Kathal dry sabzi
Time to cook
50 minutes
Difficulty
Easy
Serves
2
A delicious North Indian dish made with jackfruit (kathal), cooked in a blend of aromatic spices, onions, tomatoes, and herbs, resulting in a savory and flavorful dry curry that is perfect as a vegetarian main course or side dish.
Ingredients
Jackfruit
1.5 cup
Cold Pressed Olive Oil
0.75 tbsp
Cold Pressed Olive Oil
0.75 tbsp
Fenugreek Seeds
0.25 tsp
Coriander Seeds
0.25 tsp
Cumin Seeds
0.5 tsp
Black Pepper
3 peppercorns
Cloves
2 Clove
Cinnamon
0.5 inch
Cardamom
2 Pod
Poppy Seeds
0.25 tsp
Sesame Seeds
0.75 tsp
Dried Red Chili Pepper
3 chilli
Fresh Coconut
0.25 cup
Water
2 tbsp
Cold Pressed Olive Oil
0.75 tbsp
Curry Leaves
3 leaf
Onion Raw
0.25 cup
Ginger Garlic Paste
1 tsp
Tomatoes
2 tbsp
Red Chilli Powder
0.25 tsp
Salt
1 pinch
Water
2 tbsp
Coriander Leaves
0.5 tbsp
Step-by-step instructions to cook
Cooking
Heat oil to deep-fry jackfruit.
Drain the fried jackfruit on an absorbent paper, sprinkle salt over it, and keep aside.
Heat oil in a deep non-stick pan, add the mentioned spices and sauté on a medium flame for 4 minutes.
Cool slightly and blend in a mixer using water till smooth. Keep aside.
To make kathal dry sabzi, heat oil in a deep non-stick pan, add curry leaves, onion, ginger-garlic paste and sauté on a medium flame for 4 minutes.
Add tomatoes, prepared masala, chili powder, water, salt and mix well, cook on medium flame for 5 minutes while stirring occasionally.
Add the fried jackfruit, mix well and cook on a medium flame for 2 minutes while stirring occasionally and garnish with coriander.
Nutrition information
(per serving)
Carbs
16.0
Proteins
1.8
Fats
10.3
Fiber
2.5
154
kcal
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