Kathal kofta (jackfruit dumplings in red gravy)
A unique kofta curry that tastes as great with rice as with chapati
Ingredients
6
For Kofta:
For Gravy:
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Preparation
Preparation20 min
Cook time25 min
- For Koftas:
Boil the jack-fruit with half a tsp of salt and asafoetida till it is tender. (I pressure cooked them till one whistle escaped)
Grind it to a coarse paste using minimal amount of water in a mixer-grinder. (I added water by 1 tsp at a time and approximately used 1 tbsp in all) - In a wok, on low heat, roast the besan till it starts emanating aroma and starts to change the colour (approx. 7-10 minutes).
- Cool and add the besan along with the rest of the kofta ingredients to the jack-fruit With a spoon or hands gently mix everything together.
Make balls and keep them aside on a greased plate.
Heat oil and add asafoetida. Add the kofta balls in batches and fry them on a medium low heat till golden brown.
Remove on a kitchen towel and keep aside.
(This amount of batter yielded approx. 16 koftas) - For Gravy:
Heat the oil and add asafoetida and cumin seeds. Once they crackle, add the onions and on medium heat fry till they turn goldenish brown.
- Add 2-3 tbsp of water and add the ginger garlic paste. Fry till the masala becomes aromatic and brownish again.
- Add the tomato and rest of the gravy ingredients. Fry them on low heat till the oil separates.
- Add water and let the masala come to a boil. Add koftas and cook further for 3-5 minutes on medium low heat.
Garnish with chopped fresh coriander and serve hot with chapatti or rice.
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Mention @petitchef_en and tag #petitchef
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