Saturday, 21 January 2012

(Jackfruit) Kathal sabzi

kathal sabzi

Kathal or jackfruit is mainly grown in tropics as tropical conditions are suitable for its growth. Unlike the common practice of deep frying it, in this recipe, kathal is first boiled and then cooked with spices and onion- tomato paste. This is a healthier way to cook kathal as deep frying destroys its nutrients and adds to the calorie intake. As far as taste is concerned, try it. I bet you won’t be disappointed.
Recipe of kathal sabzi
500 grams kathal (jackfruit)
1 onion
2 tomatoes
4-5 garlic cloves
2 green chillies
1 inch piece ginger
3/4 tsp salt or to taste
1/2 tsp turmeric powder
3/4 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp oil
1. Smear oil on your hands and remove outer covering of kathal. Cut into pieces.
2. Boil water in a pan with 2 tsp salt and 1/2 tsp turmeric powder. Add kathal and boil uncovered for about 8 minutes. Strain and keep aside.
3. Mince together onion, tomato, garlic, ginger and green chillies in a blender to form a paste.
4. Heat oil in a pan and add onion- tomato paste. Add salt and rest of the spices and cook till oil begins to separate.
5. Add kathal and cook covered on low heat for about 10 minutes. Stir occasionally. Garnish with coriander leaves and serve hot kathal ki sabzi with rotis or parathas.
Healthy Bytes- kathal is rich in Potassium thus it helps in lowering the blood pressure. Jackfruit also has anti- ageing, anti- ulcer properties.
100 grams of jackfruit contains
Total carbohydrates- 24 g
Calories- 94
Dietary fiber- 2 g
Potassium- 303 mg
Protein- 1 g
Vitamin A -297 I U

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