Jackfruit Curry Kathal Subzi Recipes
JACKFRUIT CURRY (KATHAL SUBZI)
Know as the vegetarian's meat, jackfruit or kathal (as its known in India) is a meaty and delicious fruit. This curry is a low-fat version of my mother's original recipe. The dish goes very well with steamed basmati rice or roti.
Provided by Sunaina
Categories World Cuisine Recipes Asian Indian
Time 57m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.
- Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
- Transfer onion and tomato mixture to a food processor; process into a smooth paste.
- Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 33.8 g, Fat 11.4 g, Fiber 7.7 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 685.2 mg, Sugar 10.6 g
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- Fry kathal (jackfruit): Place a heavy kadhai or pan on high heat and add oil. Once the oil is hot but not smoking, carefully tip in kathal (jackfruit) pieces without crowding the pan. Note that if your pan is small, then you might need to fry the kathal in batches. Fry till the kathal turns golden brown all over, turning as needed to fry evenly, 10 to 12 minutes. Remove from oil with a slotted spoon and place on kitchen paper towels to drain excess oil. Reserve oil from the pan. OR if frying the kathal (jackfruit) in oil concerns you, then brush the kathal with just a bit of oil, and air-fry it in an air-fryer till golden all over.
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