Kathal Kofta.. I had heard of this curry before but never eaten in my life before marriage and blogging.. When I had gone to visit my In-Laws place, there I had this curry and I was not knowing till they told me, that curry was made out of jack-fruit. I thought that is mutton kheem, because it was not at all looking like jack- fruit and it was tasting like mutton only. When I asked my elder co-sis then she told me that curry was not mutton kofta curry it was jack-fruit kofta curry. I was shocked and I had no words to say, then I told my MIL to bring again jack-fruit tomorrow so that even I can learn to make this curry.
From then I have cooked this curry in many other version and my H loves it... Actually there in my In-Law's house they only cook one type of green curry, some how I don't like that curry much so only I keep trying other recipes too... This recipe is the best so far, it has got a tangy taste of yoghurt and lovely reddish color...
Ingredient's For Kofta.
250 grams jack-fruit (peeled and chopped in chunks)
A pinch asafoetida
1/2tsp ginger garlic paste
1/2tsp garam masala powder
3tbsp besan (ground bengal gram)
1/4tsp red chili powder
1/4tsp salt
Oil for frying.
Ingredinet's For Gravy.
2 medium onions (grated)
1 medium tomato (grated or finely chopped)
1 tsp ginger garlic paste
1/2 cup beaten yoghurt
1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp coriander powder
1/2 tsp garam masala powder
1½ - 2 tbsp oil
1 pinch asafoetida
1/2tsp cumin seeds
Salt to taste
2 cups water
2 tsp fresh chopped coriander (for garnish).
Cooking Method For Koftas:
Boil the jack-fruit with a asafoetida till it is tender. ( pressure cooked them till one whistle escaped)
Smack them by using fork or hands. Add the besan along with the rest of the kofta ingredients to the jack-fruit, gently mix everything together. Make balls and keep them aside on a greased plate.
Heat oil and fry kofta balls in batches on a medium low heat till golden brown. Remove on a kitchen towel and keep aside.
Cooking Method 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. Then add beaten yoghurt and swtich off the flame.
Garnish with chopped fresh coriander and Serve hot with chapatti or rice.
