Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)

Jackfruit is a vegetarian’s meat, mainly because of its wonderful meat like texture but also because it is prepared very much like you would cook mutton. This torkari/ Sabji is cooked in mustard oil giving it that authentic flavor which comes from the food cooked by our moms. Serve this with Paratha to enjoy the maximum deliciousness.

In India, fresh raw jackfruit is available in the vegetable market. You need to apply oil on your hands and knife liberally before cutting it so that the fruit sap doesn’t stick on the hands and cause any skin irritation. After cutting it in pieces it is dipped in salted water to avoid any discoloration. I have not been able to find fresh raw jackfruit at the local Indian stores in Kansas City, but it is available canned which is what I use. Canned fruits may not taste as delicious as the fresh fruits but they do have some benefits like in this case it saves all that hassle of oiling and cutting.

Jackfruit is also high in protein and low in calories. It boosts immunity and aids in heart health and of course it makes a great meat substitute. So if you need reasons to eat and try this recipe, here you go!

My mom uses both yogurt and tomato to create that deep rich color and tangy flavor. She does not have a heavy hand on spices and that creates that perfect balance of flavors. When the spice mix is ready she transfers everything to the pressure cooker for that final cook. While it is happening she works on the carb part (the Pulao or Paratha is prepared at this time). By the way, don’t you just love the ease of using a Pressure Cooker? It not only saves time but also a lot of gas/ electricity (because the cooking time is less). I love using my pressure cooker for preparing many different recipes. Lentils and beans (like kidney beans and chickpeas) are especially super easy to cook in a cooker. If you do not own a pressure cooker, you can still prepare things in a wok or pan but it will take more time so keep that in mind before calling everyone for dinner.

My mom’s recipe didn’t have any potatoes in it but Debarshi loves potatoes and I found they do add a sort of creaminess and sweetness in the curry. So it’s totally your call, you can choose to add potatoes, I like deep frying them (for some texture) then they go straight in the cooker along with the Jackfruit and spice mix.

I hope you do try this recipe. I just love its tangy flavor with hot crispy Parathas.

Ingredients:

• Jackfruit – 250 grams (or 1 can, strain to remove the juices)
• Potatoes – 1 cup, russet, peeled, cut into medium pieces and washed
• Ginger and Garlic Paste – 1 tablespoon
• Turmeric Powder –  ½ teaspoon
• Salt – ½ teaspoon (or to taste) 
• Coriander Powder –  1 teaspoon 
• Red Chili Powder – ½ teaspoon (optional)
• Meat Masala – 1 teaspoon
• Onion – ½ cup, sliced or chopped
• Garlic – 2-3 cloves, paste
• Garam Masala – ½ teaspoon 
• Cumin Powder – 1 teaspoon
• Tomato – 1 medium, grated/ paste
• Yogurt – 2 heaped tablespoons
• Mustard Oil – 2 tablespoons 
• Canola Oil – 1 cup (for deep frying)
• Bay leaf – 1 or 2
• Cinnamon – ½ of a thin stick
• Clove – 2-3

Tips:

• Use Nutri bullet (extractor blade) to make the pastes.
• Use Food Chopper to chop the Onion.

Directions:

• Make the marinade by whisking the Yogurt with Turmeric Powder, Salt (¼ teaspoon), Red Chili Powder, Coriander Powder, Meat Masala and Ginger and Garlic Paste. Keep it aside.
• Heat a wok on medium high heat.
• Add the Canola Oil in it.
• Wait for a few minutes so that the oil gets hot then add the Jackfruit Pieces.
• Fry them to a golden red color then transfer to the marinade. Mix to coat.
• Now fry the Potatoes to a golden red color as well and keep them aside (not in the marinade).
• Heat a frying pan with Mustard Oil over medium high heat.
• Wait for a few seconds so that the oil smokes then temper with the whole spices (Bay leaf, Cloves and Cinnamon).
• Next add the Onion, fry till golden brown then add the Garlic paste.
• Now add the Tomato with the Salt (¼ teaspoon) and Cumin Powder. Fry. Turn down the heat to medium or low and stir occasionally. 
• When the spice mix is ready (roughly after 10 minutes the oil starts separating from the paste), add the marinated Jackfruit and fried potatoes in it and transfer everything to the pressure cooker.
• Add about 1-2 cups of water (per desired amount of curry). Tip: I usually add a little water to the pan (to wash it lightly) and use that water for making the curry.
• 2 whistles over medium heat will be enough to cook everything. You can also do the same cooking in the pan, cover and cook for 20 minutes over low heat (or until the potatoes are cooked).
• Finally add the Garam Masala. Stir to mix.
• Delicious Kathal ki Sabji is ready. Serve hot with Luchi, Paratha or Jeera Rice.

Love Indian Vegetarian dishes with Potatoes? Try these as well:

• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Panch Bhaja (Crispy Deep Fried Vegetables)
• Alu Begun-er Chonka (Bengali recipe: Stir-fried Potatoes and Eggplant)
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Alu Posto (Bengali recipe: Potatoes with Poppy Seeds)
• Jhinge Alu Posto (Ridge Gourd and Potatoes with Poppy Seeds)
• Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)
• Gajar Alu Matar (Curried Carrots and Potatoes with Peas)
• Alur Dom (Bengali recipe: Potatoes with gravy)
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Masala Alu (Stir fried Potatoes with Indian spices)
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Alu Bhindi (Bengali Torkari - Potatoes with Okra stir fry)
• Alu Kopir Torkari (Potatoes with Cauliflower Stir Fry/ Curry)
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
• Kalo Jeere diye Alur Torkari (Bengali recipe: Potatoes with Nigella Seeds)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Masala Alu (Spiced Potatoes)
• Alu Shimla Mirch Sabji (Potatoes with Bell Peppers Stir Fry)
• Alu Shimla Mirch Tamatar Sabji (Potato with Bell Peppers in a Tomato gravy)
• Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)