Kathal ki sabji jackfruit ki sabji

Name: Kathal ki sabji jackfruit ki sabji
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 cup coriander leaves; 2 tablespoon mint leaves; 1 inch ginger; 6-7 medium garlic Cloves or 1 teaspoon chopped garlic; 1-2 green chillies chopped; 2-3 tablespoon water for grinding; 2 tablespoon oil; 1 teaspoon shahi Jeera or cumin seeds; 1 inch cinnamcinnamon stick; 4 Cloves; 1 tejpatta/ bay leaf; 3 green cardamom; 1 star anise; 4-5 black peppers; 1 medium onion finely chopped or 1/2 cup finely chopped onion; 2 medium tomato chopped; 1/4 tsp turmeric powder; 1/4 tsp garam masala powder; 1/2 tsp Kashmiri red chilli powder; 1 tsp coriander powder; 1/4 cup curd (beaten); 3 cups chopped kathal (unripe raw jackfruit); 1/2 cup water; to taste Salt; 1/2 teaspoon kasuri methi (dry Fenugreek leaves, crushed; 2 tablespoon chopped coriander leaves

Jyoti Prakash Assudani @cook_24726422

#Rainbowchallenge
#Colouroftheweekorange
#orang

Simple and easy to make is this kathal (jackfruit) ki sabji made in a pressure cooker. This is a north India style kathal ki sabji (jackfruit) yummy and tasty recipe

#Rainbowchallenge
#Colouroftheweekorange
#orang

Simple and easy to make is this kathal (jackfruit) ki sabji made in a pressure cooker. This is a north India style kathal ki sabji (jackfruit) yummy and tasty recipe

Jyoti Prakash Assudani @cook_24726422

#Rainbowchallenge
#Colouroftheweekorange
#orang

Simple and easy to make is this kathal (jackfruit) ki sabji made in a pressure cooker. This is a north India style kathal ki sabji (jackfruit) yummy and tasty recipe

#Rainbowchallenge
#Colouroftheweekorange
#orang

Simple and easy to make is this kathal (jackfruit) ki sabji made in a pressure cooker. This is a north India style kathal ki sabji (jackfruit) yummy and tasty recipe

Saved

Ingredients

30 minutes

4 servings

1/4 cupcoriander leaves
2 tablespoonmint leaves
1 inchginger
6-7medium garlic Cloves or 1 teaspoon chopped garlic
1-2green chillies chopped
2-3 tablespoonwater for grinding
2 tablespoonoil
1 teaspoonshahi Jeera or cumin seeds
1 inchcinnamcinnamon stick
4Cloves
1tejpatta/ bay leaf
3green cardamom
1star anise
4-5black peppers
1medium onion finely chopped or 1/2 cup finely chopped onion
2medium tomato chopped
1/4 tspturmeric powder
1/4 tspgaram masala powder
1/2 tspKashmiri red chilli powder
1 tspcoriander powder
1/4 cupcurd (beaten)
3 cupschopped kathal (unripe raw jackfruit)
1/2 cupwater
to tasteSalt
1/2 teaspoonkasuri methi (dry Fenugreek leaves, crushed
2 tablespoonchopped coriander leaves

Saved

Steps

30 minutes

1

Chopping kathal(jackfruit):- spread some oil on your palms, knife and chopping board.rinse the peeled jackfruit. Generally I get the peel removed from the vegetable vendor
2

In case the peel is not removed, then you will have to slice of the peels if using chopped jackfruit already brought from outside then rinse them in water first soak the chopped jackfruit pieces in water, so that they do not get discoloured. you will need 3 cups chopped kathal
3

Making green masala paste :- in a
Small blender jar, take 1/4 cup coriander leaves,2tbsp mint leaves,1 tsp chopped garlic, ginger and 1to 2 green chillies chopped
4

Add 2-3 tbsp water and grind to a smooth paste
5

Making kathal ki sabji heat 2 tbsp oil in a pressure cooker
6

Add cumin seeds seed, cinnamon, clove, tejpatta, green cardamom,star anise and black peppers
7

Let the spices splitter and become aromatic
8

Then add finely chopped onion
9

Mix the onion with the spices and saute on a medium flame stirring often saute onion till they turn golden
10

Then add the ground green masala paste
11

Mix very well and saute for 2 -3 minutes till you see some specks of oil at the sides or on top
12

Now add chopped tomatoes.mix well.
13

Add turmeric powder, garam masala powder, Kashmiri red chilli powder and 1tsp coriander powder
14

Mix again and begin to saute tomatoes on a low to medium flame.stir often
15

Meanwhile in a bowl beat cup fresh curd. The curd should be fresh and not sour
16

Saute the masala till the tomatoes soften and become pulpy. if the masala mixture starts sticking to bottom of the cooker, then sprinkle some water and continue to saute
17

Now switch off the flame and add the beaten curd
18

As soon as you add curd, quickly stir to incorporate the curd in the rest of the masala
19

Then keep the flame to a low and saute the masala stirring non -stop saute till you see oil specks on the top and sides of the masala
20

Then add the chopped jackfruit
21

Mix well and saute for a minute
22

Add 1/2 cup water.if you use a large cooker, then you will need to add more water
23

Season with salt as per taste and stir
24

Pressure cook kathal ki sabji for 3-4 whistles on medium flame
25

When the pressure falls on its own in the cooker, remove the lid if there is more water in the kathal sabji,then you can cook without lid on a medium flame till some of the water evaporated
26

Crush kasuri methi and add to the kathal ki sabji.
27

Lastly add chopped coriander leaves. Mix well
28

Serve kathal ki sabji with chapatis, phulkas