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Kathal Sabji Recipe | Fanas ki Sabji | Jackfruit Sabzi Recipe
This no onion no garlic Kathal Sabji Recipe is a flavorful dry jackfruit dish, cooked with aromatic spices, perfect with roti, paratha, or rice.
Course Sabzi
Cuisine Indian
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings 8
Calories 113kcal
Author Garima Dublish
- 500 grams Raw Jackfruit / Kathal (peeled and cut into small-sized pieces)
- 2 tbsp Mustard Oil or any cooking oil
- ½ tsp Cumin Seeds / Jeera
- 1 tsp Ginger (finely chopped)
- ¼ tsp Asafoetida / Hing
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 2 tsp Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Amchur Powder / Dry Mango Powder
- Salt to taste
- Fresh coriander leaves for garnish (finely chopped)
- Water as needed
Grease your hands and knife with oil. Peel and cut raw jackfruit into small pieces.
Pressure cook with grated ginger, water, turmeric, and salt for 1–2 whistles or until just tender. Set aside.
Heat mustard oil until it smokes lightly. Add the hing and cumin seeds. Let splutter.
Lower the heat, add turmeric, red chili powder, and coriander powder. Sauté briefly, adding water if needed.
Add boiled jackfruit and mix to coat with masala. Sprinkle salt to taste.
Cook on medium heat for 3–4 minutes, stirring occasionally, until lightly crisped.
Add garam masala and amchur powder. Mix and cook for 1–2 more minutes. Turn off the heat and garnish with chopped coriander.
Serve hot with roti, paratha, poori, or rice. Great for lunchboxes too.