Kathal Masala Sabji | कटहल मसाले की सब्जी | मसालेदार कटहल Jackfruit cutting tips | Chef Ranveer Brar
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- KATHAL KI SABJI - If you love Kathal (raw Jackfruit) but not sure how to cut/ use it, check out this recipe :) Kathal ka har hal milega yahaan!!
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Kathal Biryani - • Kathal/Jackfruit Birya...
Kathal Rara - • Punjabi Kathal Masala ...
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KATHAL MASALA SABJI
Preparation time 20 minutes
Cooking time 30-35 minutes
Serve 2-4
Ingredients
For Cutting
2 tbsp Mustard oil, सरसों का तेल
750 gms Jackfruit, peeled, cut into dices, कटहल
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
For Boiling
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
750 gms Jackfruit, peeled, cut into dices, कटा हुआ कटहल
For Ginger Garlic paste
1 ½ inch Ginger, peeled, sliced, अदरक
9-10 Garlic cloves, लहसुन
4 Green chili, less spicy, हरी मिर्च
Salt to taste, नमक स्वादअनुसार
For Frying
Oil for frying, तेल तलने के लिए
For Tempering
¼ cup fried Jackfruit Oil, तला हुआ कटहल का तेल
2-3 Bayleaf, तेजपत्ता
Prepared Ginger Garlic paste, तैयार किया हुआ अदरक लहसुन का पेस्ट
5 large Onions, slice, प्याज
¼ cup Curd, beaten, दही
1 ½ tbsp Coriander powder, धनिया पाउडर
1 ½ tbsp Byadgi red chili powder, बेडगी लाल मिर्च पाउडर
Fried Jackfruit, तला हुआ कटहल
½ cup Water, पानी
1 tbsp Garam masala powder, गरम मसाला पाउडर
Salt to taste, नमक स्वादअनुसार
½ tsp Sugar, चीनी
2-3 tsp Lemon juice, नींबू का रस
2 tbsp Coriander leaves, chopped, धनिया पत्ता
For Garnish
1 tsp Gravy oil, मसाले का तेल
Coriander sprig, धनिया पत्ता
Process
For Cutting
Firstly, apply a generous amount of mustard oil on the hands, knife and on the chopping board.
Cut the jackfruit from the middle into two halves. Remove the inner sticky white core of the jackfruit.
Seperate the pod from the skin of the jackfruit and cut them into cubes.
Keep the chopped pod cubes immersed in a bowl of water and salt to prevent discoloration. Rinse it well with water before using it for cooking.
For Boiling
In a big sauce pot or handi, add water, salt, turmeric powder and give a quick boil.
Add jackfruit pod and cook for 10-15 minutes or until half done.
Drain the water and keep it aside for further use.
For Ginger Garlic Paste
In a mortar pestle, add ginger, garlic, green chili and salt to taste.
Make a coarse mixture. Keep aside for further use.
For Frying
In a kadai, add oil, once it’s hot, add boiled jackfruit and fry them until light golden brown in color.
Keep it aside for further use.
For Tempering
In a handi, add oil, once it’s hot, add bay leaf, ginger garlic paste and saute it for 5-10 seconds.
Add onion and saute until translucent.
Add curd, coriander powder, Byadgi red chili powder and mix it well.
Add fried jackfruit,water and give a good stir.
Add garam masala, salt to taste, sugar and let it saute for a minute.
For finishing, add lemon juice and coriander leaves.
Transfer it into a serving dish, garnish it with coriander sprig and serve hot with roti.
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#kathalkisabzi #kathalmasala #ranveerbrar
#kathal #jackfruitrecipes #chakkappazham #chakkacurry #jackfruitsabzi #kathalkaachar #kathalkisabjikaisebanatehain #howtocutjackfruit
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Thank u Ranveer. I am a kayastha and the description and link you gave between kathal and kayastha community was so accurate. I made this dish today as per your instructions and it turned out to be awesome...
