__"Kathal ki Sabji"__ or Jackfruit curry is a delicious and popular dish from India, especially in the northern regions. This dish is made by cooking ripe jackfruit in a spicy and flavorful masala.

The popularity of Kathal ki Sabji has increased in recent years as people have become more health-conscious and are looking for new vegetarian options. Jackfruit is a nutritious and versatile ingredient that can be used in many different dishes. It has a unique taste and texture that makes it a perfect substitute for meat in vegan and vegetarian dishes.

## What is Kathal?
[Kathal](https://en.wikipedia.org/wiki/Jackfruit "Wikipedia link for Kathal or Jackfruit"), also known as Jackfruit, is a large tropical fruit that is native to South India. It is a member of the mulberry family and is one of the largest trees in the world.

Although it is classified as a fruit, the fleshy part of the unripe jackfruit is used as a vegetable in cooking. It has a slightly sweet and nutty flavor that is often compared to a combination of mango and pineapple.

The texture of Kathal is unique and can be described as a cross between a potato and a pineapple. When cooked, it has a tender and meaty texture that makes it a popular vegetarian alternative to meat.

## Is Kathal and Jackfruit the Same Thing?
Yes, the terms "Kathal" and "Jackfruit" are used interchangeably to refer to the same fruit. The difference is in the language - "Kathal" is the term used in India, especially in Hindi and Punjabi, while "Jackfruit" is the more commonly used term in English.

There is a common misconception that Jackfruit and [Durian](https://en.wikipedia.org/wiki/Durian "Durian Wikipedia") are the same fruit, but they are not. Jackfruit has a sweet and fruity flavor while Durian has a strong and pungent flavor. Additionally, Jackfruit is often used as a vegetable while Durian is only used as a fruit.

## Benefits of Eating Kathal
1. Kathal is a rich source of nutrients and vitamins, including vitamins C and B6, potassium, and dietary fiber. Additionally, it serves as an excellent source of protein and antioxidants.
2. There are numerous health benefits associated with eating Kathal. It can help to improve heart health, boost the immune system, regulate blood sugar levels, and aid in digestion.
3. Eating Kathal can benefit the body in several ways. Its high fiber content can keep you feeling full and satisfied, while its antioxidants can help to protect against cellular damage and chronic diseases. Additionally, the vitamins and minerals in Kathal can help to support overall health and wellness.

## The Best Way to Cook Jackfruit
1. Preparing Jackfruit involves cutting it into smaller pieces and removing the tough outer layer and seeds. This can be done using a sharp knife or a special tool designed for this purpose.
2. When cooking Jackfruit, it's important to keep a few tips in mind. For example, it's best to choose young and unripe Jackfruit for savory dishes like Kathal ki Sabji, as ripe Jackfruit has a sweeter flavor that may not be ideal for savory dishes. Additionally, cooking Jackfruit with spices and seasonings can help to enhance its flavor and improve the overall taste of the dish.
3. There are several ways to cook Jackfruit, but some of the best methods include sautéing, roasting, grilling, and slow-cooking. Each method can bring out different flavors and textures in the Jackfruit, so it's worth experimenting to find the one that works best for you. When making Kathal ki Sabji, a popular Punjabi-style dish, the Jackfruit is usually sautéed with spices and then simmered in a flavorful sauce until it is tender and infused with flavor.

## Recipe: Kathal ki Sabji
This recipe for Kathal ki Sabji is a flavorful and delicious dish that showcases the versatility of Jackfruit.

![kathal-ki-sabji](//images.ctfassets.net/tkxc2stwz6tp/2O7zkq2G6lBToCPTu54fNA/2597b5f5899ca8354291077a6e0e2c55/kathal-ki-sabji.jpg?fm=jpg&w=700)
Image by [Lopanayak](https://commons.wikimedia.org/w/index.php?title=User:Lopanayak) licensed under [CC BY-SA 4.0](https://creativecommons.org/licenses/by-sa/4.0/). 

