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Kathal ki Sabji (Jackfruit Curry)


Kathal (Jackfruit) – 200 g
Onion- one big, finely chopped
Green chilies- 3-4 , finely chopped
Ginger paste- 2 tbsps
Garlic paste – 2 tbsps
Black cardamom – 1-2, small
Bay leaves (Tejpatta) – 1, big in size
Garam masala-¼ tsp
Coriander powder- 2 tsps
Turmeric powder(Haldi) – ¼ tsp
Red chili powder to taste
Asafoetida (Heeng)- a pinch
Coriander leaves , finely chopped
Salt to taste
Cooking oil


  • Remove the skin of jack fruit completely with help of sharp knife.
  • Cut jack fruit into small pieces. Make sure that you grease your hand with mustard oil while cutting jack fruit.
  • Heat oil in a pressure cooker.
  • Add zeera and heeng.
  • When zeera becomes brown, fry jack fruit pieces till they become brown. Keep fried jack fruits aside.
  • Fry bay leaves and black cardamom.
  • Saute chopped onions.
  • Add ginger- garlic paste and fry till  brown.
  • Add coriander powder, turmeric powder, red chili powder and salt. Stir for few minutes.
  • Add fried jack fruits and mix it well in the masala.
  • Add water for gravy and pressure cook the vegetable for 3-4 whistles.
  • Garnish with chopped fresh coriander leaves and serve hot with chapatti or paratha or steamed rice.


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