कटहल देखिये कटहल की धार देखिये, सब्जी तो सब्जी है, पर सब्जी में रणवीर का प्यार देखिये। 🙏🌺🙏
Sach me he is too good in narration actually he loves food
😊
Waah waah kya baat hai ❤❤❤❤
My mom makes Khatal or as we Bengali's call it Echor with shrimps, and it tastes heavenly and now will try out this recipe. 😋
My mummy also make echor chingri and that is my favorite food.. we have kathal tree at our home “gache r echor”.. I haven’t eaten that for so long as I live in abroad it makes me 😢
@@natsmukherjee I’m in a similar situation. I try to cook echor chingri or echor er jhal with canned jackfruit..but the taste is nowhere close to the fresh echor or precisely “nijder gacher echor”. Sad life 🫤😢
Good
😊 Thanks Sir
Mainey bhi ek kaayasth didi sey hi kat hal bana na seekha tha.aur bahut tasty bana tha.kayasth logon k ghar mein khana. Bahut achey sey banta hai.bahut hi tasty bhi hota hai kyonki poori mehnat se banatey hain.khair aaj aapko pehli baar banatey huey dekha you cook neatly and nicely.maa sey bhi acha explain kartey hain.meri maa nhi hai saari cooking t.v. aur magzine sey seekhi hai.i am thankful to all those chefs becoz i am one time catch kitchen queen..for i learned from them .
Kya baat hai, aapka andaz aur cooking kala dono behad shandaar h ❤ aap to meri prerna h " kitchen m bhrosa , mere yaar
Bas chef ranveer brar
I'm from Bangladesh.its our national fruit.we called it echor.thank u favorite chef.loved it
Love you brother for bringing up the fact of Kayastha’s golden creation 🙏🏻💐
In Bengal Raw jack fruit is called ' Echor' . We make different types of amazing recipes from it such as " Echor chingri, Echor- er kofta and Echor_ er dalna ( with potato) .
Next time I will surely try this recipe. Dear chef Thank you so much for sharing the delicious dish. 👌
Lots of love from Kolkata. 💝💝
where are the above recipes
बहुत प्यार❤ से सब्जी बनाते हो स्वाद 🎉लाजवाब 🎉मुह में पानी आ गया। 😊😊🎉
Kash ap chef k sath sath story teller v hotey pocket fm pe ap khana banana itna easy kr dete ho we enjoy cooking now
😊😊😊😊
Taranjeet Kaur ur right absolutely inki stories khana banate hue mjhe apni ammi ki yad dilwati ha wo b assi hi bate karti thi khana banate hue. Blessings to chef and to u ❤❤
Intelligent +amazing chef+ high sence of humer+food history teacher + Handsome+ All time my Favourite = The Chef Ranveer Sir lots of love to u and ur Family
Hi Chef!We bengalis love raw jackfruit as well! It's called "enchor" when it's raw and it becomes "kathal" when ripe. We make lots dishes with enchor both Veg and non Veg. Enchor chingri (jackfruit with shrimp), enchorer dalna (jackfruit curry with potato), enchorer dal, enchorer kofta etc. With ripe jackfruit my mom makes sweet pokora (kathal er bora) which is served as a desert. I always try your recipes and follows your suggestions. Definitely will make this one and let you know.
Oj
Oj
hi chef enchor chingri ek bar khakar dekhiye ,ap kavi nehi vulenge
बहोत ही सुंदर. मुह में पाणी आ गया ! रणवीर भाई मैं आपकी फॅन हू !
Proud of you ❤
Its one of my fav Vegetable or u can say fruit when rippen... Just luv d way u describe each n every step... It makes me fall in luv with d dish n u as well as a chef... Thank you for all ur efforts.
Hi Chef, we kayasth mostly use mustard oil and coriander powder in our dishes, without which our food is complete. Thank you for elevating our dishes and its beautiful history in your show. Big fan of yours.
- Shubhi Johari
Kya tarika h recipe bnane ka or usko samjane ka me to bhot impressed ho gyi ji .....
कठहलसे तो ज्यादा प्यारी आपकी बाते लगी जी,
क्योकीं शब्दोसेही दिल जोडे जाते है| nice presentation
Iski bate smz hi nhi aayi kya bol rha h
This is a healthy option for all vegitarian ,but we Bengalis do make this recipe in the autumn season , thanks for sharing this recipe, love from Kolkata
Even today in villages of West Bengal, trees of Jackfruit, Papaya, Banana, Coconut and Betelnut are found in most houses.
