Jackfruit Sabzi Recipes

JACKFRUIT CURRY (KATHAL SUBZI)

Jackfruit Curry (Kathal Subzi) image

Know as the vegetarian's meat, jackfruit or kathal (as its known in India) is a meaty and delicious fruit. This curry is a low-fat version of my mother's original recipe. The dish goes very well with steamed basmati rice or roti.

Provided by Sunaina

Categories World Cuisine Recipes Asian Indian

Time 57m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 tablespoon cumin seeds
4 green chile peppers, sliced
2 tablespoons grated fresh ginger
4 cloves garlic, minced
1 large onion, chopped
1 tablespoon white sugar
2 large tomatoes, chopped
2 tablespoons tomato paste
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon red chile powder
2 (20 ounce) cans jackfruit, cut into 2-inch pieces
1 teaspoon garam masala
salt to taste
1 tablespoon chopped fresh cilantro

Steps:

Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.
Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
Transfer onion and tomato mixture to a food processor; process into a smooth paste.
Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 33.8 g, Fat 11.4 g, Fiber 7.7 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 685.2 mg, Sugar 10.6 g

JACKFRUIT SABZI

Jackfruit Sabzi image

This recipe for a simple jackfruit sabzi comes from the British chef Romy Gill, who adapted much of her Punjabi family's vegetarian home cooking for her book "Zaika: Vegan Recipe from India." In Burnpur, where Ms. Gill grew up, jackfruit grew wild on the trees around her home, and her mother worked with an oiled knife to take apart the heavy, unwieldy fruit. But in England, where she lives now, Ms. Gill reaches for canned jackfruit. Make sure to pick vegetal, unripe jackfruit in brine - rather than sweet, ripe jackfruit in syrup - then drain the pieces, breaking up any large ones until bite-size, and add them to the pan. Serve the sabzi with rice, roti, or, as Ms. Gill often does for her daughters, rolled up in a big, tender wrap.

Provided by Tejal Rao

Categories vegetables, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons neutral oil, like sunflower
1 teaspoon black mustard seeds
1 yellow onion, halved and thinly sliced
1 sprig curry leaves
1 (20-ounce) can jackfruit pieces in brine, drained (about 10 ounces)
2 beefsteak or large Roma tomatoes, finely chopped
1 teaspoon amchur (dried mango powder)
1 teaspoon Kashmiri chile powder
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon kosher salt, plus more to taste
Basmati rice or roti, for serving

Steps:

Heat a medium skillet over medium heat, and add the oil and mustard seeds. When the mustard seeds start to pop, stir in the onion and curry leaves. Cook, stirring frequently, for about 8 minutes, until the onions are golden brown.
Add the jackfruit (breaking up any large pieces with your fingers), tomatoes, spices and salt, and cook for another 10 minutes, stirring occasionally, until most of the moisture has evaporated and the jackfruit is coated in a thick sauce. Taste for salt, and add more if needed. Allow to cool slightly, and serve with rice or roti.

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