## Ingredients:
- 1 large unripe Jackfruit
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt, to taste
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro

## Steps:
1. Cut the Jackfruit into small pieces and remove the tough outer layer and seeds.
2. Using a large saucepan, heat the oil on a medium heat setting. Add the cumin seeds and mustard seeds and let them crackle.
3. Add and cook the onion, garlic, and ginger together until the onion becomes clear.
4. Add the turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt. Cook for another 2 minutes.
5. Add the diced tomatoes and Jackfruit pieces to the pan and mix well.
6. Reduce the heat to low, cover the pan, and let the Jackfruit simmer for 20 minutes or until it is tender.
7. Stir in the chopped cilantro and serve the Kathal ki Sabji with rice or bread.

## Tips:
- Choose young and unripe Jackfruit for this recipe, as it has a firmer texture and less sweetness.
- You can adjust the spices and seasonings to your liking to make the Kathal ki Sabzi as mild or spicy as you prefer.
- Serve the dish hot for the best flavor and texture.

## Serving Suggestions:
Serve it with steamed rice or naan bread for a delicious and filling meal.
You can also serve the dish with roti, paratha, or any other type of flatbread for a tasty and satisfying meal.

In this article, we discussed the delicious and nutritious dish, "Kathal ki Sabji". We learned that kathal is a vegetable that is commonly referred to as jackfruit. We explored the similarities and differences between the two and discussed the many health benefits of eating kathal. We also explored the best ways to cook jackfruit, including tips and tricks for making the perfect kathal ki sabzi.

## Final thoughts on Kathal ki Sabji
Kathal ki sabji is a delicious and healthy dish that is easy to make at home. The combination of flavors and textures make it a unique and satisfying dish that is perfect for any meal. Whether you are a seasoned cook or just starting out, this recipe is a great way to explore the world of kathal and add a new, nutritious dish to your repertoire.

## Encouragement to try the dish at home
If you have never tried kathal ki sabzi before, we encourage you to give it a try. The dish is simple to make and the ingredients are easily accessible. The end result is a delicious, healthy, and unique dish that is sure to impress your friends and family. So, why not give it a try and see for yourself what all the fuss is about?

kathal-ki-sabji

Get ready to tantalize your taste buds with Kathal ki Sabji! A perfect blend of spicy and tangy flavors, this dish is a must-try for all vegetarians. Made with versatile jackfruit, loaded with nutrients, and packed with a bold taste. Try this authentic Punjabi recipe today for a heavenly experience!

Aromatic Kathal Ki Sabji with Simple Ingredients

Get ready to tantalize your taste buds with Kathal ki Sabji! A perfect blend of spicy and tangy flavors, this dish is a must-try for all vegetarians.

Aromatic kathal Ki Sabji with Simple Ingredients

## INGREDIENTS

- 1/2 cup whole Wheat Flour
- 1 ripe Banana
- 1/2 cup Sugar
- 3 Tablespoon Milk
- 1/2 Teaspoon Fennel seeds
- 1/2 Teaspoon Black Pepper
- 1-2 pinch of Baking soda
- Oil for deep frying
- 1 Tablespoon Milk Powder(optional)

## PREPARATION

- Crush the ripe banana with a fork or using your hand to a fine paste
- Crush the fennel seeds and black pepper in a mortar or in a small mixture jar
- In a bowl add the crushed banana, wheat flour, sugar, crushed fennel seeds and black pepper powder, baking soda and a teaspoon of oil. 
- Add milk powder if you have. Mix well.
- Add milk slowly as needed to make a thick consistency batter. You can add more if your batter is too thick.
- Mix everything very well and better, if mixed in one direction.
- The Batter should be the consistency of Pakora batter.

