Jackfruit Subzi (Kathal Recipe)

Have you ever seen this really gigantic green pokey vegetable called Jackfruit (aka Kathal) and wondered how on earth you can cook it? Well, wonder no more. Try this simple and delicious recipe for Jackfruit Sabzi and get acquainted with the wonderful flavor and texture of a truly versatile fruit/vegetable – Jackfruit.

Prep Time: 30 minutes (for frying and chopping)
Cook Time: 30 minutes
Serves: 5-6

Young Jackfruit – 2 cans
Oil – for deep frying
Oil – 2 Tbsp
Onions – 1 medium, finely chopped
Salt – to taste
Garlic – 1 Tbsp, minced
Ginger – 1 Tbsp, minced
Turmeric Powder – 1/4 tsp
Tomatoes – 2 medium, chopped
Coriander Powder – 2 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Garam Masala – 2 tsp
Water – 1/2 cup (divided)
Yogurt – 1/2 cup
Cilantro (Coriander Leaves) – for garnishing


1. Heat Oil for deep frying.
2. Drain liquid from Jackfruit and cut into bite sized pieces. Blot dry with a paper towel.
3. Fry Jackfruit until golden brown (try not to overcrowd pan).
4. Remove onto a paper towel lined plate and keep aside.
5. In a medium sized pan, heat Oil.
6. Add Onions and a little salt and cook until light brown.
7. Add Garlic, Ginger, Turmeric Powder and cook for 2-3 minutes.
8. Add Tomatoes and cook until the oil separates.
9. Reduce stove to low and add Coriander Powder, Cumin Powder, Red Chili Powder, Garam Masala. Mix well.
10. Add 1/4 cup water, mix well and add fried Jackfruit. Mix to coat Jackfruit well.
11. Add Yogurt and mix quickly and thoroughly.
12. Add 1/4 cup water, mix, cover and cook for 3-5 minutes (stir in between).
13. Garnish with Cilantro (Coriander Leaves).

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0 thoughts on “Jackfruit Subzi (Kathal Recipe)

  1. I like both ripe and cooked jack fruit, But didn’t know how to make it delicious curry.

    I have just cooked it with your recipe. I didn’t taste it bt It looks great.
    Next time I will not fry this ’cause it took more oil.
    Thankyou ma’am.

  2. this is not a fashion show she looks great their personality fits well and their great. I am Mexican but till know I am not sure I have learn a lot about Indian food thank you so much your kind people love you.

  3. Pls tell me what is the equipment called on which you rest your spatula, that white thing on the stove and where i can find it

    1. Hi Nish,

      It is called a spoon rest. You can usually find it in the houseware section of stores like Walmart, Target, etc.

  4. Hi Hetal and anuja,

    I would like to try this receipe.I went to the store to purchase the canned jackfruit.There are two canned varieties.
    1.preserved in sugar and water.
    2.peserved in salt and water.

    which one to use ????

  5. Hi – was searching for a jackfruit recipe afetr eating a curry in a friend’s house. Thanks for sharing this. I substituted methi seeds for cumin and saunf for the garam masala. Also pan fried the jack fruit rather than deep fry. It came out well. Next time I will use it in the veg kebabs I make – thanks for the idea. Cheers and keep up the great work !!

  6. Hi Hetal,

    Your top color compliments your skin tone very much. You & Anuja have good presentation skills and love watching your videos. Anuja plz wear darker color lipsticks, lighter colors suit young people.


  7. Hi Anuja & Hetal!
    I am very happy to know that we can get jackfruit from Asian stores.I will try to find..many times i felt bad that i m missing jackfruit recipes.i dontknow whether you know or not about jackfruit biryani..Your recipe is looking yummy…definitely i will try this and let you know..Recently i could know about your blog from 2day i will be your follower.Grt job!But i dont know about all these blogs i just started the blog to share what i know…Thanq once again..happy cooking!

  8. Hi Anuja & Hetal…

    Loved the way you cooked the kathal..thanks for this one.
    Now am waiting desperately for Anuja’s “KABAB” recipe made out of Kathal..as you mentioned towards the end of this video.
    Hope to see soon on your site.


