Mango Jackfruit Or Aam Kathal

Mango jackfruit or aam kathal. A lipsmackingly delicious no onion garlic dry curry to serve as a side dish. Tanginess of raw mango and flavour of mustard made this curry absolutely delicious.

A completely gluten free and vegan side dish. You have to boil the jackfruit pieces with salt and turmeric. You can do it in advance and keep in refrigerator to make it quickly. Earlier shared Kathal paneer kofta with raw jackfruit.

Raw jackfruit is not only delicious but also very nutritious.

While the health benefits of the ripe jackfruit have been detailed time and again, we often underestimate the goodness that is packed in the raw jackfruit! Popularly known as kathal, it is not just sumptuous but offers a staggering nutritional profile. Let’s take a look at why you should be digging in. 1. High in protein

2. Low-Calorie

3. Boost immunity

4. Aids heart health

5.  A Great Meat Substitute

To read more about health benefits of raw jackfruit click here.

And vitamin C enriched raw mango made this jackfruit curry lipsmacking. Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s Alphabet is letter M. Sharing this mango jackfruit dry curry for letter M.

I love this easy to make dry curry. Don’t try to make it in less oil. Mango and raw jackfruit should be fried well. So use 3 to 4 tablespoon. Better to use mustard oil. You can use any oil but mustard oil will give better taste. I have used mustard powder, you can also use mustard seeds. Soak the seeds in little water and grind into a fine paste. Boil the jackfruit with salt and turmeric till fork tender. Don’t make jackfruit mushy.


Kathal or raw jackfruit – 250 gram,cubed

Raw mango – 1

Ginger paste – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 2

Mustard powder – 1 & 1/2 tablespoon

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon

Mustard oil – 3 – 4 tablespoon


1. Boil the jackfruit with water, salt and turmeric powder. Boil till fork tender. Jackfruit pieces shouldn’t be mushy. Drain the water and keep aside.

2. Soak mustard powder in 3 tablespoon water.

3. Cut the mango in big pieces. Make half lengthwise. Discard the seed and cut each half into 4 pieces.

4. Heat mustard oil in a pan. Add mustard seeds and dry red chilli.

5. Add raw mango pieces. Fry till mango change it’s colour.

6. Add soaked mustard powder, ginger paste, Kashmiri red chilli powder and sugar. Mix well.

7. Add boiled jackfruit pieces. Fry till jackfruit pieces becomes light brown. Stir constantly.

8. Taste and adjust salt. Your delicious aam kathal is ready. Serve with roti, paratha, naan puri or dal chawal.


1. Soaked and ground mustard seeds can be used instead of mustard powder.

2. Break the dry red chilli while adding in oil to make the curry spicy.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata. I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Paneer In Mustard gravy/Chhanar Sorshe Jhal

Paneer in mustard gravy or chhanar sorshe jhal. A delicious no onion garlic curry from Bengali cuisine. Mustard, poppy seeds, green chilli and tomato made this curry spicy, flavourful and mouthwatering. I have used homemade paneer or cottage cheese. Get the recipe here.

You need only mustard powder, poppy seed, green chilli and tomato paste, nigella seeds and lightly fried paneer pieces with salt, cilantro or coriander leaves, turmeric, red chilli powder and little curd to make this absolutely delicious curry. You can also add garlic if you like. Grind the garlic with tomato, poppy seeds and green chilli or use garlic paste.

You may like some more savoury paneer or cottage cheese recipes on this blog.

1. Aloo paneer

2. Shahi paneer

3. Hariyali paneer makhani

4. Cottage cheese croquettes

5. Soya paneer lollipop

6. Mint paneer kofta

7. Paneer kala chana kofta curry

8. Paneer capsicum stir fry

9. Methi paneer kofta in palak gravy

10. Italian flavoured paneer bhurji

11. Schezwan paneer

12. Kathal paneer kofta curry

13. Dal corn paneer pakoda

14. Chhanar dalna

15. Gobhi palak paneer

And some recipes from Bengali cuisine.

1. Bengali pulao

2. Sukto

4. Drumsticks potato dry curry

5. Misti doi

6. Rasgulla

7. Sandesh

8. Gur aam

9. Kheer kadam

10. Kheer komola

11. Dim posto

12. Pointed gourd with poppy seeds

13. Potol dolma or stuffed pointed gourd

14. Potol posto with coconut

15. Chapor or lentil patties in mustard gravy

16. Stuffed steamed broad beans

17. Chhanar payesh

18. Date palm jaggery kheer

And some more.

This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Bengali cuisine. According to Wikipedia Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. It has the only traditionally developed multi-course tradition from the cuisine of the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served in courses rather than all at once. I born and raised in Bihar but Bengal is my hometown. And love authentic Bengali food. These dishes remind me of my mother and mother in law. Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. This month my partner is very talented Jayashree Trao who blog at Evergreen Dishes. Do visit her space for many wonderful recipes. Jayashree gave me mustard and nigella seeds or kalonji and I gave her tamarind and Bengal gram and Jayashree made this delicious aloo chaat with these ingredients. And I made this chhanar jhal using kalonji and mustard.

To make this delicious curry we have to make a fine paste of green chilli, poppy seeds and tomato. Its a no onion garlic curry. But you can add few garlic cloves while grinding tomato, poppy seeds and green chilli. Always soak the poppy seeds in hot water for easy grinding. I have used mustard powder, you can use mustard seeds if you don’t have mustard powder. If you are using mustard seeds, grind and make a fine paste.


Paneer – 1 & 3/4 cup, cubed

Green chilli – 3 – 4 or to taste

Mustard powder – 2 teaspoon

Poppy seeds or khas khas – 1 tablespoon

Tomato – 1, chopped

Mustard oil – 3 tablespoon

Nigella seed or kalonji – 1/2 teaspoon

Curd – 2 tablespoon

Salt to taste

Cilantro or coriander leaves – 2 – 3 tablespoon, chopped

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional


1. Marinate the paneer or cottage cheese cubes with little salt and 1/4 teaspoon turmeric powder. I have used homemade paneer. You can also use store bought. To make paneer or cottage cheese at home get the method here.

2. Soak poppy seeds with 3 tablespoon hot water for 15 minutes. You can also boil the poppy seeds for easy grinding. I have microwave for 1 minute.

3. Mix mustard powder with 2 tablespoon water and keep aside.

4. Grind poppy seeds, tomato and 1 – 2 green chilli. You can also add 2 – 3 garlic cloves. Make a smooth paste.

5. Heat mustard oil in a pan. Fry the marinated paneer cubes lightly. Don’t make brown. Remove the paneer cubes from oil.

6. In the same oil add nigella seeds or kalonji. Add tomato, poppy seeds green chilli paste, turmeric powder and Kashmiri red chilli powder. Saute till the mixture dried up.

7. Add lightly fried paneer and salt. Mix well. Add soaked mustard powder,chopped coriander leaves, 2 – 3 slit green chilli and 1 cup water.

8. Stir and when it starts to boil reduce the heat. Add well beaten curd and mix well. Cook on simmer for 10 minutes.

9. Remove from heat. Garnish with cilantro or coriander leaves and green chilli. Serve with hot steamed rice, roti or paratha.


1. Add green chilli according to your taste.

2. Nigella seeds or kalonji is optional, you can omit it if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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