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Jackfruit Kofta Curry (Kathal Ke Koftay)

 INGREDIENTS:

  1. Raw Jackfruit 1 small size chopped and boiled
  2. Potatoes 2 medium size boiled
  3. Chickpea Flour 2-3 tbsp
  4. Onion 2 (1 chopped and 1 paste) 
  5. Ginger-Garlic Paste 2 tsp
  6. Tomato 2 chopped
  7. Green Chilis 2-3 slit
  8. Turmeric Powder 1 tsp
  9. Coriander Powder 2 tsp
  10. Garam Masala Powder 2 tsp
  11. Red Chili Powder 2 tsp
  12. Yogurt 1/2 cup whisked
  13. Salt as required
  14. Sugar 1tsp
  15. Oil for deep frying
  16. Cumin Seeds 1/2 tsp
  17. Bay Leaves 1-2
  18. Cinnamon stick 1 small
  19. Cloves 2-3
  20. Green Cardamom 2-3 crushed


METHOD:

Serving size: 5-6

Mash the boiled jackfruit and potatoes. Heat 1 tbsp oil in a pan and sauté onion till light brown.

Add 1 tsp ginger-garlic paste along with 1 tsp each of coriander powder, red chili powder, garam masala powder.

Add salt 1/2 tsp sugar and mix well. Stir fry on a low flame till all the moisture is absorbed and the mixture turns dry. Keep aside to cool.

Once cooled mix in chickpea flour. Make small round balls. Deep fry them in hot oil till they turn golden. Drain on a kitchen towel and set aside.

Heat 2 tbsp oil in a deep pan and temper with cumin seeds, bay leaves, cinnamon, cardamom and cloves.

Sauté for a few seconds and then add onion paste and chopped tomatoes. Sauté for 3-4 and then add the dry spices and mix well.

Add the beaten yogurt and stir on low heat till the oil separates. Add 2 cups water and salt and sugar. Simmer for 5-6 minutes.

Arrange the koftas in a serving dish and pour the gravy over it.

Serve garnished with coriander leaves and green chilis paired with steamed basmati rice and boondi raita or pickled onions.




  
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