## STEPS

- Heat oil in a pan on medium to high heat.
- To check if the oil is at right tempreture, put one drop of batter into the oil. The batter should come up floating but should not change color right away.
- Drop onle small ball of batter at a time in to the oil you can use spoon to drop one spoon full of batter into the oil.
- Don’t over crowd the frying pan. The balls should have enough room to float.
- Fry the balls till they change color to golden brown from all the sides
- Turn the sides occasionally. 
- It will take 3-4 minutes to cook properly.
- Remove the balls from oil and keep on a plate coverd with paper towel.
- It can be serverd right away or can be stored for one day at the room temepreture.


gulgula mini donut

Sweet and fluffy donut like balls made with wheat flour and ripe banana. 

Gulgulla- Wheat Flour and Banana balls

## INGREDIENTS
- Toor Dal / Split pigeon peas – 1/3 cup
- Masoor Dal / Pink lentiles – 1/3 cup
- Moong Dal – 1/3 cup
- 1 inch Ginger grated or finely crushed
- Turmeric powder – ½ tsp
- Water – 2 cups
- 1/3 Cup 1 inch chopped green Beans
The following vegetables should be cut in big chunks
- 1 Medium Potato 
- 1 Brinjal/Eggplant
- 1 Big tomato or 2 medium size Tomato 
- 1/2 cup Chopped Yam(suran)
- 1/2 cup Pumpkin or Squash 
- 1/3 cup Big Chopped Carrot 
- 1/3 cup chopped Plantain
- 1/3 cup chopped Taro root 
- 1 Teaspoon dry roasted and crushed powder of Cumin and dry red chilli
- Salt according to taste
- 1 Teaspoon Cumin seeds
- 1/2 Teaspoon Panch Phooran( Its a mixture of Fennel seeds (Saunf), Cumin seeds (Jeera), Nigella seeds (Kalonji), Yellow or Black mustard seeds (Rai),  Fenugreek seeds (Methi)
- 1 Tablespoon Ghee or Vegetable Oil

## PREPARATION
- Rinse the dals well and soak till you chop the vegetables
- Chop the above mentioned vegetables in 1 inch chunks

## STEPS
- Heat 2 glasses of water in a deep vessel like a sauce pan.
- Add soaked dal and chopped veggies to the wather
- Add Turmeric powder and Salt
- Cover the lid and put the flame high
- After 3-4 minutes simmer the flame to low to medium 
- In 20-25 minutes open the lid(careful for the escaping smoke) and mix everything well.
- Check the consistency and add little hot water if needed

## FOR TEMPERING
- Add Ghee or oil to a deep vesseled pan
- When heated up add cumin and panch phooran to it
- Add one or two whole dry chilli
- Add the crushed Ginger
- Saute for 2 minutes
- Add the boiled dal mix to it ( careful for the escaping smaoke)
- Mix well and turn off the flame in 2 minutes
- Sprinkle some chopped grean coriander leaves and our prepared cumin-chilli dry roasted powder
- Serve with Rice or Paratha

Oriya Special Dalma

 Dalma carries an authentic taste of  Oriya cuisine. In this recipe I used Moong Dal, Yellow split pigeon peas and Moong daaled with Masoo Dal and a lot of veggies  pigeon peas

Oriya Special Dalma 

## INGREDIENTS
- Split Moong beans/dal 1 cup
- 1 small size tomato, chopped 
- 1 inch of peeled and finely chopped ginger
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon of green split green chillies or red chili powder or cayenne pepper
- 1 Tablespoon ghee or any cooking oil
- 1 pinch Asafoetida powder (optional)

## METHOD
- Dry roast the split dal on a medium flame for 2-3 minutes. It brings out aroma of the dal to the surface.
- Rinse the dal well
- Add it to a saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
- Add tomato, salt and turmeric powder to it
- Bring the dal to a boil on high flame, then cover the lid and cook until the dal beans are very tender and mixture has thickened, usually 15 to 20 minutes. 
- If necessary, add more water, and stir.

## TADKA
- Heat ghee or oil in a small saucepan 
- When hot add cumin seed and chillies. 
- Add Asafoetida powder and grated ginger, stir for 2 minutes without burning
- Pour this mixture on the cooked dal 
- You can add some chopped coriander leaves on top and serve with rice, or roti 

Split moong dal

Split Moong Dal is used as a side dish in Indian cuisine or it can be used as a soup itself . It is a super tasty and easily digestible dish prepared without any hassle.

