To peel the jackfruit, first, grease your fingers well with mustard oil. Place a bowl of mustard oil next to you while cutting the jackfruit, as you will need to smear your palms with oil from time to time. Oil prevents jackfruit fibre from sticking in your hand.
With a sharp knife remove the skin of the jackfruit. Cut the inner white coloured fibrous part into big chunks. Remove any thick stem in the centre, before cutting big chunks into smaller pieces.
Do not wash the jackfruit after cutting into small pieces. Wipe off the dirt, if there any with a clean kitchen towel. The tender seeds inside the jackfruit can also be added in the sabzi, remove the seed skin if you prefer so.
How To Fry Kathal (Jackfruit):
Now heat oil in a deep frying pan (buy it here) over medium heat. In small batches deep fry the jackfruit pieces till light brown in colour. Drain in an oil absorbing paper and keep aside
How To Make Kathal Ki Sabzi:
To prepare the Kathal Ki Sabzi, first pulse the chopped tomato along with ginger, garlic in a mixer to make a paste using little water.
Heat 2 tablespoons of oil in a heavy bottom kadhai (buy it here) over medium heat. Add the chopped onion and saute over medium heat till onion turn light brown in colour.
Next add the tomato paste and once again saute till oil separates from the masala.
Add salt, chilli powder, turmeric, garam masala, stir to combine and saute for few more minutes.
Add the deep fried jackfruit in the kadhai, stir to combine so that jackfruit pieces are evenly coated with the spice mix. Cover with a lid and let the sabzi cook over low heat for 15 - 20 minutes, stirring occasionally in between. During this time the jackfruit pieces absorb the flavour of the spices. Check for doneness and turn off the heat.
Serve Kathal Ki Sabzi hot, garnished with coriander leaves.