Kathal Subzi (Green Jackfruit Curry)

Kathal (jackfruit) has such amazing fibrous texture and nutty taste, even a non-vegetarian would happily settle for this! I just love this curry with steamed rice or even with pooris (deep fried indian bread). Make sure you use only raw/baby jackfruit for this curry and not the ripe one. 

As a kid I remember holi was never complete without this curry and dahi - vada. And in those times most vegetables and fruits used to be seasonal and finding jackfruit around that time of the year used to be a project in itself. But dad would not give up and use all his resources to make this curry possible on Holi. Oh makes me so nostalgic!!

You need: (serves 2)

Kathal/ Green or Raw Jackfruit – 16 Oz can  or sufficient for two 

Onion – 1 medium size 

Tomato – ½ medium (it should be half the quantity of onion)

Ginger – ½ inch piece

Garlic – 3-4 cloves

Bay leaf – 1 

Cumin seeds – ½ tsp

Green cardamom – 2 nos.

Black cardamom – 1 no. 

Coriander powder – 1.5 tsp

Garam masala – 1 tsp

Red chili powder – ½ tsp 

Mustard oil – 3-4 tbsp (used in parts)

1. Blend onion, ginger and garlic into a fine paste. Keep aside.
2. Blend tomatoes into a fine paste. Keep aside. 
3. Traditionally the jackfruit is deep fried to a golden brown color. But I pan fry them on a non-stick pan in 1-2 tablespoon of mustard oil till they are golden brown on all sides and get a little crispy from outside. Using mustard oil for this preparation is recommended. Keep aside. 
4. In a pressure cooker, heat the remaining mustard oil. 
5. Add bay leaf, cumin seeds, green cardamoms, black cardamom. 
6. Once you get the aroma of the spices add the onion, ginger, garlic paste. Immediately add salt. Now fry till they become golden brown. Frying onions well is important in this recipe.
7. Now add the turmeric powder, red chili powder and coriander powder. Fry on a medium high. 
8. Add the tomato blended tomatoes and fry till they become soft.
9. Now add the garam masala and fry well. Once the garam masala is cooked well and the oil starts leaving the soil, add 2-3 tbsp of water and fry till the water dries up completely. 
10. Add the jackfruit and mix the masala well. 
11. Add sufficient water for the consistency you want.
12. Pressure cook on high heat till one whistle. 
13. Immediately switch off as the canned jackfruits are already quite tender. If you are using fresh ackfruit, you may have to wait for 2-3 whistles, depending on your pressure cooker. 
14. Tastes best with steamed rice or poori, paratha! 

*Fresh jackfruit tastes much better. However the ones you get in cans are also pretty good in the absence of fresh ones. Just drain all the liquid and wash thoroughly to remove any salt or preservative. I leave the jackfruit chunks from the can, as is, since they are soft and will break easily when pressure cooked. Even if you want to make smaller chunks, make sure the fleshy part (which makes the central core of the jackfruit) holding all the fibrous portion  stays intact, otherwise the jackfruit will fall apart while cooking.  

**If you are removing skin of jackfruit yourself, make sure you grease your hands and knife well as it  can get very sticky and slimey. 

***Make sure the jackfruit is really raw, else your gravy will be sweetish.