Kathal ki sabzi, or jackfruit curry, is a flavourful, aromatic dish characteristic of Indian cuisine that is considered part of the culinary traditions of both North and South India. Prepared with young, tender jackfruit, the dish combines savoury spices and robust flavours to create a rich, meaty, purely vegetarian dish that can easily substitute for traditional curries if served with its substantial texture and taste. Often called the "vegetarian meat," jackfruit has a fibrous, slightly chewy texture that beautifully absorbs spices, making it well-suited to this curry. Preparing Kathal ki Sabzi begins with raw jackfruit, which is peeled and chopped. This process needs some care because the sticky sap of the jackfruit is challenging to work with. These pieces are usually lightly fried or briefly saut ed for flavouring and slight softening. Then, they are simmered in a rich spiced gravy. The curry forms the base of onion, tomatoes, ginger, garlic, and numerous spices like cumin, coriander, turmeric, and garam masala, and these infuse a fragrant, savoury aroma into the dish. The small jackfruit pieces take all the flavours; with gentle, slow cooking, this curry turns out to be both flavour-rich and filling. Other regional versions also add yoghurt for that slight tang or coconut milk for the creaminess. Kathal ki Sabzi is very good with steamed rice, roti, or paratha.

• 500 gms raw jackfruit
• Salt
• Coriander leaves
• 2 tbsp oil
• 1 large onion
• 2 large tomato
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tbsp ginger garlic paste
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tsp coriander powder

• Let's dive into the recipe of Kathal ki Sabzi, a hearty, flavorful dish that turns jackfruit into a culinary superstar.
• Start with 500 gms of kathal (jackfruit).
• Remove the skin and chop the jackfruit into medium-sized pieces (around 1–2 inches each).
• Soak the pieces in a bowl of water for 15–20 minutes to remove sticky latex and soften the jackfruit.
• Drain the jackfruit and transfer it to a pressure cooker.
• Add 1 cup of water and 1/2 teaspoon salt, then cook for 2–3 whistles until soft but not mushy.
• Drain the cooked jackfruit and set it aside.
• Heat 2 tablespoons of oil in a large pan or kadhai over medium heat.
• Add 1 teaspoon of cumin seeds and let them crackle for a burst of aroma.
• Add 1 finely chopped onion and saut for 5–6 minutes until golden brown.
• This caramelization builds the base flavor for the sabzi.
• Stir in 1 tablespoon of ginger-garlic paste and cook for 2 minutes until fragrant.
• Add 2 finely chopped tomatoes and cook them down for 5–6 minutes until soft and mushy.
• This balances acidity and sweetness in the dish.
• Sprinkle in 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala.
• Saut the spices for 2–3 minutes to bloom their flavors.
• Add the cooked jackfruit pieces and stir well to coat them in the spice mixture.
• Pour in 1/2 cup of water to create a gravy and season with salt to taste.
• Mix everything, cover the pan, and let it simmer on low heat for 10–12 minutes, stirring occasionally.
• This allows the jackfruit to absorb the rich flavors of the spices.
• Check the consistency—if it's saucy and smells divine, you're ready to serve.
• Sprinkle freshly chopped coriander leaves on top for a burst of color and herby freshness.
• Serve your Kathal ki Sabzi hot with rice, roti, or paratha.