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Kathal Kofta

By Ranjana Lal, USA

Printable version (Adobe Acrobat Reader required)

Ingredients:

For Koftas:

• 500 gm – kathal (jackfruit), peeled and chopped, or 2 cans kathal pieces from Indian Grocery Store.
• 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
• 4 - Green chilies finely chopped
• 1 tsp - dried mango powder (amchoor)
• Salt to taste

Roast and Grind Together:

• 1 tsp - coriander seeds
• 2 or 3 - whole red chilies
• 1 tsp - cumin seeds

Whole Garam Masala:

• 1 - large bay leaf
• 1 - whole dried red chili
•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 chili finely chopped
• 1 tsp - red chili powder
• 1 tsp - coriander powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - garam masala powder
• 1 tsp - tandoori masala powder
• oil for deep frying

Method:

1. Put chopped ginger and 1/2 tsp salt in a deep vessel.
2. Add 2 cups water, bring to a boil, and add kathal.
3. Cook until tender, but still firm to touch, squeeze out water, keep aside.
4. Save some of this liquid, keep aside. If using canned kathal, drain and rinse well then squeeze all the water.
5. Add all other kofta ingredients including ginger and salt to kathal, mix well.
6. Add more gram flour if required for binding.
7. Shape into koftas, deep fry in hot oil until golden.
8. Keep aside in perforated container until required.
9. In another pan, heat oil.
10. Add whole masalas, except onions, roast to splutter.
11. Add onions; cook until light and transparent.
12. Add saved water, bring to a boil, and simmer for 4-6 minutes.
13. Dissolve all dry masala powders in 1/4 cup water and add to cooking mixture.
14. Add all other ingredients, except chopped coriander leaves.
15. Add some more water if gravy is too thick.
16. Add salt to taste, simmer further for 5-7 minutes.
17. Add kofta, stir, and pour into serving dish.
18. Garnish with chopped coriander leaves.