  9. hey you know i am a great fond of this subzi and i was looking for this raw jackfruit but not so sure where to get. i will definitely find this out and try this lovely dish. thanks a lot…..

  10. I would like to make the jackfruit without deep frying as I am trying to lose some weight? what would be the best way to do that?

  11. Hey ladies,
    I tried out this dish and it was awesome. I skipped the garam masala and the yogurt as i am not a big fan of those. Next time i will make it more healthier by steaming the baby jackfruit instead of deep frying.Thanks for this recipe!

    1. Rub oil on ur hands well before cutting,rub a slice of lemon on the knife u use for cutting.that’s the way i saw subziwalas cut jackfruit and they cut it really fast this way.hope that helps!

  12. Hello!
    Love your blog.
    Mature jackfruit seeds are boiled and eaten as a snack in S. Kanara. Ground coconut replaces yogurt in jackfruit curry. Ripe jackfriut is used to make idlis and
    vadas (appa); the leaves are used to make cups in which to steam idlis. The tree is used to make furniture.

    Maybe Bindu was referring to Breadfruit.

  13. Hi Anuja and Hetal,
    I hate to ask as I know how busy the two of you are, but do you think you will have stuffed eggplants as one of your upcoming yummies? I know you have the okra, but the little stuffed eggplants are sooooo good, and would love to know how to make them…keep up the good work!!!

  14. Thats a wonderful recipe.. Thank you girls! We make some konkani curries n subzi using jackfruit… Jackfruit chips also taste yummy! But this one is different..

    do share jackfruit pulav n kabab recipes too 🙂

  15. Hi Ladies,

    Anuja, thank u so much for sharing this wonderful recipe.
    Jackfruit gives such a great flavor, that you cant stop eating it. i just love to prepare Jackfruit sambar[kootu in kannada]. thanx again for letting us know that we get ripe ones also.


  16. Hello, I am from Gujarat and we do not use Jackfruit at all. So this is great to see. I would great appreciate it if you could share the other Jackfruit recipes also. Thank you very much! You guys do a great job!

  17. Hi girls,

    Thanks a ton for this video…I was waiting for it since long. Though, Like Anuja said we have been making this in our family since ages and the recipe is being transferred from Mum to Daughter. But I wanted to know your version.

    Its almost the same except that we do not add yoghurt to it. I always used to keep a can in my pantry in case you upload a video of the same 😉 so now is the time to open it. Will definitely try it tomorrow with yoghurt.

    Bless you both!

  18. Well I have the opposite problem to most people, I live in Thailand and we only have fresh Jackfruit, but it’s everywhere. The problem is I can only get ripe fruit the locals won’t cut it until it’s ripe. It’s still very firm so should be okay, anyway will let you know.

  19. We find lots of kathal (Raw and ripe) in Georgia, USA. I don’t know if they grow kathal here or not, but you can find tons of kathals in asian stores espesially Chinese or Thai farmers market. And, those kathals are the same as we used to eat in our country. So, we don’t miss kathal that much.

  20. Hi Hetal,

    A yummy, very different recipe with Jackfruit….here in Kerala we have many different recipes with it like what Anuja said…..but definitely not this one…..will try it soon….

    The one that Bindu Joseph has mentioned is sheemachakka (yes it looks like a rugby ball)….it is taken as a combination dish with fish curry….

  21. I have a simpler recipe with no frying of kathal. Make thin shreds of jack fruit. Heat some oil in the pan . Add a little mustard seeds, after they crackle,add a little turmeric powder and the shredded jack fruit. Saute till the kathal gets tender.Put a lid on the pan. Add salt and a little sugar to taste. Saute a little more. Add fresh coconut ( appro 1/2 the quantity of Jack fruit.) saute a little more. Garnish with coriander leaves and serve!!

    I live in India. So it is easier to get fresh coconut. If you don’t have fresh coconut, you can add shredded dry coconut. Just sprinkle a little water when you mix it with the Jackfruit. The amount of dried coconut will be 1/4th to the quantity of jackfriut.

