Kathal ki sabji, Mirchi Kuccha achar recipe by Meal Palace

Ingredients

• 250 g Young Jackfruit (cut into bite‑size pieces, seeds removed)
• 1 cup Water (for pressure cooking)
• 1 tsp Salt (for boiling jackfruit)
• 0.5 tsp Turmeric Powder (for boiling jackfruit)
• 2 pieces Bay Leaf (adds subtle aroma)
• 2 tbsp Mustard Oil (for frying and tempering; gives authentic pungent flavor)
• 0.5 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds
• 1 pinch Asafoetida (Hing)
• 4 medium Onion (roughly chopped)
• 2 medium Tomato (chopped)
• 8 pieces Garlic Cloves (minced)
• 1 inch piece Ginger (minced)
• 1 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 1 tsp Garam Masala (home‑made blend if possible)
• 2 tbsp Fresh Cilantro (chopped for garnish)
• 200 g Green Chilies (washed, stems removed, slit lengthwise (optional))
• 6 pieces Garlic Cloves (for pickle) (minced)
• 1 inch piece Ginger (for pickle) (minced)
• 1 tsp Mustard Seeds (for pickle)
• 0.5 tsp Fenugreek Seeds
• 1 tsp Salt (for pickle)
• 0.5 tsp Black Salt (Kala Namak) (optional, adds sulfurous flavor)

Instructions

1. Prepare Jackfruit

   Wash the young jackfruit, cut into bite‑size pieces and remove the hard seeds.

   Time: PT5M

2. Boil Jackfruit

   Add 1 cup water, 1 tsp salt, ½ tsp turmeric and 2 bay leaves to the pressure cooker. Add the jackfruit pieces, close the lid and cook on medium heat for 1 whistle (about 5 minutes).

   Time: PT7M

   Temperature: Medium heat

3. Drain

   Release the pressure safely, open the cooker and drain any excess water. Set the boiled jackfruit aside.

   Time: PT2M

4. Temper Spices

   Heat 2 tbsp mustard oil in a kadhai over medium heat. Add ½ tsp cumin seeds, ½ tsp mustard seeds and a pinch of hing. Let them crackle.

   Time: PT2M

   Temperature: Medium heat

5. Sauté Onions

   Add the roughly chopped onions and sauté until golden brown, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

6. Add Garlic & Ginger

   Stir in the minced garlic and ginger; sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

7. Cook Tomatoes

   Add the chopped tomatoes and cook until they break down and oil separates, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

8. Add Ground Spices

   Mix in 1 tsp red chili powder, ½ tsp turmeric, 1 tbsp coriander powder and 1 tsp garam masala. Stir well.

   Time: PT1M

   Temperature: Medium heat

9. Combine Jackfruit

   Add the boiled jackfruit pieces, toss gently to coat with the masala. Add a splash (2‑3 tbsp) of the reserved cooking liquid if the gravy looks dry. Cover and simmer on low heat for 5‑7 minutes.

   Time: PT7M

   Temperature: Low heat

10. Finish Curry

    Garnish with chopped cilantro and serve hot with roti, paratha or rice.

    Time: PT1M

11. Prepare Chili Pickle – Chop

    Wash the green chilies, remove stems and slit lengthwise (optional). In a mixing bowl combine chilies, 6 minced garlic cloves and 1 inch minced ginger.

    Time: PT5M

12. Heat Pickling Oil

    In a small pan heat 2 tbsp mustard oil until it just begins to smoke. Add 1 tsp mustard seeds and ½ tsp fenugreek seeds; let them pop for a few seconds.

    Time: PT2M

    Temperature: Medium‑high heat

13. Combine & Season

    Pour the hot tempered oil over the chili‑garlic‑ginger mixture. Add 1 tsp regular salt and ½ tsp black salt. Mix thoroughly.

    Time: PT2M

14. Serve Pickle

    Let the pickle cool to room temperature and serve immediately with the jackfruit curry. No refrigeration needed for the first few hours; store leftovers in the fridge.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Young Jackfruit: Canned young jackfruit (drained)
• Instead of Salt: Sea salt
• Instead of Mustard Oil: Canola oil (less pungent)
• Instead of Onion: Shallots
• Instead of Tomato: Tomato puree (1/4 cup)
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Green Chilies: Jalapeños (less pungent)
• Instead of Black Salt (Kala Namak): Regular salt

Equipment Needed

• Pressure Cooker
• Kadhai or Deep Frying Pan
• Chopping Board
• Chef Knife
• Electric Chopper or Hand Chopper (optional)
• Measuring Spoons
• Ladle or Slotted Spoon
• Mixing Bowl
• Serving Plate

Critical Steps — Do Not Skip

• Boiling jackfruit until just tender (Step 2)
• Tempering spices in hot mustard oil (Step 4 & Step 12)
• Adding hot oil to the raw chili mixture (Step 13)

Chef Tips from the Video

• Young jackfruit has a tender texture similar to meat; avoid mature jackfruit which is fibrous.
• Mustard oil should be heated until it smokes lightly; this removes its raw pungency and adds depth.
• For a brighter color, add a few drops of lemon juice to the finished curry just before serving.

Troubleshooting

Storage

Refrigerator: Curry: up to 2 days in an airtight container. Pickle: up to 1 week, keep sealed.

Freezer: Curry can be frozen for up to 1 month; thaw and reheat gently. Pickle is not recommended for freezing.

Room temperature: Pickle is safe at room temperature for the first 2‑3 hours after preparation.

Make-Ahead Tips

• The jackfruit curry tastes better after resting for 15 minutes; reheat gently.
• Pickle can be prepared a day ahead; store in a clean glass jar in the fridge.

Frequently Asked Questions