Kathel ki Sabzi

Puri sabzi is a combination very dear to Indians. There are numerous versions of this combination throughout India and North India is so crazy and nostalgic about it!

Baby Jackfruit is very good in taste and to prepare its sabzi or curry is such a pleasure. We In U.S.are used to making canned Baby Jackfruit as it is not available in stores and recently I see them but those are ripe fruits. I was lucky to find a fresh baby jackfruit in Indian superstore and prepared its sabzi with Baby potato. Obviously the fresh sabzi was much much better in taste than canned one.

 

 

In this hearty curry, the unripe jackfruit “is robust, fibrous and has the texture of (shredded) chicken.” Cook it right and it tastes like mutton.

Native to the Indian subcontinent and parts of Southeast Asia, the jackfruit tree belongs to the Moracaea family that includes breadfruit and figs. It grows easily in the wild, and while it’s being touted as a vegan miracle in the West, jackfruit is an abundant food source for millions in Asia, not just vegans.

 

 

Nutrient-dense jackfruit is packed with calcium, magnesium, vitamin A, and potassium. This whole food is also rich in plant-based fiber and free from saturated fats or cholesterol. It isn’t, however, comparable to beans and tofu in the protein department.

For puris, I used juice of 1 beetroot in 1 small bowl of aata. One small bowl of aata I kneaded plain. Then I rolled out round rotis of each color, layered them and tightly rolled them as we roll spring rolls. Then cut round discs for loi of puris and roll out small spiral puris.

Kathel ki Sabzi recipe

Ingredients:

1 Baby jackfruit- 1 cut into pieces

2- 1-2 baby potatoes

3- Onion-3 medium size

4-Garlic-3-4 cloves

5- Mustard oil or vegetable oil-3-4 tbsp. (Needs more oil for better taste)

6-

Salt

7- Water- 1/2 cup

8- 1 Black cardamom, 1 clove, 1/2" cinnamon stick, Mace 1/2 blade, Black pepper-3,, 5 Green cardamoms (Grind these to make powder)

9- Bay leaf-1

10- Red chili powder-2 tsp.

11- Turmeric powder-1/2 tsp.

12- Coriander powder- 1 tsp.

13- Water for gravy

Method:

1- Wash and cut potatoes.

2- In a pressure cooker, heat oil and Throw bay leaf.

3- Add 1/2 sliced onion for tadka and when light brown, add thickly cut rest of the onions and peeled garlic.

4- Add salt, turmeric,coriander and red chili powder and 1/4 cup water.

5- close the lid and cook till 3-4 whistles on medium low flame.

6- Meanwhile, shallow fry potato cubes and Kathel in a pan with 2 tsp. of oil.

7- Turn off the flame when these turn pink.

8- Open the lid of the cooker when remains no steam, turn on the heat and mash the masala with a laddle and bhuno till starts separating oil.

9- i also add kashmiri chili powder at this stage to give it a nice red color.

10-When masala is nicely done, add kathel-aalu and stir for a couple of minutes to coat it with masala.

11-Add water for gravy, a thick gravy always goes good with this sabzi.

12- cover the lid and cook till one whistle.

!3- Serve with puris, parathas, chapatis or Rice.

 

Note* It tastes even better when you eat it next day, so reserve some for next day!