Chef’s Nectar, “Kathal ki Subzi/ Jackfruit delicacy!👌

Jackfruit is one of the well known vegetable in the Northern region of India. I have a tree in my yard at my native place😘 we love to eat this heavenly nectar from the childhood.

What I have learnt from my mother that the benefit of this incredible fruits are beyond your expectations. It helps in curing mental stress, prevent anemia, fight against wrinkles as you can apple it’s seed on the affected area, very good for hairs and good for eyesight. Helps in prevent the digestion, good for adults to make the muscles. I hope so you understand the importance of this delicious fruit or vegetable. Once jackfruit ripe it can be eaten like that only. Include it in your diet and see the benefits🙏.

Ingredients for making the Jackfruit/ Kathal👍

  • 500 gram raw Kathal/Jackfruit
  • 1Cup/ 200 ml mustard oil, for frying

For making the Masala 👌

  • 1 Cup/ 200 gms chopped onion
  • 1 tablespoon ginger – garlic paste
  • 1 Cup chopped/ 200 gms tomato
  • Salt to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 5 gms chopped fresh green coriander
  • 1 teaspoon garam masala you can make your own or used MDH Masala

Method for making this delicious nectar Jackfruit😋

  • Before processing grease your hands well with mustard oil. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to smear your palms with oil from time to time. Oil prevents jackfruit fibre from sticking in your hand.
  • Be careful while your hands are oily so be careful while cutting the jackfruit.
  • With a sharp knife remove the skin of the jackfruit. By cutting into small pieces or into half to handle it nicely.
  • Cut the inner white coloured fibrous part into big dives/slivers or pieces.
  • Remove any thick stem in the centre, before cutting big dices into smaller pieces.
  • Do not wash the jackfruit after cutting into dices.
  • Wipe off the dirt, if there any with a clean kitchen towel.
  • The tender seeds inside the jackfruit has to be cooked along with the flesh as these seeds are very healthy and nutritious.
  • You can marinate the jackfruit pieces as well before frying it’s up to your preferences.

Deep frying of the Jackfruit/Kathal 😘

  • Heat mustard oil in a kadhai or heavy bottomed pan over medium flame. Once the oil starts fuming, add jackfruit in small batches. Shallow fry the jackfruit dices on a low heat till it becomes, light brown in color. Take it out and let it rest on the strainer or colander so the excess oil may drain out.

Making of the Masala ❤️

  • In the kadhai, add chopped onions sauté till it becomes translucent.
  • Add ginger and garlic paste, chopped tomato, all the spices listed above, and salt.
  • Sauté the masala till it becomes fragrant and oil start leaving the sides of the pan.
  • Add the shallow fried jackfruit in the kadhai, stir to combine carefully so that jackfruit dices are evenly coated with the spice without breaking or becomes mushy.
  • As while frying jackfruit will already cooked but for be sure let it cook for another 5 to 6 minutes under Dum.
  • By this technique jackfruit dices will absorb the flavor and Masala will get into the pieces very well so that you will get the actual taste of the dish.
  • Check the consistency and seasoning, take out one piece and check weather it cooks throughly as per your expectations. If you need to cook more it’s up to your palate.
  • Take out the dish in a serving bowl garnish it with fresh chopped green coriander. Accompanied with buttered plain roti/ chapati but best goes well with butter naan. My personnel favorite. enjoy !👌😋

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

10 thoughts on “Chef’s Nectar, “Kathal ki Subzi/ Jackfruit delicacy!👌

  1. I have heard a lot about how tasty kathal sabji is but never got to try it.. would love to make it but I am scared I will spoil it 😝😝 Is it true that it tastes like non veg curries??😍😍😍😍🤩🤩🤩😋😋

    Liked by 1 person

    1. AM I A WRITER OR A CREATOR? Writers sell stories; creators build story-worlds. The former is a transaction-based
      Hi can you write an review on these line as this will help me to create something exception and splendid for my viewers. Please do write a recommendations letter. What all you feel. Thanks


      1. For sure Chef!! I would love to write reviews about your work and Recipes on my blog. I am going to try 2-3 selected recipes from your treasure trove (already selected 🤩🤩) and I will review those.
        Meanwhile I would love to reblog some of your amazing posts to get more reach for your delicious recipes.🙏🙏


      2. Amazing 👌👌👌👌
        I would love to read and follow this. 500 bucks is too much though, Is there a kindle edition ??😜😜😜😜
        Btw, I am really honoured to be interacting with such a big Chef 🙏


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