    1. What does it taste like? I have never had jackgruit curry. Just wondering if it tastes like plantain curry or some other vegetable… Thanks

      1. Hi R,

        Personally, I don’t think jackfruit tastes like anything else. However, the texture is very meaty and fibrous. Don’t worry if anyone is a vegetarian out there, it does not really taste like meat.

  22. How long did you deep fry the jackfruit? Should it get cooked inside too like pakoda or are we looking for outside color?

    Anuja, when you held the veggie piece above the oil and were still talking, you were so involved in explaining.. I was really scared that you may drop it by mistake into the hot oil from that height!! I have had that experience and know first hand how much it hurts! So next time when you are talking, please keep your hands away from hot oil. We want to know details and tips from you guys but don’t want you to make such mistakes and definitely want you to be safe first.

    1. Hi R,

      The jackfruit was cooked until it was golden brown from the outside. If your flame is medium and the oil is not too hot, it should cook well on the inside in the same time. Plus, it will get additional cooking time on the stove. Thanks you for looking out for us…you made a good point.

  23. U can find the canned one’s in most of the Indian stores..I usually buy from Indian store..Also have seen in couple of chineese stores like RAnch..They even sell the raw one..not sure about the american store..Hope this helps..

  24. just love this sabji. In India I remember it use to be so difficult to cut and clean this sabji. This was a summer vegetable and whoever use to make it sends it out to friendly neighbors. I am sure this can vegetable is from Indian store. Will definitely try to make it.

  25. Hi Hetal/Anuja,
    Great recipe. I just love jack fruit sabzi, but its been 5 yrs I have come to US and couldn’t find one. Could u pls pls tell me from which store did u buy it and from which section. I am really looking forward to ur reply because I really want to make this recipe. Thanks a lot and keep up the gud work.

    1. Hi Jaya,

      We got our jackfruit cans from an Asian store. The brand is Aroy-D and the can says “Young Green Jackfruit in Brine”.

  26. Me and my family miss kathal since we dont get the fresh one here in vancouver, came to know about the canned one through ur recipe,where can we find it ? and does it tastes as good as the fresh one or not.


    1. Hi Shalu,

      We got our jackfruit cans from an Asian store. The brand is Aroy-D and the can says “Young Green Jackfruit in Brine”. As with anything else (fresh vs canned), the purist will find a taste difference. This particular item (jackfruit) is tricky to work with and a bit of a messy affair when fresh so it makes the canned variety very appealing 🙂

      1. Thanks so much,found the cans at a chinese store,made it for lunch yesterday,and it turned out so good,and the canned variety is very easy to use for sure,it holds the shape well even after its cooked. next time i am gonna buy a whole box of jackfruit cans

        thanks a tonne!for adding a yummy,so much missed dish in our pantry,now we can have kathal throughout the year.

        Keep up the good work and keep posting more yummy recipes!

  27. H & A, I guess yogurt will change and gives a different flavor to the curry. Can we avoid that ? B’coz in South India we don’t add curd for the curry. I guess this will spoilt the taste of the curry.

    Other than that your recipe was fabulous. How did you chopped the onion too fine ?

    Which brand of Baby Jack Fruit is good ? Pls give the brand name & pls don’t say use any store brand 🙂

    1. Hi Sha,

      If you don’t prefer yogurt, you can leave it out…just add a little more water to form a gravy. We used a food processor for the onions. Our jackfruit cans were purchased from an Asian store. The brand is Aroy-D and it says “Young Green Jackfruit in Brine”.

  28. Hi Hetal and Anuja

    Nice to see you’ll trying a jackfruit sabzi .. WOW .. something so different …. SMTC rocks !!!!
    Generally in Kerala .. we have this … quite often (I have no idea about the recipe though .. oops .. i know coconut is used .. ha ha).. but its made with a jackfruit that looks something like a rugby ball (shape) .. may be oval … and smaller. The huge ones are generally eaten ripe …
    Anyways … keep it up … waiting for more … unfortunately can’t make this since we don’t get jackfruit here in Germany .. have never seen really … 🙂

    1. Hello Bindu,

      you should be able to get these jackfruits in Asian shops, canned in brine. The brand is usually Aroy-D. I too live in Germany and have cooked these jackfruits several times.

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