Bengalis have been calling Echor, i.e., raw jackfruit "Gaachpatha" meaning goat from trees. And Bengalis cook it without onion and garlic. So you can say Bengalis too are pioneers of vegan meat.
Akdom thik
they are not
@@abhinay4200 Why?
Awesome Recipe ❤️❤️
और जिस तरह आपने कायस्थों का ज़िक्र किया है इस वीडियो में, मन छू लिया chef आपने।।
Thank You 💞💞💞💞
Par jankari puri Nahi he ki ki kaysth kya karte the 😊
Knowledge ka Bhandaar , experience ka Beshumaa,
Skills ka Behtarin paaish,
Kahaniyan ka Brar baba😊...
Started watching your video since yesterday 13th may regularly while meals on my table.
Lots of love and respect 💕 from Uttrakhand, Dehradun
You are amazing Sir.
Wow...muh mein Pani aa gaya it's so yummy.
my all time favorite dish.
My mom used to make the same recipe and used to taste divine.. as she is no more and I never asked her how to make it I thought I just missed the best dish mom ever made.. Thanks to ranveer ji, he brought it up and I am gonna really try it.. thank you.
आम्ही मुंबईचे .भरपूर ओल खोबर लाल सुक्या मिरच्या शेंगदाणे कोथींबीर मिठ थोड आंबट गोड अशी तेलावर भाजी मस्त बनवतो.सात्वीक मसाला नाही.👍
I'm from kerala,as you said, here jack fruits are plenty, but never seen such a dish... Thank you so much bro👍🏻
They way u explain every step is just mind-blowing sir.
Love from Karnataka💜
❤👌🙏❤👌🙏
U r à pakka Punjabi. I love karthal. Totally végétarien. Your style is Absolutely Amazing. Tomatoes nhi dalte isme. Dahi aur lemon to dala h. New version for me. Vakai iska mza to kadai se hi khane ka h.
haha you’re awesome. ap sirf khana hi ni banate usme kahani ka tadka, hasi thahake ka zaika bhi dete ho. knowledge k sath. So really love the way you cook 🧑🍳 ❤❤
THANK YOU CHEF RANVEER BRAR SIR
Your recipes of both JACKFRUIT and YAM are really so nice....
Being a vegetarian it's a boon for us
Thank you so much
My mother make delicious Kathal ki sabzi... We also add meat masala at the end of it and then it becomes so tasty.... 😍😍😍
Ary yr sir kya smile dety ho apki smile ko dekh k automatically smile krny lgti hun .. love frm pakistan
In Bengal we use to call kanthal as “tree meat” (gaachh Paantha). Bengal, being no so economically advanced state, relied on its substitute food items and specially this delicious substitute of meat. You may like to explore the Bengali variations of jackfruit preparations as well. Would love to watch some in your future videos. 🙏
Yes, you are a great Chef. Love your jovial style and fine recipes. Will surely try this method in place if our traditional Kerala style with Coconut, though that one is also very good. Thank you Sir ji
In Odisha State Jackfruit curry is very popular, people love ot eat it. My great-grandmother cooks jackfruit with out onion and garlic and it tastes amazing. No comparison with any other dish.
And in Konkan, maharashtra...a konkani man is obsessed with kathal sabzi and wet cashew sabzi during seasons.But we dont fry kathal. Instead after boiling we smash it in silbatta, then the seperated threads are given tadka of onion, red chilly powder,only garlic and black sesame seeds powder. It tastes heavenly 👌
You are an amazing Chef. I just love the way you cook the dish and give minute details.
God bless you.
In Bengali we have a song on Kathal. "Piriti kathal er atha, lagle pore chare na. Golemale golemale pirit koro na". You can easily find the song online and do enjoy.
Chef your way of preparing dishes is amazing❤
Thank u Ranveer it's awsome jaise apki sabji lag rahi hai same yah bhi bani hai easy to cook Recipe.....
Dear sir
I have tried this recipe today and everyone really appreciated it. I also enjoyed preparing it. 💐
Guruji.
