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Jackfruit Curry recipe | Eachor Kosha | Kathal ki Sabzi |

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Tarla Dalal

06 March, 2012

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About Jackfruit Curry ( Eachor Kosha)

Ingredients

Methods

Nutrient values

Jackfruit Curry recipe | Eachor Kosha | Kathal ki Sabzi |

Jackfruit Curry, widely known as Kathal ki Sabzi in North India or Echor Kosha in Bengal, is a flavorful and hearty vegetarian dish that truly celebrates the versatility of unripe jackfruit. This recipe offers a rich, semi-dry curry, where the "meaty" texture of jackfruit perfectly absorbs a medley of spices, making it a beloved staple during the summer months when jackfruit is abundantly available.

The foundation of this delicious curry begins with 1 cup of boiled jackfruit (kathal / phanas) cubes and 1/2 cup of boiled potato cubes. Boiling these beforehand ensures they are tender and ready to absorb the rich flavors of the masala. The choice of 3 tbsp of mustard (rai / sarson) oil for cooking is crucial, as it imparts a distinctive pungent aroma and authentic regional flavor that sets this curry apart.

The aromatic base of the curry starts by heating the mustard oil in a kadhai. To this hot oil, 1/4 cup of chopped onion is added and sautéed until it softens. This is followed by 1/2 tsp of garlic (lehsun) paste and 1/2 tsp of ginger (adrak) paste, which are sautéed until fragrant. The spice powders are then introduced: 1/4 tsp turmeric powder (haldi) for color and earthiness, 1/2 tsp chilli powder for heat, 1/2 tsp cumin seeds (jeera) powder for depth, and 1/4 tsp garam masala for its complex, warm notes. All these are mixed well and sautéed until the raw aroma of the spices disappears.

Once the aromatic base is ready, 1 tbsp of tomato ketchup is added, providing a touch of sweetness and tang, which helps balance the spices. This is followed by 2 tbsp of cashew nut (kaju) paste, a key ingredient that lends a rich, creamy texture and a subtle nutty flavor to the semi-dry gravy. The boiled jackfruit and potato cubes, along with salt to taste, are then added to the kadhai, thoroughly mixed with the spices and pastes, and sautéed for another 3 minutes, allowing them to soak up the flavors.

To complete the curry, 1/2 cup of water is added to the mixture and gently mixed. The curry is then covered with a lid and allowed to simmer for 5-7 minutes on a medium flame. This simmering period is essential for all the flavors to meld together beautifully and for the jackfruit and potatoes to become thoroughly coated and infused with the rich gravy, resulting in a cohesive and deeply flavored dish.

The Jackfruit Curry is best served hot. Its semi-dry consistency, with tender jackfruit and soft potatoes coated in a rich, spicy, and subtly creamy cashew-based gravy, makes it an ideal accompaniment for various Indian breads like roti, naan, or paratha, or even alongside rice. This recipe is a delightful way to enjoy the seasonal bounty of jackfruit, transforming it into a hearty and incredibly delicious main course.

Ingredients

for Jackfruit Curry

1 cup boiled jackfruit (kathal / phanas) cubes

3 tbsp mustard (rai / sarson) oil

1/2 cup boiled potato cubes

1/4 cup chopped onion

1/2 tsp garlic (lehsun) paste

1/2 tsp ginger (adrak) paste

1/4 turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp cumin seeds (jeera) powder

1/4 tsp garam masala

1 tbsp tomato ketchup

2 tbsp cashew nut (kaju) paste

salt to taste

Method

for Jackfruit Curry

Heat the oil in a kadhai, add the onions, garlic paste, ginger paste, turmeric powder, chilli powder, cumin seeds powder and garam masala, mix well and sauté till the onions turn soft.
Add the tomato ketchup, cashewnut paste, jackfruit, potatoes and salt, mix well and sauté for more 3 minutes.
Add ½ cup water, mix well and simmer for 5-7 minutes.
Serve hot.

Jackfruit Curry ( Eachor Kosha) recipe with step by step photos