How to make Jackfruit Sabzi -
Jack fruit cooked in a curry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Jackfruit (कट्ठल ), Roasted Peanuts (भुनी हुई मूंगफली)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Jackfruit Sabzi checkout Mughlai Jackfruit, Jackfruit Kerala Curry, Jackfruit Curry, Susal . You can also find more Main Course Vegetarian recipes like Baked Bread And Vegetable Pudding Kashipal Stir Fried Veggies with Glass Noodles in Sweet Cor Soya Chunks Manchurian
Jackfruit Sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Jackfruit Sabzi Recipe
Jackfruit 250 grams
Roasted Peanuts 2
Curry leaves 7-8
Peanuts,roasted 2 tablespoons
Ghee 1 tablespoon
Cumin seeds 1/2 tablespoon
Coconut scraped 2 tablespoons
Method
Step 1
Apply oil to a knife and remove skin of jackfruit. Separate the segments and remove the seeds. Cut into half inch sized cubes.
Step 2
Remove stems, wash and finely chop green chillies. Wash curry leaves and pat them dry. De-skin the roasted peanuts and crush coarsely. Heat ghee in a pan, add cumin seeds, green chillies and curry leaves. Add jackfruit cubes and sauté for two to three minutes.
Step 3
Add sufficient water and cook covered for further twelve to fifteen minutes or till the jackfruit is tender. Add crushed peanuts and scraped fresh coconut. Mix well and simmer for two to three minutes. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
