Jackfruit Sabzi Food
JACKFRUIT CURRY (KATHAL SUBZI)
Know as the vegetarian's meat, jackfruit or kathal (as its known in India) is a meaty and delicious fruit. This curry is a low-fat version of my mother's original recipe. The dish goes very well with steamed basmati rice or roti.
Provided by Sunaina
Categories World Cuisine Recipes Asian Indian
Time 57m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.
- Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
- Transfer onion and tomato mixture to a food processor; process into a smooth paste.
- Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 33.8 g, Fat 11.4 g, Fiber 7.7 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 685.2 mg, Sugar 10.6 g
MIXED SABZI
Some English words have become part of Urdu names for dishes, as with this one, which is called mixed sabzi. Sabzi is the Urdu word for vegetables and the recipe calls for a mix of vegetables stir-fried and simply spiced for a quick weeknight main, or hefty side. Whatever's in season tends to taste best. In Pakistan, it is most often made with cauliflower, potatoes, peas and carrots. But, it is great with any vegetables really: eggplant, green beans, bell peppers, bitter gourd or pumpkin, too. For convenience, you can even use mixed frozen vegetables. Roti or cooked rice are ideal for serving alongside.
Provided by Zainab Shah
Categories dinner, easy, quick, weeknight, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add cumin and mustard seeds and stir until the seeds start sputtering, 1 to 3 minutes. Add ginger and garlic and cook, stirring, for 1 minute.
- Add onion and cook, stirring often, until it starts to turn golden brown, about 5 minutes. Stir in the tomatoes, chiles, garam masala, turmeric and red chile powder. Add salt and mix well. Cook, stirring occasionally, until tomatoes are tender and the oil starts to separate, about 4 minutes.
- Add the cauliflower, potato, carrot, peas and 1/2 cup water and mix well. Cover and cook on medium for 10 minutes. Uncover and cook on high, stirring occasionally, to your desired sauciness, 2 to 5 minutes. Top with cilantro and serve.
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