Kathal Ki Sabji with Poori

Kathal (Jackfruit) is used in Indian cuisine to make pickle or sabzi. Chef Pallavi Nigam Sahay shares a traditional recipe for making Kathal Ki Sabzi. This vegetable cooked in minimal spices and tangy tomato puree tastes amazingly good and when served with hot puri’s makes for a perfect meal.
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Serves

1-2

Cooking Time

15-20 Min

Meal Type

curry

Preparation Time

10-12 Min

Difficulty

Medium

INGREDIENTS

  • clarified butter
  • 1 bowl chopped raw jackfruit
  • 1 tsp cumin seeds
  • 1 tsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp chopped green chilli
  • 1 cup tomato puree
  • salt as per taste
  • oil for frying
  • coriander leaves and fried onions for garnish

PREPARATION

  1. 1

    In a heated pan, add clarified butter, chopped jackfruit and cook it on low flame until it turns golden brown. Add the fried jackfruit in the bowl.
  2. 2

    In the same pan, add clarified butter, cumin seeds, ginger garlic paste, turmeric powder, coriander powder, red chilli powder, green chilli and mix it.
  3. 3

    Add tomato puree and let it cook. Add fried jackfruit, salt as per taste and mix. Add water as required and let it cook for 15 - 20 minutes.
  4. 4

    Heat oil in a pan. Roll out the poori and deep fry it.
  5. 5

    Garnish with chopped coriander leaves and fried onions.
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