Kathal kofta (jackfruit dumplings in red gravy)

Main Dish
6 servings
20 min
25 min
A unique kofta curry that tastes as great with rice as with chapati


Number of serving: 6

For Kofta:

250 grams jack-fruit (peeled and chopped in chunks)

A pinch asafoetida

1/2 tsp salt

1/2 tsp ginger garlic paste

1/2 tsp garam masala powder

3/4 cup besan (ground bengal gram)

A generous pinch of fruit salt (I use Eno)

Salt & Red Chili to taste (I used 1/2 tsp of salt and 1/4 tsp chili)

Oil for frying

For Gravy:

11/2 - 2 tbsp oil

1 pinch asafoetida

1/2 tsp cumin seeds

3 medium onions (grated)

1 tsp ginger garlic paste

1 medium tomato (grated or finely chopped)

1/2 tsp red chili powder

1/4 tsp turmeric powder

1 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

2 cups water

2 tsp fresh chopped coriander (for garnish)


  • 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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