Holi Special: How to make Kathal Ki Sabzi at home

For vegetarians, Holi celebrations in the North is incomplete without the aroma and spiciness of Kathal Ki Sabzi. Often considered as meat of vegetarians, this classic dish is served with kachori, malpua, poori, and even rice and completes the meal on the festive occasion. Here's the simplest recipe one can try at home.

500 g raw jackfruit, 2 medium onions, 2 tomatoes, 1 tbsp ginger-garlic paste, 2–3 tbsp mustard oil, 1 tsp cumin seeds, 1 bay leaf, ½ tsp turmeric powder, 1 tsp red chilli powder, 1½ tsp coriander powder, ½ tsp garam masala, salt to taste, 1 cup water, and some fresh coriander leaves

First of all, apply mustard oil to your hands and knife and then cut raw jackfruit into cubes.

Wash and parboil for 5–7 minutes. Drain and set them aside.

Heat oil and shallow fry kathal pieces until lightly golden.

In the same pan, heat some more mustard oil, add cumin seeds and bay leaf. Let them crackle.

Add chopped onions and sauté until golden. Also, add ginger-garlic paste and cook till the raw smell disappears.

Now, add tomato puree, turmeric, chilli powder, coriander powder, and salt. Cook until oil separates.

Add fried jackfruit pieces and mix well. Pour water, cover, and cook on low for 15–20 minutes.

Lastly, add garam masala and garnish with fresh coriander. Serve hot with kachori, poori, or pulao.

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