Jackfruit Kofta Curry (Kathal Ke Koftay)

 INGREDIENTS:

1. Raw Jackfruit, 1 small size chopped and boiled
2. Potatoes 2 medium-sized boiled
3. Chickpea Flour (Besan) 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. Yoghurt 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 the onion till light brown.

Add 1 tsp ginger-garlic paste along with 1 tsp each of coriander powder, red chili powder, and garam masala powder. Add the mashed jackfruit and potato mixture.

Add salt to taste and 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. 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 minutes and then add the dry spices and mix well.

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

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

Garnish with coriander leaves and sliced green chilis and serve with steamed basmati rice and boondi raita or pickled onions.