Step 1

To peel the jackfruit, first, grease your fingers 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.

Step 2

With a sharp knife remove the skin of the jackfruit. Cut the inner white coloured fibrous part into big chunks. Remove any thick stem in the centre, before cutting big chunks into smaller pieces.

Step 3

Do not wash the jackfruit after cutting into small pieces. Wipe off the dirt, if there any with a clean kitchen towel. The tender seeds inside the jackfruit can also be added in the sabzi, remove the seed skin if you prefer so.

Step 4

Heat mustard oil in a kadhai or skillet over medium flame. Once the oil starts fuming, add jackfruit in small batches. Shallow fry the jackfruit pieces till light brown in color. Transfer to a metal colander. Set aside.

Step 5

In the same kadhai, add the chopped onion. Fry onion till light brown in color.

Step 6

Next, add the ginger and garlic paste, chopped tomato, spices, and salt. Fry the masala till oil separates. This usually takes 5 - 10 minutes over low heat.

Step 7

Add the shallow fried jackfruit in the kadhai, stir to combine so that jackfruit pieces are evenly coated with the spice mix. Cover with a lid and let the sabzi cook over low heat for 15 - 20 minutes, stirring occasionally in between. During this time the jackfruit pieces absorb the flavour of the spices. Check for doneness and turn off the heat.

Step 8

Serve Kathal Ki Sabzi hot, garnished with coriander leaves.