Kathal Dry Sabzi, Maharashtrian Jackfruit Subzi

Kathal Dry Sabzi, Maharashtrian Jackfruit Subzi

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

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Next time you spot a raw jackfruit in the market, bring it home and try this spicy dry subzi. This Kathal Dry Subzi takes a little bit of time to prepare but it is completely worth the effort, because your family will go gaga over it!

The first and most critical step in preparing this subzi is to deep-fry the kathal. It is important to fry it really crisp in order to get this masaledar subzi right.

The crispy fried kathal is then sautéed with onions, tomatoes and a special paste of roasted spices, seeds and coconut. The crunch of the kathal together with the tongue-tickling flavour of this paste and the juiciness of tomatoes and onions makes this subzi a special treat, which everybody will love.

Enjoy it immediately after preparation with roti or parathas. Have a go at other jackfruit surprises like the Jackfruit Curry and Jackfruit Cutlet .

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Kathal Dry Sabzi, Maharashtrian Jackfruit Subzi recipe - How to make Kathal Dry Sabzi, Maharashtrian Jackfruit Subzi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For The Kathal
3 cups jackfruit cubes
oil for deep-frying

For The Masala
1 tsp oil
1/4 tsp fenugreek (methi) seeds
1/4 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
6 whole black peppercorns (kalimirch)
4 cloves (laung / lavang)
1 stick of cinnamon (dalchini)
3 cardamoms
1/2 tsp poppy seeds (khus-khus)
1 1/2 tsp sesame seeds (til)
5 whole dry kashmiri red chillies , broken into pieces
1/2 cup freshly grated coconut

Other Ingredients
2 tbsp oil
6 curry leaves (kadi patta)
1/2 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp chilli powder
salt to taste

For The Garnish
1 tbsp freshly chopped coriander (dhania)
For the kathal

    For the kathal
  1. Heat the oil for deep-frying in a deep non-stick pan and deep-fry the jackfruit.
  2. Drain on an absorbent paper and sprinkle little salt all over the fried jackfruit evenly and keep aside.

For the masala

    For the masala
  1. Heat the oil in a deep non-stick pan, add the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, cardamom, poppy seeds, sesame seeds, kashmiri dry red chillies and coconut and sauté on a medium flame for 4 minutes.
  2. Cool slightly and blend in a mixer using ¼ cup of water till smooth. Keep aside.

How to proceed

    How to proceed
  1. Heat the oil in a deep non-stick pan, add the curry leaves, onions and ginger-garlic paste and sauté on medium flame for 4 minutes.
  2. Add the tomatoes, prepared masala, chilli powder, 5 tbsp of water and salt , mix well and cook on medium flame for 5 minutes, while stirring occasionally.
  3. Add the fried jackfruit , mix well and cook on medium flame for 2 minutes , while stirring occasionally.
  4. Serve hot garnished with coriander.

Nutrient values (Abbrv) per serving
Energy331 cal
Protein2.4 g
Carbohydrates74.9 g
Fiber2.8 g
Fat26.9 g
Cholesterol0 mg
Sodium5.7 mg

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Kathal Dry Sabzi, Maharashtrian Jackfruit Subzi
 on 25 Feb 18 09:19 AM

Very delicious an awesome recipe.My family relished it . Perfect blend of masalas not too spicy, my kids loved it
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Tarla Dalal    We are delighted you loved the recipe and it came out perfectly. Well done! Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
26 Feb 18 09:15 AM
Kathal Dry Sabzi, Maharashtrian Jackfruit Subzi
 on 06 Nov 17 11:59 AM

very nice recipe
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Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
06 Nov 17 04:06 PM
Kathal Dry Sabzi, Maharashtrian Jackfruit Subzi
 on 31 Mar 17 04:51 PM

Jackfruit subzi.. wow.. this is a very delicious. Frying the jackfruit gives a nice taste to the subzi. The masalas are just perfectly coated the jackfruit. It goes well with roti..