Kathal (Raw jack fruit) kofta curry

• Servings: 3-4
• Preparation time: 15-20 minutes.
• Frying  kofta time: 6-7 minutes(each batch).
• Preparing curry time: 12-13 minutes.
• Total time: 40 minutes.

India is really a land of cuisine due to its diversity of culture, every community in India has its own recipe, spices and cooking technique to pamper your taste bud.

Raw Jack fruit is power house of nutrients and it is the best alternative to regular food for diabetics.

Enjoy delicious raw jack fruit kofta with bowl of pulao, coconut milk rice or with plane poori or palak poori. One can eat this Kathal (Raw jack fruit) kofta curry recipe with any meal.

Ingredients:

• Kathal (Raw jack fruit): 400 gm (small size) ~250-300 gm peeled and cut.
• Salt: 2 teaspoon
• Chilli powder: ½ teaspoon
• Turmeric powder: ½ teaspoon
• Chopped coriander leaves: 1 table spoon
• Garam masala powder: ½ teaspoon
• Green chilli: 1 no. Chopped
• Chat masala powder: ½ teaspoon
• Ajwain (carom seeds): half teaspoon
• Besan (gram flour): half cup
• Water: half cup
• Meetha soda (Soda bi carb): 1 pinch
• Mustard oil /cooking oil: for frying

For curry:

• Cumin seed: half teaspoon
• Bay leaf: 1 no.
• Onion: 1 no. (Medium size)
• Tomato: 1 no. (Small)
• Ginger: 1”piece
• Garlic: 2-3 flacks
• Salt: ½ teaspoon
• Turmeric powder: ½ teaspoon
• Chopped coriander leaves: 1 table spoon
• Chilli powder: ½ teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: ½ teaspoon

Preparation:

For kofta:

1. Peel and Cut jackfruit (Rub with oil the chopping board, knife and your hands so that milk of jackfruits is easily removed), keep cut jack fruit slices  in a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron).
2. Boil the kathal (raw jack fruit) along with half teaspoon of salt into the pressure cooker; allow it to cool, discarding extra water and grinding them to make dough. Add ¼ teaspoon of salt, chilli, turmeric powder, Chopped green chilli and chopped coriander leaves, Garam masala powder and chat masala powder, mix well. Divide this into 12-14 parts. Make round shape as shown in photo, Keep aside.

For curry:

1. Chop onion, tomato, garlic and ginger roughly, grind them together to make fine masala paste. Keep aside.
2. Chop coriander leaves and slit green chilli, Keep aside.
3. Take a bowl. Put Besan, salt, ajwain and Meetha soda, put water to make a smooth batter. Keep aside.

Method:

For frying kofta ball:

1. Take fry pan, put oil Let oil to smoke. Pour a drop of batter into the oil.
2. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
3. After getting right temperature of oil, dip prepared ball into batter. (Either directly by hand or spoon)
4. Deep fry all balls on medium flame till golden brown, Kathal kofta is ready. Keep aside.

For making curry:

1. Take fry pan, put oil, and let oil to smoke. When it smokes add cumin seeds and bay leaf, wait till it sputters, add masala paste. Stir it, lower the flame, and fry for~ 4-5 minute.
2. Add Salt, Turmeric powder, Chilli powder, Coriander powder and fry for few seconds, add a cup of water slowly.
3. Allow to boil for couple of minutes, add Garam masala powder and green chilli.
4. Cover the lid and put off the flame, wait for 5 minutes.
5. Take a serving bowl, arrange the kofta in it, and transfer the hot gravy on the kofta before serving.
6. Garnish with chopped coriander and serve with rice and chapati (Indian bread)

 Kathal (Raw jack fruit) kofta curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.