Kathal kofta (jackfruit dumplings in red gravy)

Ingredients

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)

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Preparation

• 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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