Fannas ki Sabji. Kathal ki Sabji with onion tomato gravy has chatpata taste. My kids love this Sabji with roti as well as rice. Before adding raw jackfruit in gravy we have to cook it by either boiling or frying.

Fannas ki Sabji This jackfruit (kathal / fanas) recipe is quick and easy to make. Kathal ki sukhi sabzi is a typical north Indian style recipe which is cooked in mustard oil. Well filtered groundnut oil also works nicely with it. You can have Fannas ki Sabji using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Fannas ki Sabji

  1. You need of Onion.
  2. It’s of tomato.
  3. You need of dryfruits.
  4. You need of other masala.
  5. You need of Garam masala.
  6. You need of and many other spices.

Use raw jackfruit to make this sabji. Fansachi Rassa Bhaji tastes best with rice as well as rotis. Give yourself a spicy treat with this vegan Kathal ki Sabji. Roti with bhaji makes a light and satiating meal.

Fannas ki Sabji step by step

  1. Take utensil for making this sabji firstly boil the fannas. for 8 to 10 minutes and stay aside that pieces of onion.
  2. Then hot the oil and and add onion dry masala and khas khas and other dry fruits fry them for 8 to 10 min.
  3. Then add tomato and add spices like salt and haldi and then fry for 5 minutes.
  4. Take that gravy aside blend in mixi !!.
  5. Then add oil again in utensils and. add that gravy ! and add dahi then after that boiled Fannas !.
  6. Decorate with coriander.

Maharashtrian bhajis have a unique flavour and texture, due to the use of special ingredients like peanuts, sesame seeds, several spices and freshly-prepared masalas like Malvani Masala. Likewise you will find that Maharashtrian cuisine also. How to cut kathal /Jackfruit very easily at home /घर पर कटहल काटने का आसान तरीका kathal or jackfruit recipes are too good but at the time of kathal. कटहल की सब्जी जो नाॅनवेज पर पड़े भारी Glossary of Vegetables in English, Hindi, Gujarati, Marathi, Tamil, Telugu and Malayalam. Vegetables are the foundation of a healthy diet.

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