In Bengal from the time of Founder of Baishnav Dharma Mahaprabhu Sri Chaitanya almost 500 years back this Kathal was called GACHH PATHHA (Mutton from tree) by the Vaishnbs because they were all vegetarian. For this reason also no onion or garlic was used. Their saying was Mustard oil and ghee is never excess in kathal. The more you pour, the more tasty it becomes.
As a Bengali I love the veg version( without onion garlic) 'Echor' ( Kathal is the ripe jackfruit) It's cooked with lots of garm masala, jeera and dhaniya powder, pepper, ginger and curd . We add a dash of sugar and lots of ghee. I just cooked today. It was yummy.
Jitna superb dikhta hai... Banaya hai... Aapka nature bhi ... Love it bro...
Thanks to you i cooked kathal for the first time and its already one of my favorite dishes 🤗🧡
Irresistible recipe,, can't wait to buy and prepare kathal,, CHEF JUST AWESOME,, MOUTH WATERING 👌
This man is completely different then what he was in MasterChef India... Strict there Sweet here... The only reason I watch your videos is ki aapki Sweetness khush rehna... 🥰🥰🥰🥰😍😍😍😍
Method of cutting is very very helpful...and since I don't take onion and garlic,I obviously add bay-leaf,cloves, cardamom, black pepper,cashu-nuts,raisins,curd,sugar,salt and white oil with ghee in the end.
Your method is excellent..!
Salute..!
Brar bhai 1st time aap ka video dekha kb aap ne garam masala dala pata nahi lga
Thank you chef for recognising our Kayastha community we are the oldest community of this Indian civilisation!
Yes Chef you are true 💐🎉🎉Every Kayastha dish is awesome 💐You must try some other dishes also 🙏 But, today's KATHAL is totally amazing 😀 The best thing is, you are giving all credit to your aunty inspite of you 😀
Lots of love from all Kayastha Community 💐
I always watching your all videos and today's your all knowledge albout Kayastha Community is amazing 🎉
I have eaten this type of jackfruit subji which mom learnt from our kayasath neighbour from UP. I just so love it and now make it sometimes. For us out was Saxena aunty ka kathal
@@kirtimulye974 Aww...
Same here.
Hi Ranveer (or Team),
I am a regular of watching such interesting and tasty recipes on your TH-cam channel.
Often we see that many items are fried in huge quantity of oil (say suran or chicken or deep fried items).
I just have a general query that what is done with the balance amount?
Looking at the video it looks as somewhere around 1L to 2L quantity of oil is present in the vessel.
We at home of nuclear family size don’t cook such quantity that whole amount of oil will get consumed.
Generally we cool down the balance oil and keep it in jars.
Is it the same done by you or some special trick is used.
Thank you
I have been following your recipes for a while in few of my Punjabi style cooking. The way you say Monopoly 😀& other comments to make it more interesting. Today first time tried Tin Jackfruit with your style. Absolutely delicious 😋
Thanks Ranveer🙏🏽
Every night I watch one of your videos not only for the recipe but for listening to your awesome casual baatein. You n your recipes are awesome
Awesome recipe Chef!!! My mom made many dishes of young jackfruit typical Goan and Karwari recipes . The most yummiest was the shallow fried, and the texture of those was as good as fish. And like you said you don't miss meat or fish if use jackfruit. You did make the statement that no GHEE in this recipe. :) LOL. But your priya mitra stays on top of all dishes no matter what. Lots of love from PDX. 💗💗💗
Hi Chef, long back when I was in High school only for history classes, I used to sit in last bench and keep eating snacks and chitchatting with friends, but now in your history classes of cooking I'm the first bencher 😁 Thank you bringing positive change in me towards history
Recipe Achhi hai ,Oil jyada use hua
Tc
Kayastha cuisine is an unexplored dimension of Indian food. Because of the salaried nature of the community, the food always stayed inside the home kitchens.
