Jackfruit kofta curry is a simple, delicious and easy to cook. This recipe I learni from my Mom...she is wonderful cook, Love you mom...I treasure the memories of time spent in the kitchen with my mother, watching, helping and learning. Kofta have a heavy presence over various cuisine. kofta can be fried, steamed, baked version with made of paneer, vegetables, bottle gourd etc. Jackfruit is also know as kathal in India is a rich source of nutrients and fiber. The gravy could be different but the koftas taste great when immersed in onion-tomato based rich gravy.
Ingredients :
For the kofta ~
Raw juckfruit - 11/2 cup. diced
Channa dal - 1/2 cup
Onion - 1, finely chopped
Ginger-garlic paste - 1 tbsp
Turmeric powder - 1tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Green chilli - 2, chopped
Salt to taste
Corn flour - 1 tbsp
Oil for deep frying
For Curry ~
Onion paste - 1/2 cup
Ginger-garlic paste -1 tbsp
Tomato puree - 1/2 cup
Yogurt - 2 tbsp
Turmeric powder - 1 tbsp
Coriander powder - 1 tsp
Kashmiri red chilli powder - 1 tbsp
Garam masala powder - 1 tsp
Bay leave - 1 piece
Green cardamom - 1 piece
Cloves - 2 pcs
Cinnamon stick - 1 small piece
Cumin seeds - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Method :
Soak the channa dal for 30 minutes. Boil jackfruit till tender. Do not over cook the jackfruit as it will be mushy and tasteless. Drain the water and mash kofta ingredients together.
Divide the mixture into 10 portion and roll into koftas. Keep aside.
Heat oil in a kadai, deep fry koftas until golden brown. Take out and place of absorbent paper.
Heat 2 tbsp oil in another pan, add bay leaves, cumin seeds, green cardamom, cloves and cinnamon stick, when they crackel, add onion paste till golden. Add ginger-garlic paste, saute for 2-3 mins for raw smell goes off.
Now add tomato puree, fry till oil separates.
In a bowl add yogurt, turmeric powder, coriander powder, kashmiri red chilli powder, mix well. Add this mixture into pan, cook till the oil separates from the masala.
Now 1 cup water to the gravy and bring to a boil. Add koftas and simmer for 4-5 minutes.
Sprinkle the garam masala powder and bring to a boil.
Garnishing with some chopped coriander powder & Serve hot with paratha or any type of rice preparation..
Sending this recipe Nivedhanam's "WTML", Esho-Bosho-Aahare's "Taste of Topical", Jagruti's "Food She Loved, I Loathed"
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Ingredients :
For the kofta ~
Raw juckfruit - 11/2 cup. diced
Channa dal - 1/2 cup
Onion - 1, finely chopped
Ginger-garlic paste - 1 tbsp
Turmeric powder - 1tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Green chilli - 2, chopped
Salt to taste
Corn flour - 1 tbsp
Oil for deep frying
For Curry ~
Onion paste - 1/2 cup
Ginger-garlic paste -1 tbsp
Tomato puree - 1/2 cup
Yogurt - 2 tbsp
Turmeric powder - 1 tbsp
Coriander powder - 1 tsp
Kashmiri red chilli powder - 1 tbsp
Garam masala powder - 1 tsp
Bay leave - 1 piece
Green cardamom - 1 piece
Cloves - 2 pcs
Cinnamon stick - 1 small piece
Cumin seeds - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Method :
Soak the channa dal for 30 minutes. Boil jackfruit till tender. Do not over cook the jackfruit as it will be mushy and tasteless. Drain the water and mash kofta ingredients together.
Divide the mixture into 10 portion and roll into koftas. Keep aside.
Heat oil in a kadai, deep fry koftas until golden brown. Take out and place of absorbent paper.
Heat 2 tbsp oil in another pan, add bay leaves, cumin seeds, green cardamom, cloves and cinnamon stick, when they crackel, add onion paste till golden. Add ginger-garlic paste, saute for 2-3 mins for raw smell goes off.
Now add tomato puree, fry till oil separates.
In a bowl add yogurt, turmeric powder, coriander powder, kashmiri red chilli powder, mix well. Add this mixture into pan, cook till the oil separates from the masala.
Now 1 cup water to the gravy and bring to a boil. Add koftas and simmer for 4-5 minutes.
Sprinkle the garam masala powder and bring to a boil.
Garnishing with some chopped coriander powder & Serve hot with paratha or any type of rice preparation..
Sending this recipe Nivedhanam's "WTML", Esho-Bosho-Aahare's "Taste of Topical", Jagruti's "Food She Loved, I Loathed"
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