Banarasi Kathal-Do-Pyaza

Kathal or Jackfruit is a very popular fruit/vegetable has its origins in Asia or South Asia; it is also the national fruit of Bangladesh and is called Kanthal there. It is suitable for growing in low tropical regions and is a very popular fruit there. Jackfruit is a rich source of dietary fiber.

Cook kathal with onions, whole spices and salt, turmeric covered tightly in dum. Dum means cooked, well covered in steam. Yummy!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time        Total Time            Yields

20 mins                 25 mins             45 mins               4 Servings


Jackfruit (Kathal) – 250 grams (medium sized, peeled, inner pith removed and sliced)

Onions – 250 grams (sliced)

Ginger – 1 tablespoon (julienned)

Garlic cloves – 1-2 (finely chopped)

Fresh green coriander – 2 tablespoons (chopped)

Salt per taste

Cumin seeds – 1 teaspoon

Turmeric powder – ½ teaspoon

Bay leaf – 2

Cloves – 4

Whole black peppercorns – 8-10

Cinnamon – 1-inch piece

Black cardamom – 2

Green cardamom – 2

Whole dried red chilies – 2-3 (broken, seedless)

Ghee (clarified butter) or Mustard oil or Vegetable oil – 2 tablespoon


  • Heat ghee or oil in a heavy bottomed wok or haandi or deep pan, add cumin seeds along with whole spices – bay leaf, peppercorns, cinnamon, cloves and cardamoms. When the seeds splutter and spices get aromatic add ginger, garlic and dried whole red chilies. Sauté for 1-2 minutes and add onions and jackfruit along with salt & turmeric. Mix well.
  • Now cover and cook on low heat, ensure that the coverlid is tightly closed to let the veggies cook in the steam inside, avoiding the use of water. Cook for 6-8 minutes. Keep stirring gently in between.
  • Now open the lid and the jackfruit should become golden brown and might get sticky at the bottom of the pan, now add ½ cup water and cook for another 8-10 minutes. After the jackfruit is cooked well it will become soft & tender, the browned pieces at the bottom will indicate that the onions and jackfruit has been caramelized well. Now add half sppon of ghee & garnish with fresh green coriander.

Note: Serve the hot Kathal-do-pyaza with chapatti, roti and naan. Enjoy!

Happy Cooking!!


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