Jackfruit Curry Recipe | Kathal Ki Sabzi | Raw Jackfruit Recipes | Best Curry For Roti, Steamed Rice

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In a pressure cooker, add 4 cups of water and bring to a boil.

Add ½ kg of chopped raw jackfruit and ¼ tsp of salt to the boiling water.

Close the lid and let the jackfruit pressure cook for 2 whistles on high flame.

Once the pressure has cooled down, check the jackfruit for tenderness and drain out the water.

In a pan, heat 4 tbsps of oil and add the boiled jackfruit to fry for a couple of minutes.

In the same pan, add 4 tbsps of oil, 1 tsp of cumin seeds, ¼ tsp of asafoetida, 2 bay leaves, 1-inch cinnamon stick, and 2 green cardamom pods.

Add 1 tbsp of ginger-garlic paste and 3 finely chopped onions; sauté for a minute.

Add 1 chopped green chili and sauté for another minute.

Next, add ½ tsp of turmeric powder, 1 tsp of garam masala, 1 tsp of coriander powder, and 2 tsp of red chili powder; sauté the spices for a minute.

Add the puree of 3 tomatoes and stir it in.

Mix in 2 tbsps of whisked curd and sauté until the gravy releases oil.

Add 1 tbsp of dry mango powder, 1½ tsp of salt, and the fried jackfruit; mix well.

Add 1 cup of water and cover the pan; let it cook for 5 minutes on low flame.

Check the curry; once ready, garnish with coriander leaves and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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