Split Moong Dal

## INGREDIENTS
- 1 pound of whole boiled and peeled potatoes
- 2 tablespoon finely chopped onion
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 green chilly finely chopped
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/3 teaspoon red chilli powder or black pepper powder (optional)

## PREPARATION
- To boil the potatoes, pierce them with a knife once or twice if they are very big, place them into a deep vessel or saucepan and pour normal temp water so that the water is an inch above the potatoes.
- Add a pinch of salt to the water. Cover the saucepan and bring to a boil, then lower the heat to medium. 
- After 25 minutes test if the potatoes are done. A sharp knife should easily go through the potato. That should not be overcooked, some bindings should be there. Drain and set aside.

## METHOD
- Heat a medium-sized pot on medium heat. 
- Add ghee to it 
- When it melts, add cumin seeds and mustard seeds and allow them to splutter.
- Add the remaining spices to it.
- Add the cooked potatoes to the pot and mix well
- Break and smash them apart when you mix. But don't overdo it.
- Add water to the pot. Raise the flame to high to bring curry to a boil, then reduce the heat to the medium flame and simmer for 5 minutes.
- You can add more water to adjust the curry to your desired consistency. 
- Garnish with cilantro and serve as a soup or as a side dish with roti or naan.


Aloo Soup

Simple Aloo curry or Potato soup is very easy and quick to make. It doesn't require a lot of ingredients and it can be used as a soup or as a side dish.

Simple Aloo Curry 

## INGREDIENTS
- 1 cup white unscented rice
- 1 cup grated coconut or dessicated coconut
- 2 tablespoon ghee (clarified butter)/ butter or any cooking oil
- 1/4 teaspoon salt
- A pinch of baking soda.

## PREPARATION
- Wash and soak the rice in a deep vessle for approximately 7-8 hours
- wash the rice again and put in blender
- Add the coconut to the bleder and add 1/2 cup of water
- Make a fine paste, add water to make a pancake like consistency
- Add salt 1/4 teaspoon or according to taste
- Add a pinch of baking soda to the batter and mix well
- Cover the batter and keep it for 2 hours

## STEPS
- Place a pan, preferably kadai on stove 
- Heat it with medium flame
- Grease the surface with ghee or refined oil or ghee with a spoon or brush
- Pour a ladle full of batter in it and cover it with a small lid just to cover our pitha/ pancake and not the full pan.
- Sprinkle water to the edge of the cover so that water can seep into our pitha 
- Cook for 2 minutes
- Remove the lid and gently remove the pitha with a smooth spatula(chances of breaking it are high so be careful)
- Likewise, repeat the same for other loads
- Serve the pithas hot and fresh with cooking cream, milk and sugar combined or individually as you like.

Chitau Pitha

Chitau Pitha is a kind of soft pancake made with rice and coconut. It's a traditional Odia recipe usually made on the occasion of Chitalagi Amavasya.

## INGREDIENTS

- 1/2 cup Whice Rice (preferably non scented)
- 1 cup Curd
- 4-5 cloves of Garlic
- 7-8 Curry Leaves
- 1 Dry Chilli
- 1 Green Chilli
- 1/2 Teaspoon Black Mustard seeds
- 1/4 teaspoon Turmeric powder
- 2 Teaspoons of Mustard Oil or any cooking oil for Tadka
- 1 Teaspoon Salt

## PREPARATION

- Wash the rice well and soak for more than 15 minutes.
- Make a coarse paste/batter of the soaked rice.
- Chop the green chilly and dry chilly.
- Chop or crush the garlic cloves

## STEPS

- Heat 2 Teaspoon oil in a thick bottomed and deep vessel on medium to high heat.
- When the oil is hot, add mustard seed, chillies, Curry leaves, crushed Garlic
- Saute all the spices well
- Now, pour the rice batter slowly and stir it continously
- Add turmeric powder and salt to taste
- Add one glass of hot water and mix well.
- Cover the vessel and cook for 10 minutes on low to medium flame.
- After 10-12 minutes, open the lid and give a good stir.
- Serve Dahi Kanji with rice or serve it as a soup alone.

dahi Kanji

A unique cuisine of Odisha, a state of India. It's a nice blender of curd and rice flour. Dahi kanji not only tastes amazing it also soothes your gut and fills your stomach. 

