Raw kathal pulls into satisfying shreds after pressure-cooking, making it ideal for a bold meal bowl. Roasting the spiced pieces adds smoky edges, while cabbage and mint keep the plate fresh.
Prep
25 min
Cook
35 min
Total
60 min
Yield
Serves 4
Meal bowlOven-roastedWeekend cooking
Make it
Method
01
Pressure-cook jackfruit with salted water until tender, then drain very well and pull into rough shreds.
02
Toss with oil and spices. Roast at 220°C for 18–22 minutes, turning once, until browned at the edges.
03
Dress cabbage with lemon and a pinch of salt just before serving.
04
Build bowls with millet, smoky kathal, slaw and mint curd.
Kitchen notes
Oil your knife and hands before handling fresh raw jackfruit latex.
Cook jackfruit fully before roasting and keep the finished dish refrigerated if preparing ahead.
Product links appear only for items currently ready in the public market. Availability, pack size and price may change with the season.
Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.