Kathal ki Sabji with Khada Masala is a simple yet very flavorful recipe made using whole spices and raw Jackfruit. Here is how to make Kathal ki Sabji Recipe.
Kathal ki Sabji is a delicious sabzi made from raw jackfruit. people have different styles to make it, but I always make it with lots of whole spices and onion, just like my mom.
Raw Kathal is one of my favourite vegetables, but unfortunately, after coming to Bangalore, I was not able to find good quality Kathal here.
Whenever my parents come to visit me, they bring with them a big batch of fried kathal pieces which goes into either a Kathal ki Biryani, Kathal Ke Kebab or this very simple yet very very flavorful Kathal ki Sabji with whole spices.
I luckily got hold of some nice kathal in one of the local vegetable shop recently. So obviously, I had to pick it.
This Kathal recipe is a very simple recipe which uses only whole spices and onions as ingredients but you will be surprised by the burst of flavor that comes with each bite.
I will also share the Kathal Masala Recipe soon, which is raw jackfruit cooked in an onion tomato gravy, which is my second favourite.
Relish this yummy Kathal ki Sabji with a fresh batch of finger-licking Lachha Parathas and enjoy it one bite at a time, here its easy recipe, note it down:
Tips to make best Kathal ki Sabji
This recipe requires a lot of oil. If kathal is not fried properly, it will taste raw. So do not skip on it.
Choose the kathal which have lot’s of fibers. The one which is dense from inside will not taste good.
Fry the onions until nicely browned and on medium low heat. They will brown evenly tis way making the sabji delicious.
Always apply lots of oil on your hands and knife before cutting the kathal. It releases some liquid which is very sticky and very difficult to remove if the hands and utensils are not oiled well.
If kathal is too dense and doesn’t cooked by frying and cooking, then add ½ cup of water and cover and cook until done.
Recipe Card
Kathal ki Sabji Recipe
Ingredients
- 500 g Raw Kathal
- 3 tablespoon Vegetable Oil (Plus for frying)
- 2-3 Black Cardamom (Crushed)
- 2-3 Green Cardamom (Crushed)
- 3-4 Cloves (Crushed)
- 8-10 Black peppercorns (Crushed)
- 1 inch Cinnamon (Crushed)
- 1 Tej pattta
- 5-6 Dry Red Chillies
- 2 cups Onion (Thinly Sliced)
- Salt to taste
- ½ teaspoon Garam Masala Powder
Instructions
- Remove the skin of the Kathal and cut the flesh into small pieces.
- Apply oil on your hands and knives while cutting the Kathal.
- Add a cup of oil in a pan and fry the kathal pieces till sightly browned on medium heat.
- Take out the fried pieces on a plate and keep aside.
- It will take approximately 10-15 minutes to fry the Kathal.
- Heat 3 tablespoon oil in a pan.
- Once the oil is hot, add crushed black cardamom, green cardamom, cloves, black peppercorns, cinnamon, tejpatta and dry red chilies.
- Fry for a few seconds.
- Add onions and fry till pinkish in color.
- Add kathal and salt and cover and cook for 10-15 minutes until kathal is softened.
- If the kathal is too tough, add ½ cup of water and cover and cook until kathal gets softened.
- Keep stirring in between.
- Add garam masala and mix well.
- Garnish with fresh coriander.
- Serve hot with Paratha.
Prafulla Sharan
Nice recipe. Written well and explained nicely.
Keep up the good work.
Thanks for sharing your knowledge with world.
Regards
msnehamathur
Thnx Prafulla
Neelam agrawal
Nice recipe
msnehamathur
Thnx Neelam
Mona
Well explained recipe. Please mention the quantity of kathal for the given ingredients.
Neha Mathur
Thnx. Sure, will do that.
Theertha Suresh
I have never heard of such an item before. But this recepie really make me to try out this. Me too go with the spicy one. Let me try it out and will let you know the feed back
Neha Mathur
Thnx
Santosh
Very testy
Neha Mathur
Thanks
Ruchi
Do you grind the whole masalas to a powder and add or just crush ‘mota mota’? If it is just crushed, doesnt it come into the mouth
Neha Mathur
It is just crushed. It will come in the mouth but tastes good.
Ruchi
I am not sure about crushed with big pieces potentially in the mouth. Can I coarsely grind or put whole khada garam maslaa?
Neha Mathur
Sure, you can.