Raw Jackfruit Kofta Curry Recipe - Kathal Kofta Curry Recipe
Raw Jackfruit Kofta Curry is a delectable Kofta Recipe where Jackfruit Koftas are dipped in Tomato Coconut Gravy. Serve it with Palak Raita, Phulka and Satvik Carrot Sprout Salad for your weekday Indian Vegetarian meal.
Raw Jackfruit Kofta Curry recipe will surely satisfy your taste buds with its taste and flavour. This is a Bengali Curry where Koftas are made from jackfruit and then added to a delicious tomato and coconut gravy.
Though the vegetable is little complicated to cut and clean but it is so easily available in market with approaching summer time. The rustic texture and the taste when blended with the right ingredient, it creates an exotic side dish which can be prepared for house parties.
You must have tried with variety of other kofta dishes but this one is extremely healthy, diabetic friendly, less spicy and easy to make. For Extra flavour you can use ghee instead of oil.
If you like this recipe, you can also try other Kofta Recipes that you can make for your everyday meals or house parties:
- 500 grams Jackfruit Raw (Kathal) , cut into pieces
- 2 tablespoons All Purpose Flour (Maida)
- 2 tablespoons Fresh coconut , grated
- 1 Cardamom Powder (Elaichi)
- 2 teaspoon Raisins , chopped
- 1 Green Chilli
- 1 teaspoon Cumin powder (Jeera)
- 1 cup Water
- 1 Cinnamon Stick (Dalchini)
- Salt , to taste
- 3 teaspoon Sunflower Oil , as required, or ghee
- 5 Tomato , chopped
- 2 Onions , optional, chopped
- 1 cup Water
- 1 teaspoon Ginger , paste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Garam masala powder
- 4 teaspoon Sunflower Oil , as required or ghee
- 2 teaspoon Fresh cream , as required, for garnish
- 2 teaspoons Coriander (Dhania) Leaves , chopped
How to make Raw Jackfruit Kofta Curry Recipe - Kathal Kofta Curry Recipe
To begin making the Raw Jackfruit Kofta Curry Recipe, first clean the jackfruit pieces and then cook for up to 1-2 whistle in a cup of salted water and a cinnamon in a pressure cooker.
Switch off the stove and let the pressure release naturally.
Once fully cooked strain the water and keep the jackfruit aside to dry.
Take a blender, add boiled jackfruit with coconut and green chilli without adding water. Blend it into a paste.
Once it is done, add the all purpose flour, salt, cardamom and cumin powder. and mix everything well.
Mix everything well and keep it aside to cool down the jackfruit kofta mixture.
Now make small flat oval shaped balls with the mixture. Heat a paniyaram pan with oil in each cavity and fry the kathal koftas from both the sides till they turn golden brown.
The next step is to make the kofta gravy. Heat oil in a heavy bottomed pan. Add cumin seeds and asafoetida and saute for about 10 seconds.
After 10 seconds, add onions, salt and cook till they become soft and translucent.
Next add tomatoes, ginger paste cook for about 6 to 8 minutes until the tomatoes are soft. Switch off the heat.
Once the tomato mixture is cooled down, blend this mixture with a hand blender to smooth gravy adding a cup of water.
Add this kofta gravy back in the wok and switch on the heat. Add turmeric powder, red chilli powder, cook on medium to low till thick gravy is forming with bubbles on top.
Add garam masala powder, salt to taste and coriander leaves. Let this kofta gravy cook for about 6 to 8 minutes.
Drop the jackfruit koftas in the gravy, let it soak for few minutes before serving. Finally garnish the Raw Jackfruit Kofta Curry with fresh cream and chopped coriander leaves.