Name: Sookha Kathal Masala
Prep time: 20 min
Cook time: 25 min
Total time: 75 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Raw Jackfruit, kathal, peeled, cubed, and pre-boiled until tender; 2 large Onion, finely sliced lengthwise; 1½ tbsp Ginger-Garlic Paste, freshly pounded; 2 Green Chili Pepper, slit; 3 tbsp Mustard Oil, essential for frying the jackfruit and building flavor; 1 tsp Cumin Seeds, jeera; 1 Indian Bay Leaf, tej patta; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, spicy variety; 1½ tsp Ground Coriander, dhania; 1 tsp Meat Masala, 100% vegetarian, crucial for the 'mock meat' flavor; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

1 hr 15 mintotal

45 min hands-on30 min hands-off

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

Add to your week

Method

Heat 2 tablespoons of mustard oil in a heavy kadai until smoking. Lower the heat. Add the pre-boiled jackfruit (kathal) pieces and fry them for 6-8 minutes until they turn dark golden and slightly crispy on the edges. Remove and set aside.
6–8 min
In the same kadai, add the remaining 1 tablespoon of mustard oil. Add the cumin seeds and bay leaf. Let them release their aroma.
Add the thinly sliced onions. Fry on medium heat patiently until they turn dark, caramelized brown. This is crucial for a rich base.
Add the ginger-garlic paste and slit green chillies and fry briskly for 2 minutes.
2 min
Lower the flame and add turmeric, red chilli powder, coriander powder, and salt. Add 2 tablespoons of water immediately so the dry spices do not burn. Cook until the oil separates.
Add the fried jackfruit pieces back into the kadai. Toss them vigorously to coat every fibrous strand with the dark, spicy onion masala.
Cover the pan and cook on the lowest heat setting for 5 minutes, allowing the jackfruit to absorb the intense flavors.
5 min
Remove the lid. Sprinkle the 'Meat Masala' (which is completely vegetarian) over the sabzi. Stir-fry uncovered on medium heat for 2 minutes to crisp it up slightly.
2 min
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Deeply browned, incredibly 'meaty', and fibrous chunks of jackfruit tightly hugged by an intensely spicy, smoky, caramelized onion coating.

Getting it right

Tip

Do not skip frying the boiled jackfruit before adding it to the masala. This seals the fibrous texture, making it remarkably similar to shredded meat, earning it the title of the 'vegetarian's mutton'.

What to serve it with

A profoundly rich, celebratory-style dry dish. Best eaten with flaky Laccha Parathas or thick Tandoori Roti.

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