Kathal ki Sabzi (Raw Jackfruit Curry)

Raw jackfruit has a firm, meaty texture, which is why UP and Bihar call it 'vegetarian mutton'. Fried and simmered in a spicy, dark masala with whole spices, it soaks up flavour beautifully. Tinned young jackfruit in brine (not syrup) makes it easy in Europe.

Video by Chef Ranveer Brar on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 25 min
• Cook 40 min
• Vegan · gluten-free · Spicy
• Famous in Uttar Pradesh & Bihar

Ingredients

• 500 g raw young jackfruit (fresh, or 2 tins in brine, drained)
• ½ tsp turmeric
• 4 tbsp mustard oil
• 2 bay leaves, 4 cloves, 2 black cardamom, 3 cm cinnamon
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 tomatoes, puréed
• 100 g yogurt
• 1½ tsp Kashmiri chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp salt

Method

1. Cut the jackfruit into 3 cm chunks (oil your hands and knife if fresh). Boil fresh jackfruit with turmeric and salt for 10 minutes; tinned needs only rinsing.
2. Fry the jackfruit pieces in hot mustard oil until golden. Remove.
3. In the same oil fry the whole spices and onions until deep brown. Add ginger-garlic paste, tomatoes and spice powders and cook until the oil separates.
4. Stir in yogurt, add the jackfruit and 250 ml water and simmer covered for 15 minutes.
5. Finish with garam masala and serve with paratha or rice.

Tip: Use only tins labelled 'young green jackfruit in brine' – ripe jackfruit in syrup is for desserts.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.