Exactly
Thank u so much sir for sharing this wonderful recipe... meri beti jo 5 saal ko hai usko veggies khana bahut pasand nahi ... par usne somehow meine usko khilaya.. usne kadai se le lekar khaya.... or mera beta 1.5 saal ka usko bhi bahut pasand aya ... thank u so much
बहुत बढ़िया जानकारी है आपके पास कायस्थ परिवार की सच में जो बातें आप कर रहे हैं ऐसा लग रहा है की बिल्कुल मेरे परिवार की ही हो मेरी मां भी बहुत बढ़िया कटहल की बहुत सारी रेसीपी बनाती थी
I have asked you this recipe last year and now it's finally out ☺️..looks delicious 😋😋.... Thank you for the recipe ranveer 🙇🏻♀️
बिहार और बंगाली कायस्थ का वेज non veg Hain bhut testy लगता हैं और आपका inspration thought दिल खुश कर dati हैं
Hi Ranveer, like many here, I also tried this today and you were right. I’m converted vegetarian now and it really tastes like non veg, this was our new year dish and all my friends liked it a lot. It was great, thanks for sharing this recipe
Had waited for this since last two years...Thank you Chef
Am bengali ranveer bhaiyya..we usually fry the kathal.if it's very young n tender we just fry n add to masala..yes if its on the riper n larger size we boil n fry both like u r showing..ths is one of the most beloved recipe of Bengali Oriya n Assamese ppl too..not only Kerala..all coastal states cook kathal in their own ways..
How do u store raw kathal after cutting as it's too much to cook at one go ?
Please give recipe for raw banana as a substitute for macchali ka salan.
Thanks a lot. Love your recipes. Just like how my family used to make back home in Delhi.
Wow ! It's looking yummy 😋 and very tasty 🤤
❤👌🙏❤👌🙏
In the tribal areas of Maharashtra they shared the kathal and make it with dry javas chatni. I have had the yummy dish several times, but never been able to recreate it. Wondering if you have ever come across it in your travels
❤👌🙏❤👌🙏
Chamatkaar
Loved the recipe. ❤️❤️
You should also try recipes from the Assamese cuisine too🥰
❤Looking for new recipes with a completely different flavor, I came across this popular recipe, Since I eat according to WFPB SOS to stay healthy, I left out the oil. Thank you for the great recipe
I have always cooked kathal with coconut (dry type n red gravy type) I'll try ur recipe once... Thanks
am a bengali and my maa makes echor with shrimps/ small prawns(kucho chingri), do try this at home..its delicious ❤️
❤👌🙏❤👌🙏
Mera pyara kathal...haaye ..Mar hi gyi dekh k...kathal with rice
You are an absolute legend Ranveer!! I always have a smile on my face as I watch your videos!! Stay blessed.
Very nice recipe in my village in Karnataka we roast the kattal seeds on firewood it tastes awesome.....and with the seeds we prepare one more sweetdish we boil the seeds then mash it add gaugrey elaichi powder cook it like we make puran then stuff in dough and roll it just like puranpoli...we call it Halsenhanu beeja holigey( jackfruit seeds poli) this is made of ripe jackfruit seeds
Main v banati hu kathal ...... Veg ( niramish ) jisme onion garlic nahi dali huyi hoti hai .... Or nonvej ( aamish ) v jisme onion garlic dete hai ..... Or kavi kavi chingri matlab shrimp dal kar ..... Bohot testy hoti hai 😋❣️
गर्मी के छुट्टियों में हम अपने बुआ के घर थे , बुआ की फेमिली पूरी वेजिटेरियन है । मेरी बुआ कटहल का सब्जी बना रही थी एंड सब्जी का सुगंध बिलकुल मटन जैसा आ रहा था , मेरी दीदी ने जोर से चिल्ला के कहा अरे बुआ ये तो मस्त मटन की खुशबू आ रही 😅 । बुआ दीदी को चुप करा दी ये बोलने से क्योंकि उनके घर में नॉन वेज का नाम भी लोग सुनना पसंद नही करते थे । ऐसे बुआ भी मेरी वेजिटेरियन है । अगर ढंग से बने तो कटहल नॉन वेज जैसा ही टेस्ट देता है ।
Authentic version of this recipe. Thank you Mr Brar to bring it to us. You are great.
