kathal ki sabzi

How to make Kathal ki sabzi at home?

Kathal ki sabzi is not just appealing to the eyes but also delicious. It is a nutrient-dense a fruit brimming with nutrents and serves as a viable alternative to meat for vegetarians as well.

It is peeled and then shallow fried kathal cooked in an assortment of spices with tomatoes and onions for flavour and taste. The kathal sabzi is flavorful and has a nice taste and meaty texture to it.

Moreover, kathal has a low glycemic index that helps to prevent the rise in sugar level. Also, the high amounts of vitamin C in the fruit can help prevent inflammation that causes cancer and heart diseases and also improves your skin health. It is high in flavanones, which not only help lower blood pressure, but also keep blood sugar and cholesterol level within normal range. In other words, including kathal in your diet can provide you with many health benefits.

Looking for more delicious recipe. Check these out! Masala Arbi sabzi, Amla ki sabzi

I personally like kathal ki sabzi very much. My mother used to cook it form me and the taste of that dish is amazing. Why don’t you try it and let us know your views. So, let’s look into the recipe step-by-step!

Preparation time: 15 minutes

Cooking time: 50-55 minutes

Total time: 1 h 5 minutes-1 h 10 minutes

Serving: 4


  • Kathal-1/2 kg
  • Oil-1/2 cup
  • Cumin seeds-1 tsp
  • Onions-1 cup
  • Ginger-garlic paste-1 tsp
  • Tomatoes (chopped)-1 cup
  • Coriander powder- 2 tsp
  • Salt, to taste
  • Chilli powder-1 tsp
  • Turmeric powder-1/2 tsp
  • Garam masala-1/2 tsp

Method of preparation:

  • Firstly, oil your hands well and keep some oil by your side while chopping the kathal into pieces.
  • Secondly, peel the kathal and slice into rounds of small pieces and remove any thick stem in the centre. Do not wash the pieces.
  • Furthermore, heat the oil and shallow fry the pieces till light brown. After they turn light brown, drain the oil and set aside on tissue to soak the extra oil
  • Next, add cumin seeds to the same oil. When the seeds begin to splutter, add the onions, garlic-ginger paste and stir-fry till light brown.
  • Now, add the tomatoes, and fry for 2-3 minutes and add spices such as coriander powder, salt, chilli powder, turmeric, and the garam masala and mix well.
  • Lastly, add the green chillies and kathal and stir a few times before adding about 1/2-1 cup of water. Bring it to a boil and simmer till the vegetable is cooked properly.
  • Finally, serve hot with chapatis or parathas.

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