If you’ve grown up in a Bihari household or visited one during summer, chances are you’ve been blessed with a plate of spicy, rustic kathal ki sabzi and no, this isn’t your average jackfruit curry. In Bihari kitchens, kathal (raw jackfruit) is treated with the same love and drama reserved for meat. Cooked in mustard oil with loads of garlic, spices, and just the right amount of heat, this dish delivers a bold, masaledaar punch that’s deeply satisfying.
What makes it special? It’s the kind of recipe that doesn’t need a hundred ingredients or fancy methods it relies on robust flavors, traditional cooking, and pure nostalgia. Pair it with plain rice or parathas, and you’ve got a comforting, earthy meal that tastes like home.
Ready to turn this humble fruit into an unforgettable dish? Let’s dive into the recipe!
Ingredients:
- Raw jackfruit (kathal) – 500g (peeled and cut into medium chunks)
- Mustard oil – 3–4 tbsp
- Whole Garlic – 1
- Onions – 2 large (sliced)
- Garlic – 6–8 cloves (crushed)
- Ginger – 1-inch piece (grated)
- Green chilies – 2 (slit)
- Tomatoes – 1 large (chopped)
- Bay leaf – 1
- Dry red chili – 1–2
- Cumin seeds – 1 tsp
- Turmeric powder – 1 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tbsp
- Garam masala – ½ tsp
- Salt – to taste
- Fresh coriander – for garnish
Instructions:
Boil jackfruit chunks in salted water until 80% cooked. Drain and set aside.
In a heavy-bottom kadhai, heat mustard oil until it smokes. Cool slightly, then add cumin seeds, bay leaf, and dry red chilies.
Toss in garlic, ginger, and green chilies. Sauté for a minute. Add sliced onions and cook until golden brown. Add turmeric, red chili cumin, and coriander powder. Mix well. Add chopped tomatoes and cook until oil separates.
Add boiled kathal and 1 whole garlic. Mix to coat well with the masala. Add salt. Sprinkle a little water if needed. Cover and cook on low flame for 10–15 minutes, stirring occasionally. Add garam masala and mix. Cook uncovered for 2–3 minutes to let flavors deepen.
Sprinkle fresh coriander and serve hot. This kathal sabzi pairs beautifully with plain basmati rice, parathas, or even litti if you’re in the mood for a full Bihari feast. A side of cooling raita and pickled onions can round off the meal perfectly.
Kathal ki Bihari style sabzi is more than just a recipe it’s a celebration of tradition, simplicity, and bold flavor. Whether you’re trying jackfruit for the first time or reliving childhood memories, this dish brings pure, home-cooked joy to your table.
Have you tried Bihari-style kathal before? Tell me your version in the comments below!