Ur recipe and it's presentation is so amazing. I just love the way you explain everything. U simply change a normal recipe to an extravagant one
bhat acha mu pe pani a gaya l try this recipe love it thanku sir😋
It's a very big jackfruit. Try making vegetables of the smaller one. You will love it. Love from Jharkhand ❤❤❤❤❤
Aapka vedio dekh kar dil khush ho jata hai ❤
Tried it today... Thank you so much for this recipe... From Kerala
❤👌🙏❤👌🙏
Love your recipes Chef. Thank you for sharing your passion for cooking and the stories ❤
❤👌🙏❤👌🙏
@@Peace-inLife I am your new subscriber I am like your evry recipe very much
@@sujataranibhagat8426 Thanks 😊
और हमारे इधर बेडही के साथ खाया जाता है
बेडही होती है उरद दाल की पतली रोटी चूल्हे की पकी घी में डूबी हुई ❤❤❤
Maine isi tarike se bnaya sbko bht pasand aya thank you ❤
Today we made jackfruit subzi but South Indian style. However you tips for cleaning n slicing were very useful and saved us a lot of trouble. Now we will make it in your style soon. Thank you Sirji. Best wishes
😂😂😂हमारा कटहल तलने के बाद ही खत्म हो जाता, ऐसे ही खाने में स्वादिष्ट लगता।।। सब्जी तक पहुँचता नहीं 😂😂😂
Shi kya
Next time try krunga
Sir kya baat kahi hai with logic waqt sab ka aata hai ,will definitely try this at home
I love this 😋
बड़े प्यार से समझाते है सर आप
I am from South Gujarat here we call this FANAS and even we make it's sabji the same way its so 😋
Do make Banana Flower (mocha) ki sabzi too ❤❤
ab haryana se chal kr bombay me aa gaye hai to banana flower bhi shikha deejieye
Allahabad में तो कटहल छील कर,छोटे छोटे pieces में काट कर बेचा जाता है ।। So no exercise needed 🙂 कान्हा श्याम रेस्टोरेंट में कैसे मिलता था कटहल आपको , साबुत या dressed ?
🎉😢🎉🎉😅🎉😂❤😢😮😅😊❤😅😊
😊👌👍
Wha..... No words, from Kerala.
Hello sir... Munshey nhi mundvani predgi... Bcz today I try your kathal recipe... Nd it's amazing... My husband says your ranveer sir is a star... ❤
Sir I'm your big fan
It doesn't matter what you are cooking i like to keep u watching
Jab dekhne me itna achchha hai to khane me kitna achchha hoga so tasty
I will be trying this recipe tomorrow for my dadu. We are kayastha and never ever had kathal till date . Hope I will rock this recipe:)
I love katahal ....soo lazeez ... definitely try this ❤
I,m impress aap is stail me. Batate hai❤❤❤
Really Ranveer you are amazing chef, human being ,very talented ,knowledgeable about history of every food recipes and very down to earth
Appreciate you ❤
I m 60 years old lady
Very fond of cooking 🥘
Blessings always and forever 😊
I'm from Kerala and what you said about Kerala is true.Every Malayalee has at least two or three coconut trees ,one Jackfruit tree(I have 3 jackfruit trees),one or two mango trees, a papaya tree and banana trees.We cook it as a sabji just like you showed,then we make chips out of it,just like we make banana chips,then with the ripe one we make a heavenly payasam or kheer.Then we preserve and store in jars and with that we make ada and payasam.You're a great chef.Thank you.
Thanks for sharing the recipe of Kahahal, one of my fav in sabji.
Keep rocking with yummy dishes recipes, Ranveer👍
I wish I could have meet you.Sir you are my inspiration.I want to meet you and tell how I love you!❤This kathal sabji is watering my mouth 😋Sir I want to meet you❤❤😢
Wow! First time in my life I cooked this recipe without potato... and it was WOW❤❤👌🏿
Hello sir I tried your Paneer afgani recipe, everyone in my family loving it and asking for recipe. Thank you sir I am big fan of your cooking 😊
Chef in Assam, we love to have kathal ki sabji. It is a common sabji in every assamese household
Even the seeds of ripe kathal r consumed by assamese people.