Dahi Kanji (rice flour and curd soup) 


## INGREDIENTS

- 1 cup of small or medium Shrimps( I use cooked white Pacific shrimps from Walmart)
- 1 potato boiled and cut into big chunks
- 1/4 cup of  finely chopped Tomato
- 1 Teaspoon finely chopped Onion
- 1 Teaspoon Salt or add as per your taste
- 1 Teaspoon of Turmeric powder
- 2 Tablespoons Mustard oil or Vegetable oil
- 2 Teaspoons of Black Mustard seeds
- 6 medium Garlic cloves
- 1-2 Red Dry Chilli

## PREPARATION

- Keep the shrimps in a bowl, add 1/2 Teaspoon Turmeric powder, 1/2 Teaspoon of Salt and marinate it well.
- Take the Mustard, Dry chillies, Garlic cloves and make a fine paste with some water.

## STEPS

- Heat 1 Tablespoon of Oil in a pan
- When the Oil is hot, add the Shrimp and shallow fry until they are cooked or for 5 minutes approximately
- Take out the Shrimps to a plate
- Add one tablespoon of oil to the same pan and heat it
- Add some mustard and wait for it to splutter
- Add the chopped Onion
- Saute for 2 minutes 
- Add the Mustard paste and half cup of water
- Mix well
- Add chopped Tomato, Salt, Turmeric powder
- The mixture will give a nice aroma. Don't let the Masala to stick to the pan. If needed add a spoon or two of water
- Now, add the Shrimps and potato chunks
- Mix everything very well
- After 2 minutes, add a cup of hot or normal tempreture water to it
- Mix well and cover the lid for a good boil
- In 3-4 minutes remove the lid and mix everything well
- Turn off the heat
- Enjoy with Rice 

## TIPS

- Don't let the masala to stick the pan for more than 30 seconds. Otherwise, the taste will be bitter.


Shrimp Curry

Easy and authentic mustard shrimp recipe uses mustard seeds paste with aromatics garlic, chilies and a few cumin seeds.

Shrimp with Mustard paste 

## INGREDIENTS
- Cabbage – 750 gram
- Green Gram - 75 gram
- Shredded coconut - 1 cup
- Dry chilies - Qty 1
- Garlic - 15 cloves
- Black gram - 2 Tablespoons
- Mustard seeds - 2 Teaspoons
- Turmeric powder - 1 Teaspoons
- Mustard/any vegetable oil - 4 Tablespoons
- Salt as per taste

## PREPARATION : 
- Chop the cabbage into very fine pieces
- Heat a kadhai/pan and dry roast the green gram  till nice aroma comes in.
- Boil the dry roasted green gram for 5-10 mins with salt as per taste.
- When it starts boiling, add chopped cabbage, stir it properly and cover it with a lid.
- Turn the heat to medium to low and allow the mixture to cook properly.

## FOR TADKA
- Heat oil a pan, add cloves of pealed garlic and sauté till it becomes light brown.
- Add the black gram, mustard seed and dry chill .Allow spluttering.
- Add the boiled cabbage and green gram ( muga dali ) to it,stir it properly and cover with a lid for 1 min.
- And then at last add shredded coconut and stir it . Serve hot.

Cabbage with Coconut

Cabbage with Coconut (ବନ୍ଧାକୋବି ଆଉ ନଡ଼ିଆ ସନ୍ତୁଳା) is a Odia dish made with fresh chopped cabbage and grated coconut.

Taste of Odisha: Traditional Odia Recipes for Every Occasion