Shokeen Mund@
VIP
Kathal Kofta Ki Curry
Time Taken : 15-30 mins
Time Taken : 15-30 mins
Ingredients:
For Koftas:
500 gms - kathal (jackfruit), peeled and chopped
2 - onions, finely chopped
1/3 cup - gram flour (besan)
1 tbsp - coriander leaves finely chopped
1 tsp - ginger, minced finely
1 tsp - garlic finely chopped
2 or 3 - green chillies finely chopped
1 tsp - dried mango powder (amchoor)
salt to taste Roast and Grind Together:
1 tsp - coriander seeds
2 or 3 - whole red chillies
1 tsp - cumin seeds
Whole Garam Masala:
1 - large bay leaf
1 - whole dried red chilli
2 or 3 - Cloves
2 - green cardamoms
1" piece - cinnamon
3/4 tsp - cumin seeds
3 tbsp - oil
Other Ingredients:
1 tbsp - coriander leaves, finely chopped
1 tsp - ginger paste
1 tsp - garlic paste
1/4 cup - tomato paste
1 - green chilly finely chopped
1 tsp - red chilli powder
1 tsp - coriander seed powder (dhania)
1/4 tsp - turmeric powder
1/4 tsp - garam masala powder
1 tsp - tandoori masala powder
oil for deep frying
Method
Makes: 6-7 servings
Shelflife: 8-10 hours (do not soak koftas in gravy previously)
For Koftas:
500 gms - kathal (jackfruit), peeled and chopped
2 - onions, finely chopped
1/3 cup - gram flour (besan)
1 tbsp - coriander leaves finely chopped
1 tsp - ginger, minced finely
1 tsp - garlic finely chopped
2 or 3 - green chillies finely chopped
1 tsp - dried mango powder (amchoor)
salt to taste Roast and Grind Together:
1 tsp - coriander seeds
2 or 3 - whole red chillies
1 tsp - cumin seeds
Whole Garam Masala:
1 - large bay leaf
1 - whole dried red chilli
2 or 3 - Cloves
2 - green cardamoms
1" piece - cinnamon
3/4 tsp - cumin seeds
3 tbsp - oil
Other Ingredients:
1 tbsp - coriander leaves, finely chopped
1 tsp - ginger paste
1 tsp - garlic paste
1/4 cup - tomato paste
1 - green chilly finely chopped
1 tsp - red chilli powder
1 tsp - coriander seed powder (dhania)
1/4 tsp - turmeric powder
1/4 tsp - garam masala powder
1 tsp - tandoori masala powder
oil for deep frying
Method
- Put chopped ginger and 1/2 tsp salt in a deep vessel.
- Add 2 cups water, bring to a boil, add fruit.
- Cook till tender, but still firm to touch, squeeze out water, keep aside.
- Save some of this liquid, keep aside.
- Add all other kofta ingredients to fruit, mix well.
- Add more gram flour if required for binding.
- Shape into koftas, deep fry in hot oil till golden.
- Keep aside in perforated container till required.
- In another pan, heat oil for whole garam masala.
- Add all ingredients for whole masala, except onions, roast to splutter.
- Add onions, cook till light and transparent, not browned.
- Add saved water, bring to a boil, simmer for 4-6 minutes.
- Dissolve all dry masala powders in 1/4 cup water, add to cooking mixture.
- Add all other ingredients, except chopped coriander leaves.
- Add some more water if gravy is too thick.
- Add salt to taste, simmer further for 5-7 minutes.
- Add koftas, stir, pour into serving dish.
- Garnish with chopped coriander leaves.
- Serve hot with rice, macuni or other roti, or puris.
Makes: 6-7 servings
Shelflife: 8-10 hours (do not soak koftas in gravy previously)