Who would think you can do the kathal ki sabji oil free. Interestingly, steaming the Kathal vs. Deep frying makes no major difference to taste or texture of the final sabji. At least we think so, do try this out and let us know what you think.
Jackfruit: 500 gms (diced and peeled)
Tomatoes: 2 to 3
Green chillies: 1-2
Ginger: a small piece
Cumin seeds: ½ tsp
Turmeric powder: ¼ tsp
Coriander powder to taste
Red chilli powder to taste
Rock salt to taste
Fresh Coriander leaves for garnishing
Cut raw jackfruit in the slices, remove the seeds and the dry skin surrounding the seed attached to the jackfruit.
Use some mustard oil in your palm so that the jackfruit stickiness can be avoided
Use a stainless steel strainer and a cooker to steam the cut jackfruit pieces for 20 min or until the fruit turns soft.
In a wok, saute few cumin seeds until they turn brown
Add chopped onions in the wok and one cut green chilli and saute the mix well until onions turn light brown.
Now add the tomato paste made out of blending them to the onion mix and saute well.
Add some turmeric powder, coriander powder, red chilli powder, some salt and continue to cook the masala items.
Once the masala is cooked well, add the steamed jackfruit and cook for another 5-10 min on a low flame.
Sprinkle some chopped coriander leaves over the cooked jackfruit masala recipe and serve hot!
Food group: Vegetables
Vegetables are highly alkalising foods, helping our bodies balance our internal PH. A good dose of the vegetable food group ensures we provide the right material to the body to cleanse and nourish our bodies. Ideally, it is better to retain the water content of veggies, which frying, and baking may destroy. Switch to steaming and retain health bhi taste bhi!
Image courtesy for title pic: www.archanaskitchen.com
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