Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Raw, green jackfruit, called kathal in India, makes a great meat substitute. This jackfruit curry dish is vegan and gluten-free—and yet it is very rich and satisfying. Try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
3 to 4 servings
- 4 to 6 tablespoons oil, for cooking
- 500 grams kathal (jackfruit), chopped
- 2 onions, finely chopped
- 1 tablespoon garlic, grated
- 3 tomatoes, pureed
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- Heat 2 to 3 tablespoons oil in a wok and fry the kathal till it just changes colour. Do not over-fry them or else it will become too soft.
- Remove the oil from the wok. Add 2 to 3 tablespoons fresh oil and heat it on high heat.
- Once the oil is hot, add onions and saute for 5 to 7 minutes till they are light brown.
- Add the grated garlic and saute until it turns medium-brown.
- Add the tomato puree and stir. Add all spices and salt. Stir well.
- Add the fried kathal back to the wok. Reduce heat to low. Mix well and cover with a lid. Let it cook.
- Check every 3 to 4 minutes. Stir and cover again. Continue this process until the kathal is fully cooked.
Kathal ki Sabzi (Raw Jackfruit Curry)
© 2020 Rajan Singh Jolly