Jackfruit Kofta Curry Recipe:
In season cooking in a spicy jackfruits kofta curry to warm up the mood and the palate.
It’s in-season and of those things that’s a treat for my people back home, aren’t these reasons enough to relish some jackfruit recipes and their memories. Yeah I can explicitly recall the discussion between my mom and granny (the only two vegetarians in our family of Carnivores), with a twinkle in their eyes they’d say ‘wah, aaj toh Katahal ki sabji bani hai’ (wow, it’s jackfruit curry today). If a simple jackfruit curry could make them so happy, I can only imagine how they would react to an elaborate jackfruit kofta curry recipe. Well, they are nowhere near so i’ll have to miss the fun of watching their eyes go shinny but I did tease them with the news over the phone. Incase you are wondering why so much fuss over a normal curry recipe, I must say that koftas aren’t really normal. They are special and on occasion food to most, for one they are a little elaborate to cook and second the amount to oil the recipe requires for deep frying and the curry is a little too much for a staple diet.
Oh, need I tell you that this kofta curry recipe is spicy, tangy and has a distinct jackfruit character. Goes without saying that it makes a perfect gravy o go with rice and even my Mr. H, who never touched jackfruits, cannot do without licking his fingers every time I serve him this dish.
Ingredients (Serves 3-4):
For the Koftas:
- 250 gms peeled Jackfruits, cut into small pieces
- 1 onion finely chopped
- 1 green chilli, chopped
- 1 tsp ginger garlic paste
- ½ tsp coriander pwd
- ½ tsp cumin pwd
- 1/4th tsp Garam masala pwd
- 2 tbsp Gram flour
- Salt to taste
- ¼ cup fresh coriander, chopped
- Mustard oil o deep fry
For the Gravy:
- 2 medium onion, 1 thinly sliced and 1 quartered and made into a paste
- 2 small tomatoes, grated or pureed
- 1 and ½ tbsp ginger garlic paste
- 1-2 green chillies, chopped
- 1 tbsp Curd
- 1-2 bay leaves
- 2 black cardamom
- ½ tsp cumin seed
- ½ tsp turmeric pwd
- ½ tsp red chilli pwd
- 1 tsp coriander pw
- 1 tsp cumin pwd
- ½ tsp black pepper pwd
- ¼ tsp garam masala pwd
- 2 tbsp oil , mustard preferred
- 1 tbsp ghee/clarified butter
- Sliced chilies, and some coriander springs to garnish
- Boil the jackfruit in a pressure cooker with a little salt until soft. Drain and allow cooling.
- Mash the jackfruits in a mixing bowl, and then add chopped onion, green chillies, coriander pwd, cumin pwd, garam masala, chopped coriander, salt and mash together to incorporate. Then mix the gram flour and garlic paste to bind.
- Divide the mixture into 10-12 parts and shape into small oval or round kofta balls.
- Heat enough oil and deep fry the koftas until golden brown and crisp on the outside. Strain on a kitchen tissue and keep aside.
- Heat oil in a wok or kadhai, add the bay leaves, cumin, cardamom, cinnamon and let them pop. Add sliced onion and fry until golden.
- Then ass ginger garlic paste and onion paste, fry for 1-2 mins on medium heat. Add turmeric, chilli pwd, coriander pwd, cumin pwd and fry until the oil starts to separate.
- Then add tomato paste, little salt and ghee , fry until oil separates. The add 1 and ½ cup water and allow the gravy to come to a full boil , then simmer away until it slightly thickens, it will take 5-7 mins.
- Then stir in pepper pwd, curd and simmer for another 1-2 minutes. Finally add the fried koftas, sprinkle garam masal pwd and turn off the heat. Keep covered for 4-5 mins then serve with rice or chapatti with a garnish og coriander and green chilies.
Dos and Don’ts:
- You need not boil the curry after adding koftas if you are not serving immediately. But if serving immediately do bring the curry to boil once after adding the koftas.
- Adjust Chillies and garam masala pwd, the above measures will give you extra fragrant and hot curry.