Mahua fruit sabji and kebabs

 

Some childhood memories never fade.

My father used to bring certain vegetables that took a lot of time to cook, but their taste always lingered in memory—like goolar, kantola fritters, gullu, kararua, dharti ke phool, etc.

But nowadays, it's very difficult to find these vegetables. Luckily, this time I managed to find mahua/gullu after 20 years.

Come, let me introduce it to you.

The mahua fruit, which we call gullu, is referred to as gulhainde in our village—as is their habit of distorting names!

The mahua tree is quite large, and its fruit is about the size of a small raw mango. The taste is mild, and it has a large seed. The green part that wraps around the seed is used for making vegetable dishes.

I still remember, whenever my father brought it, it used to be quite a task for me and my sister-in-law.

After cleaning the fruit, it is washed, boiled, and made into a dish called chaureethe, which tastes quite delicious—you could even call them fritters. This time, since there was a larger quantity, I made kebabs from it, which turned out to be really tasty and were loved by everyone. The first time I served this dish, my husband and everyone else liked it a lot. And why wouldn’t they? It had the hard work and love of my aunt and brother in it—along with my own efforts too 😍.

So, let me first share the recipe for the sabji (vegetable dish) and then the kebabs here. Why write two separate posts for the same vegetable.

Here is the ingredients for mahua fruit sabji 

• Mahua fruit 1 kg
• Soaked rice 1 cup
• Salt to taste 
• Red chilli powder 2 tsp 
• Turmeric powder 2 tbsp
• Coriander powder 1 tbsp
• Amchoor powder 1 tbsp
• Cumin powder 1 tsp
• Garama masala powder 1 tsp
• Onion 2 no.
• Garlic cloves 6 no.
• Ginger 1 piece 
• Oil for frying 

Recipe procedure:-

• First, wash the mahua fruit thoroughly, remove the seeds, and set the pulp aside.
• Then, wash it once more and boil it in water with salt and turmeric until it becomes soft.
• Now, grind the soaked rice along with onion, garlic, and ginger.
• To this paste, add turmeric, red chili powder, coriander powder, dry mango (amchoor) powder, cumin powder, and garam masala powder. Mix the boiled mahua into this mixture thoroughly.
• Heat oil in a pan (kadhai), and drop small portions of the mixture into the hot oil using a spoon.
• Fry on medium heat until they turn crispy and golden brown.
• Serve hot with dal and rice.

Now I am sharing the kebabs recipe:-

Ingredients:-

• Mahua fruit 1 kg 
• Boiled potato 1 large size 
• Gram flour 1tbsp 
• Bread crumbs 1 tbsp
• Salt as per taste 
• Red chilli powder 1 tsp
• Cumin powder 1/2 tsp
• Cinnamon powder 1/4 tsp
• Clove powder 1 tsp
• Chat masala powder 1 tbsp 
• Garam masala powder 1 tsp 
• Cumin seeds 1 tbsp 
• Chopped onion 2 tbsp 
• Chopped green chilli 2 tsp
• Chopped ginger 1 tbsp 
• Lemon juice 
• Coriander leaves 
• Ghee 1 tbsp 
• Oil for frying 

Recipe procedure:-

• First wash the mahua fruit, remove its seeds and finely chop it using a chopper.
• Heat ghee in a pan and add cumin seeds; let them crackle.
• Now sauté ginger, green chilies, and onions.
• Add the chopped mahua, mashed potatoes, and gram flour. Mix everything well.
• Now, except the oil, add all the spices and lemon juice. Mix the mixture thoroughly and turn off the heat.
• Shape the mixture into kebabs and cook them on a griddle with some oil until golden on both sides.
• Serve hot with chutney.

Notes:-

• Mahua fruit should be peeled immediately, otherwise they will ripen and spoil.
• You can use gram flour (besan) as well, but they won’t turn out as crispy.
• You can adjust the spices according to your taste.

Kathal/Jackfruit Kofta Curry

 

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.

Chef tips-

• 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.