Come the Jackfruit season, I can not refrain myself from making my favourite JackfruitCurry (Kathal Masala / कटहल की सब्जी). This is simple one pot Jackfruit curry. Luckily I have a partner who is also huge fan of Jackfruit. This time around thought of making sure I have taken pictures of the Jackfruit curry to share the recipe here for wider audience.
Benefits of Jackfruit are unparalleled. Some of these are:
The seeds of the fruit are edible. They contain starches and dietary fiber.
It is one of the rare fruit that is rich in B-complex group of vitamins. It contains good amounts of vitamin B6, riboflavin, niacin and folic acid.
Flesh of the Kathal is starchy and fibrous. It is a great source of dietary fiber.
In Hindi and Bangla it is called as ‘Kathal’, in Malayalam ‘Chakka’, in Kannada ‘Halasu’, and in Marathi it is called as ‘Fanas’.
Jackfruit have a distinctive sweet and fruity aroma. Ripened Jackfruit taste somewhat like banana.
A fully grown Jackfruit can weigh easily up to 10kgs, and the skin is pretty hard and spiked. Cutting Jackfruit is also a bit of art and care should be taken to oil the knife before you cut, as jackfruit is sticky in nature when raw.
In a pan/Kadhai, heat oil and add asafoetida and cumin seeds. Add chopped onion and garlic and fry them till they are pinkish golden in colour.
Add all the spices listed above and saute for a minute. Now add chopped tomatoes, ginger and green chillies and roast them till the mixture start leaving oil.
Add jackfruit pieces and mix well. Saute this for 7-8 minutes till they are nicely coated and roasted in the masala. switch off the heat.
Serve hot with bread of your choice and enjoy…
Here in my recipe, i have used canned version of jackfruit as raw jackfruit is not easily available at my place. However, if you using raw jackfruit pieces, i would suggest you to boil them in boiling water for 10 minutes.
If you don’t want to boil them firsthand, in that case, after mixing the pieces in onion tomato mixture, add one cup of water and cook them on slow heat while covering the pan with lid. This usually take around 20 minutes to cook the pieces properly.
This recipe taste best with mustard oil. however you can use any oil of your choice.