A great ingredient that often gets ignored in mainstream cooking, jackfruit or kathal, is lip-smackingly delicious. This Jackfruit (kathal) kofta curry is a perfect recipe for a special dinner or party.
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Serves: 4 | Prep time: 30 minutes | Cook time: 40 minutes
Ingredients for the Jackfruit dumpling
– Jackfruit – 500 g, diced small
– Ginger – 1 tsp, chopped
– Green chillies – 4, chopped
– Bengal gram flour/ Besan – 8 tbsp
– Oil – for deep frying
– Salt – to taste
Ingredients for the gravy
– Oil – 2 tbsp
– Onions – 3 to 4, chopped
– Tomato – 2, chopped
– Coriander powder – 2 tsp
– Red chilli powder – 1 tsp
– Turmeric powder – 1 tsp
– Salt – to taste
– Coriander – for garnish
Method
– Start by cutting up your raw jackfruit into pieces. These can be a little tricky to cut so try to get them re-cut from your vegetable vendor. – You can keep the seeds in as they will just get cooked while boiling.
– If you’re cutting the jackfruit yourself, wear gloves as the fruit releases a sticky sap when being cut. This sap will get stuck on your hands. If that happens, use a little oil and rub it all over the sticky area and it should help remove the sap.
– Boil the raw jackfruit for 10 to 15 minutes or until they feel soft and supple.
– Remove the jackfruit and strain the water. Then allow the jackfruit to cool.
– Add it to a large mixing bowl and mash it with a masher. This may take some time as the jackfruit can be quite fibrous. Be patient with it.
– Now add in the gram flour to help bind the koftas.
– Follow that with some ginger and green chillies. Add more chillies if you like your food spicy and vice versa.
– Time to get messy! Use your hands to mix it all up like a dough. Then start forming small lime sized dumplings to set aside for frying.
– When all your dumplings are formed it’s time to deep fry. Bring some oil up to temperature and fry the dumplings a few at a time.
– Fry them till they’re golden brown and crispy on the outside.
– Remove when done and set aside while we make the gravy.
– In a large pan pour the oil and let it get hot. Add in your onions and cook them till they’re soft and translucent.
– Then add your coriander powder, red chilli powder, turmeric powder and salt. Roast the spices well for a minute or two.
– Now add in your chopped tomatoes. You can also puree the tomatoes if you want a smooth gravy.
– Let the gravy come to a simmer. When the tomatoes are fully cooked turn down the heat and add in your yogurt.
If the yogurt is added when the heat is on high it can split. So be careful.
– When everything is gently simmering it’s time to add in the koftas. –
– Place them in and gently stir them through the gravy.
– Cover them and let them heat through and absorb the flavours of the gravy.
– When the koftas are heated through you’re ready to serve. Enjoy these with some naan or rice.
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