over medium flame.
Step3: Once the oil starts fuming, add chopped jackfruit.
Step4: Shallow fry the jackfruit pieces till light brown in color. Keep stirring. It will take around 5-6 minutes on medium flame.
Step5: Once done transfer it to a plate. Set aside.
Step6: Heat the same pressure cooker or pan on medium flame. If required add 1-2 tablespoon of mustard oil. Once the oil is hot enough add 1 teaspoon cumin seed, 3-4 black peppercorn, 2-3 clove, 1/2 inch cinnamon stick, 1-2 black cardamom, 1-2 green cardamom, 2 bay leaf. Wait till seeds start crackling on low-medium flame.
Step7: Add finely chopped or crushed ginger-garlic. Saute for 30 seconds. (I prefer to add both freshly crushed ginger-garlic along with some store-bought ginger-garlic paste to enhance the flavor.)
Step8: Add sliced onion and saute over medium heat till onion turn light brown in color. It will take around 4-5 minutes.
Step9: Once the onions turn light brown add 1 tablespoon ginger-garlic paste along with green chili. Saute it for 1-2 minutes.
Step10: Reduce the flame to low and add 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, and salt as per taste. Keep stirring and saute for 2 minutes on low-medium flame.
Step11: Now add fried jackfruit. Mix well with the masala and Keep stirring.
Step12: Cook for 2-3 minutes on medium flame.
Step13: Now add around 1/2 cup of water. (You can increase the amount of water depending upon the thickness you want. Here since we are making dry veg so add a small amount of water)
Step14: Add chopped tomatoes and mix well.
Step15: Cover the pressure cooker and let it cook for 1-2 whistles or until the jackfruit is soft. Alternatively, you may cook it on the pan, just cover the pan and let it boil on a medium flame for 8-10 minutes or until the jackfruit is completely cooked. Remember to add more water if you are cooking it open in pan/kadhai.
Step16: Once jackfruit pieces are well cooked and soft add 1/2 teaspoon amchoor powder along with 1 teaspoon mutton masala powder. Instead of meat masala you may also add garam masala. But I will highly recommend adding meat masala. It will give a very good flavor to the curry and it will taste like meat/mutton curry. Mix well and cook for 1 minute.
Step17: Turn off the flame and garnish with fresh coriander leaves. Check the salt and adjust accordingly.
Step18: Jackfruit Dry Veg or Kathal Ki Sookhi Sabzi is ready. Transfer to a serving bowl and serve hot along with roti or rice.
- Adjust the chili and spices as required.
- The exact cooking time can vary depending on factors like you are cooking in an open pot or pressure cooker, the tenderness of the jackfruit, and your personal preference of how much bite you want in the finished dish.
- The raw, unripe jackfruit with tender seeds is best for cooking. The color of the unripe jackfruit should be milky white and not pale yellow.
- The unripe jackfruit pieces should be stored in the fridge (not freezer) in a ziplock bag and consumed in a day or two. After a day or two, it starts ripening and not in the best stage to make sabzi or curry.
- This recipe requires extra oil as compared to the regular curry. Also Using Mustard Oil for making this curry is highly recommended.