Home Made Kathal Recipe With Meaty Texture and Rich, Aromatic Gravy

This delectable dish features tender jackfruit cooked in a fragrant blend of spices, creating a mouthwatering medley of flavors and textures. With its meaty texture and rich, aromatic gravy, Kathal Sabji is a vegetarian delight that will leave you craving for more.

Ingredients:

• 1 kg jackfruit (kathal), peeled and cut into bite-sized pieces
• 1/2 cup refined oil
• 1 teaspoon methi dana (fenugreek seeds)
• 4 small onions, finely chopped or made into a paste with 2-inch ginger and 6 garlic cloves
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust according to your spice preference)
• 4 teaspoons dhaniya (coriander) powder
• 1 cup tomato puree
• Fresh coriander leaves
• Salt to taste
• 1/2 glass water

Tips and Tricks:

1. Preparing the Jackfruit: Make sure the jackfruit is fresh but firm. Remove the outer skin and the core, and cut it into bite-sized pieces. If using canned jackfruit, rinse it well and drain before using.
2. Removing the Sticky Sap: Jackfruit has a sticky sap that can be challenging to remove. Apply some oil on your hands and knife while cutting the jackfruit to prevent the sap from sticking.
3. Soaking Methi Dana: Soak the methi dana (fenugreek seeds) in water for about 15 minutes before using. This will help reduce the bitterness and enhance the flavor.

Now, let's move on to the recipe:

1. Heat the refined oil in a pan or kadai over medium heat.
2. Add the soaked methi dana (fenugreek seeds) to the hot oil and let them splutter for a few seconds.
3. Add the finely onion paste with ginger and garlic to the pan and sauté until it turns golden brown. This will enhance the flavor of the sabji.
4. Reduce the heat to low and add the turmeric powder, red chilli powder, and dhaniya (coriander) powder. Mix well and cook for a minute to let the spices release their aroma.
5. Add the tomato puree to the pan then add salt to taste and cook for a couple of minutes until the oil separates from the masala.
6. Now, add the jackfruit pieces to the pan and mix well with the masala. Make sure all the jackfruit pieces are coated with the masala.
7. Add 1/2 glass of water and mix well.
8. Cover the pan and cook on low heat for about 10-12 minutes, or until the jackfruit becomes tender. Stir occasionally to prevent sticking.
9. Once the jackfruit is cooked, remove the lid and check for seasoning. Adjust the spices if needed.
10. Cook uncovered for another 5 minutes to allow the flavors to blend completely.
11. Remove from heat and transfer to a serving bowl; let's garnish with fresh coriander leaves.

Your Kathal Sabji is now ready to be served!

You may also like Kathal Pickle recipe.