Jackfruit Curry (Khathal Sabzi)

To cook jackfruit curry, start by heating oil in a heavy-bottomed pan and shallow fry the jackfruit until golden brown. Remove and set aside. In the same pan, sauté cumin seeds, asafoetida, and chopped onions until golden. Add ginger garlic paste and tomato puree, stirring for a couple of minutes. Then, mix in spices like turmeric, red chili powder, coriander powder, amchur, and salt. Add the fried jackfruit back to the pan, pour in water, cover, and simmer for 15 minutes. Finally, stir in garam masala and red chili sauce before garnishing with fresh coriander.

Yes, jackfruit curry (Khathal Sabzi) is entirely plant-based, making it a perfect dish for both vegan and vegetarian diets. It uses jackfruit as the main ingredient along with spices and vegetables, ensuring a nutritious and flavorful meal without any animal products.

If you don't have jackfruit, you can substitute it with young green bananas or artichoke hearts for a similar texture. For spices, if you lack asafoetida, you can skip it or use a pinch of garlic powder. If you prefer a milder curry, reduce the amount of red chili powder or omit the red chili sauce.

To store leftover jackfruit curry, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the curry in a freezer-safe container, where it can last for up to 2-3 months. Reheat thoroughly before serving.

Jackfruit curry pairs beautifully with steamed basmati rice, naan, or roti. You can also serve it alongside a fresh salad or yogurt to balance the spices. For a complete meal, consider adding a side of lentils or chickpeas for extra protein.