Kathal sabzi
Kathal or jackfruit is mainly grown in tropics as tropical conditions are suitable for its growth. Unlike the common practice of deep frying it, in this recipe, kathal is first boiled and then cooked with spices and onion- tomato paste. This is a healthier way to cook kathal as deep frying destroys its nutrients and adds to the calorie intake. As far as taste is concerned, try it. I bet you won’t be disappointed.
Recipe of kathal subzi
500 grams kathal (jackfruit)
1 onion
2 tomatoes
6-7 garlic cloves
2 green chillies
1 inch piece ginger
3/4 tsp salt or to taste
1/2 tsp turmeric powder
3/4 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp oil
1. Smear oil on your hands and remove outer covering of kathal. Cut into pieces.
2. Boil water in a pan with 2 tsp salt and 1/2 tsp turmeric powder. Add kathal and boil uncovered for about 8 minutes. Strain and keep aside.
3. Mince together onion, tomato, garlic, ginger and green chillies in a blender to form a paste.
4. Heat oil in a pan and add onion- tomato paste. Add salt and rest of the spices and cook till oil begins to separate.
5. Add kathal and cook covered on low heat for about 10 minutes. Stir in between. Garnish with coriander leaves and serve hot with rotis or parathas.
Healthy Bytes- kathal is rich in Potassium thus it helps in lowering the blood pressure. Jackfruit also has anti- ageing, anti- ulcer properties.
100 grams of jackfruit contains
Total carbohydrates- 24 g
Calories- 94
Dietary fiber- 2 g
Potassium- 303 mg
Protein- 1 g
Vitamin A -297 I U
Raw kathal
Alu sem
Today’s menu was simple, Sem- aloo, moong dal and phulkas. I like sem and my husband likes to chew on it’s seeds. This recipe is simple and healthy. You can replace broad beans with french beans to make potato- french beans stir-fry. The recipe will remain same. I like to blog about simple everyday cooking and this recipe is my humble attempt at that. If you cook on low heat, you don’t need to add any water but if feel the need, you can add 1 tablespoon water while cooking.
Recipe of Aloo Sem
200 gms Sem (Broad Beans)
2 potatoes- peeled and cubed
Salt to taste
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp red chilli powder (cayenne pepper)
1/4 tsp garam masala powder
1/2 tsp amchoor (dried mango powder)
1/2 tsp cumin seeds (jeera)
A pinch of hing (asafoetida)
1 tbsp oil (preferably mustard oil)
1. Chop sem with tips removed and stringed.
2. Take a deep bottomed vessel (karahi) and heat mustard oil to the smoking point i.e. till vapors start coming out of it. If you don’t like mustard oil, then any other oil will also do. Add cumin seeds and when they change color, add hing.
3. Add broad beans and potatoes. Add salt, red chilli powder, turmeric powder and coriander powder. Mix well and cover. Lower heat to medium- low.
4. Cook till potatoes are tender while stirring in between. Turn off the heat and add amchoor and garam masala powder. Mix well. Serve hot with rotis or parathas.
Sem (broad beans)
As the name suggests, this bhindi (ladies’ fingers) subzi contains lots of onions and in two forms- sliced and big chunks. Onions in bhindi do pyaaza imparts a subtle sweetness to bland bhindi.This is a favorite North Indian dish which features on many Indian restaurant menus. Bhindi do pyaza is sure to turn a non believer into a fan as happened in case of my husband.
Recipe of Bhindi-do-pyaza
250 grams bhindi- cut into 1 inch pieces
2 onions- sliced
1 onion- cut into chunks and separated
1 tomato- pureed
1 tablespoon oil
1/2 tsp jeera (cumin seeds)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp kasoori methi (dry fenugreek leaves) - crushed
1 tsp saunf (fennel) powder
salt to taste.
1. Heat oil in a pan. Add cumin seeds and when they turn brown, add onions. Stir fry them till they are transparent.
2. Add bhindi and add turmeric powder and salt and mix. Cook covered on low heat till bhindis are soft. Stir in between.
3. Add saunf powder, chilli powder and kasoori methi and mix well for 2-3 minutes.
4. Add tomato puree and cook further for 2 minutes. Serve hot bhindi do pyaaza with rotis or paranthas and a bowl of dal.
