Popularly known as “vegetarian’s meat’, this fibrous, starchy and fleshy fruit is one of my favorites. From tender ones to the absolutely ripe ones Jackfruit is used in variety of dishes from sweet to savory. Even the juice of ripe jackfruit is dried and used to make dishes like fansache sandane. It is even pickled and the kathal ka achar is one of the best things on earth. I had kathal ki biryani at a friend’s place and it tasted just like the mutton biryani though the hardcore non vegetarian would never call it a biryani for Biryani means rice and Meat. 🙂 Nothing can substitute it. Kathal is one of the many things especially cooked on Holi in UP.
Although in my house only tender baby kathal or slightly more matured one was used for vegetable or kababs I learned to cook the more mature fibrous one from my MIL. It was cooked mostly like meat. The recipe used all the spices used to cook meat. It was cooked on slow fire and given dum. ( the dum pic got deleted accidentally but I will upload it later)
I did variations whenever possible to make the best use of the meaty fruit. Achari kathal being one of them which is cooked exactly like murg achari.
I neither use very tender baby jackfruit nor the very fibrous mature one for this subzi. The jackfruit seeds, that look like chestnuts, should not be very tough to chew. I never liked their plastic like covering.
Note – Get the jackfruit peeled and cut by the vegetable vendor or apply some oil and use a sharp knife to cut. It secretes a sticky resin and things can get very messy if not done properly.
Green unripe kathal/jakfruit – 1/2 kg
Onion – 2 large
Potatoes – 2 medium size ( optional)
Tomatoes – 5-6 medium size
Ginger – 1 inch ( grated)
Garlic – 7-8 cloves ( grated)
Green chilies – 2-3 ( slit)
Red chili powder – 1/2 teaspoon
Coriander Powder – 2 tablespoon
Turmeric / Haldi Powder – 1/2 teaspoon
Home made Garam Masala – 1/4 teaspoon
Amchur/ mango powder – 1/4 teaspoon
Asafoetida – 2 pinches
Cumin Seeds – 1/2 teaspoon
Salt – to taste
Mustard Oil for frying
Water – 1 cup
Chopped green coriander leaves – for garnish
- Peel and cut the kathal into 1 1/2 – 2 inch pieces. Make a cut in the seeds if there are large ones or they will burst while frying or slice them if they are not too stubborn). (Be careful with that) Wash and keep aside.
- Peel and cut potatoes ( if using) and place them in water.
- Heat Mustard oil in a kadhai and bring it to smoking point, Keep the flame to medium now. ( Mustard oil gives the subzi a unique taste but you may use some other also)
- Deep fry the kathal pieces in small batches till they are golden brown but not darker than that. Fry the potatoes too.
- Drain the fried jackfruit and potatoes on to a kitchen towel or paper to remove excess oil.
- Chop the onions fine.
- Grate the tomatoes into a puree.
- Remove excess oil fro mthe kadhayi and keep about two tablespoon for making the masala for the sabzi.
- Add cumin seeds and when they splutter add hing/asafoetida.
- Add chopped onions and green chili.
- Fry till golden brown. ( Add a little salt to help in browning)
- Add ginger and garlic and fry them along with the onions.
- Add red chili and a little water to give that rich brown color to the masala.
- Let the mixture cook for a minute and then add the grounded masalas and the remaining salt.
- stir properly and fry till the oil separates. Keep flame low.
- Move the onion mix to a side of kadhayi and add tomato puree.
- Stir everything well and let it cook under cover for sometime. ( 5-10 min)
- Open the lid and add some of the chopped green coriander leaves. This gives the masala a very nice flavor.
- keep stirring the masala till the water from tomatoes dries out and the masala starts to leave oil. It will become smooth in texture by now.
- Add kathal and potato pieces to the masala and mix well so that the masala gets incorporated in each piece. Add a little water to help in the process.
- cook it on medium high flame , stirring continuously so the vegetable pieces soak up all the fragrant masala.
- Add more water to make a thick gravy and cover to cook on slow flame.
- Keep checking for the pieces to become tender.
- The time depends on the quality of kathal. ( Took 45 mins)
- Once the pieces have become tender check for the salt and spices. Add more if required.
- The kathal masala can be a thick moist vegetable coated with the masala but dry or you can add some water to make it into a curry. Keep it as thick or thin as you wish.
- If you want to dum the vegetable then cover with lid and seal the lid with wheat flour dough so that the steam doesn’t escape.
- Let it cook for 10-15 minutes on very low heat then turn off the heat and carefully remove the seal.
- Spoon the aromatic punjabi kathal masala vegetable in a serving dish and garnish with the remaining green coriander leaves.
- Eat with layered paratha, phulka or rice.
- Serve some cooling raita, pickled carrots and sliced onions.
Tip – If you do not wish to fry the kathal and potatoes you can make this recipe with steamed or raw pieces also.
This is a slow cook recipe and a labor of love. Follow the steps and you will have a sumptuous vegetable.
My garam masala has nutmeg, cinnamon, bayleaf, javitri, big black cardamom, green cardamom, dry ginger, cumin, coriander etc. so I do not add khada masala or whole spices.
Some people add two three tablespoons of thick curd in the masala instead of amchur/mango powder. I make dahiwala kathal as a separate dish.
Enjoy this delicious meaty vegetable while the fruit is still in season.