Kathal Kofta Curry is a dish with deep-fried raw Jackfruit balls cooked in a spicy gravy.
Cuisine: North India
Time required: 1 hour
Ingredients:
For the Kofta:
1 Small Raw Jackfruit, Chopped finely
1 Potato, Peeled and Diced
½ Cup Channa Dal soaked in water for half an hour
7 – 8 Cashew nut, Chopped
1 Onion, Chopped finely
1½ tsp Ginger-Garlic paste
2 Green Chilies, Chopped finely
Salt to taste
Oil for deep-frying
For the gravy:
1 tsp Garam Masala
½ Cup Tomato Puree
½ Cup Onion paste
¾ Cup Curds
3 tbsp Fresh Cream (Optional)
1 tbsp Kasoori Methi / Dry Fenugreek leaves
1 Cardamom
2 Cloves
1″ piece Cinnamon
1 Bay leaf
2 tsp Chili Powder
1 tsp Coriander Powder
2tbsp Oil
Salt to taste
Method:
For the Kofta:
Pressure cook Jackfruit, Potato, and Chana Dal.
Mash everything and mix well.
To the mashed Jackfruit, add Ginger-Garlic paste, Salt, Green Chilies, and Onions and mix well. Divide into Lemon sized balls.
Deep fry until they turn brown.
Remove them on a kitchen towel.
For the gravy:
Heat Oil, add Bay leaf, Cloves, and Cinnamon.
Add Onion paste and saute.
Add Tomato Puree and cook for two minutes.
Add the rest of the ingredients and cook for another two minutes.
Add the fried Koftas (deep fried balls) to the gravy. Gently mix.
Remove to a serving dish and serve hot Kathal Kofta Curry with your choice of Indian Bread.
