Come the Jackfruit season, I can not refrain myself from making my favourite Jackfruit Curry (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.
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Benefits of Jackfruit
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.
How does Jackfruit taste like?
Jackfruit when raw has the texture of pulled pork or chicken. It has seeds, which are somewhat nutty in flavour. A ripe jackfruit is sweet and extremely fragrant. Ripe jackfruit is normally unsuitable for curry.
Method to make Jackfruit Curry
- Wash and drain the kathal pieces completely.
- 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.
Pro Tips
- 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.
- Working with raw jackfruit can be difficult hence I recommend that you oil up the knife and hands to avoid jackfruit getting stuck to hands.
- Some people do not like taste of jackfruit seeds, you may avoid adding seeds in the curry.
This Jackfruit Curry Is
- Delicious and give same taste as chicken.
- Can be made with some basic ingredients in kitchen cupboard.
- Fully vegan. No reason why vegans should not have fun!
- Though not suitable for gluten intolerants, you can avoid adding asafoetida and make it gluten-free.
Storage and serving suggestion
This jackfruit curry is somewhat dry and hence more suited to be served with any Indian bread. You may also serve it as side dish along side any dal and rice.
Once cooked, you can store this curry in refrigerator for 2 days in an airtight container, also that this curry can be stored in freezer for future use. Simply thaw the curry for few hours, reheat in a pan or micro-wave.
Love Jackfruit?
If you love jackfruit, you may like to try
Jackfruit Biryani
Burger of Jackfruit
Jackfruit Pickle
Below is the step by step procedure to make Kathal | Jackfruit Masala.
Recipe Card
Kathal Masala | One Pot Jackfruit Curry
Ingredients
- 300 Grams Raw Jackfruit / Kathal
- 1 Onion Large Size – Finely Chopped
- 2 Garlic Cloves Finely Chopped
- 2 Tomatoes Finely Chopped
- 1 Teaspoon Ginger Grated
- 2 Green chillies Finely Chopped
- 1.5 Teaspoon Chopped Coriander Powder
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt As Per Taste
- 1/2 Teaspoon Cumin Seeds
- 1/4 Teaspoon Asafoetida
- 2 Teaspoon Mustard Seeds
Instructions
- Wash and drain the kathal pieces completely.
- 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…
Notes
- 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.
This looks so tasty!
Thank you. Give it a go to try this when you can… hoping you will enjoy it 🙂