The scientific name for jackfruit is Artocarpus heterophyllus. Jackfruit is a tropical tree fruit grown in Asia, Africa, and South America. It belongs to the same plant family as figs and mulberries.
In addition to being a great meat alternative (more on that below!) and being rich in essential vitamins, jackfruit offers many health benefits.
When unripe, jackfruit has a neutral flavor that pairs well with savory dishes. It can be used in vegetarian curries and other savory recipes.
Ripe jackfruit, on the other hand, has a sweet, tropical flavor that makes it ideal as a snack or in desserts. When ripe, it tastes similar to other tropical fruits like bananas, mangoes, or pineapples.
Jackfruit is also known for its high fiber content. It is rich in potassium, magnesium, and iron, which help support heart health and regulate blood pressure. The seeds are beneficial too—they can help relieve constipation.
Kathal ki sabji (jackfruit curry) is a great choice for people who don’t eat non-vegetarian food. It can even be served at parties as a special dish. Some people deep-fry the jackfruit before cooking, but I prefer making it without frying. Sometimes, I also prepare it with rice flour.
Preparation Time- 15 minutes
Cooking Time - 30 minutes
Serving - 4
Author - Hem Lata Srivastava
Course - Main course
Ingredients:-
For the Koftas:
- Raw Jackfruit – ½ kg
- Roasted Chana Powder (or besan) – 2 tbsp
- Salt – 1 tsp
- Green Chilies – 2, finely chopped
- Red Chili Powder – 1 tsp
- Onion – 2 tbsp, finely chopped
- Lemon Juice – 1 tbsp
- Oil for frying
For the Gravy:
- Onions – 3, roughly chopped
- Tomatoes – 4, roughly chopped
- Ginger – 1 tbsp, coarsely chopped
- Garlic – 4 cloves
- Cinnamon Stick – 1 piece
- Cloves – 4
- Black Cardamom – 2
- Cumin Seeds – 1 tsp
- Dry Red Chilies – 2
- Cashew Nuts – 8
- Salt – to taste
Additional Ingredients for Gravy:
- Ghee or Butter – 2 tbsp
- Cumin Seeds – 1 tsp
- Turmeric Powder – 1 tsp
- Kasoori Methi (dried fenugreek leaves) – 1 tbsp
- Honey – ¼ tsp
- Fresh Cream – 2 tbsp
For Garnishing:
- Fresh Coriander Leaves – chopped
- Cream
- Ginger – cut into thin juliennes
Recipe procedure:-
- First apply oil to your hands and peel the jackfruit, Then cut into small pieces.
- Now boil it in water with some salt.
- In a pan, add tomato, onion, ginger-garlic, cumin seeds, cinnamon stick, cashew nuts, 2 dry red chillies, and 1 green chilli. Boil until the tomatoes become soft.
- Mash the boiled jackfruit well using a masher (you can also use a masher tool).
- In a wok (kadhai), heat some ghee and add cumin seeds and bay leaf. Let them crackle.
- Now add finely chopped green chilli, ginger, and onion. Sauté until the onions turn golden.
- Then add the mashed jackfruit along with salt, red chilli powder, and gram flour (besan). Sauté everything on low heat until the mixture blends well. Then turn off the gas.
- Add lemon juice.
- Divide the mixture and shape it into koftas (balls), then fry them.
- From the boiled tomato mixture, remove the cinnamon stick and dry red chillies, and make a smooth puree.
- Add ghee to a pan and let cumin seeds crackle.
- Now add turmeric powder, followed immediately by the blended gravy. Keep the heat low.
- If needed, add some water.
- Once the gravy comes to a boil, add cream and honey. Taste for salt, and add more if required.
- Now crush the dried fenugreek leaves (kasoori methi) with your hands and mix them in.
- Turn off the heat.
- Add the koftas and stir gently. Let them boil for 2–4 minutes.
- Garnish the koftas with coriander leaves, ginger, and cream. Serve hot with chapati, paratha, or rice.
- Always choose a small-sized jackfruit or one with small seeds.
- If the tomatoes are not too sour, you can skip the honey.
- Do not blend the jackfruit in a mixer; mash it using a masher.
- If the koftas are breaking apart, add some roasted chana powder.
