Kathal Kofta Curry Recipe – Bengali Jackfruit Kofta in Tomato Coconut Gravy

Raw Jackfruit Kofta Curry (Kathal Kofta Curry)

Description:
Delight in the rich flavors of this Raw Jackfruit Kofta Curry, a traditional Bengali dish that combines soft, savory koftas made from raw jackfruit with a luxurious tomato and coconut gravy. The perfect balance of spices and textures, this dish is bound to excite your taste buds and elevate your Indian vegetarian meal experience. The koftas, made with fresh jackfruit, are golden brown and absorb the flavorful, creamy gravy, making every bite a satisfying adventure. Serve it with your favorite Indian breads or rice for a wholesome, comforting meal.

Cuisine: Indian
Course: Lunch
Diet: Vegetarian

Ingredients:

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Instructions:

1. Prepare the Jackfruit:

   • Begin by cleaning and chopping the raw jackfruit into pieces. Place them in a pressure cooker with a pinch of salt and a cinnamon stick. Add 1 cup of water and cook for 1-2 whistles.
   • Turn off the stove and allow the pressure to release naturally. Once cooled, strain the water and let the jackfruit pieces dry.

2. Make the Kofta Mixture:

   • In a blender, add the boiled jackfruit, grated fresh coconut, and green chili. Blend until you achieve a smooth paste. Do not add water during blending.
   • To the blended mixture, add all-purpose flour (maida), cardamom powder, cumin powder, and salt. Mix everything well to form a uniform dough.
   • Allow the mixture to cool down, making it easier to handle when shaping the koftas.

3. Shape the Koftas:

   • Once the mixture has cooled, shape it into small, flat, oval-shaped balls or koftas.
   • Heat a paniyaram pan and add a little oil (or ghee) into each cavity. Gently place the koftas into the pan and fry them on both sides until they turn golden brown. Remove and set aside.

4. Prepare the Gravy:

   • Heat oil in a heavy-bottomed pan. Add cumin seeds and asafoetida, sautéing for about 10 seconds.
   • Add chopped onions and salt, cooking them until soft and translucent.
   • Next, add the chopped tomatoes and ginger paste. Cook for 6-8 minutes until the tomatoes become soft and mushy.
   • Turn off the heat and allow the tomato mixture to cool down slightly. Once cooled, blend it into a smooth gravy using a hand blender, adding 1 cup of water to reach the desired consistency.

5. Simmer the Gravy:

   • Return the blended tomato gravy to the pan and switch on the heat. Add turmeric powder, red chili powder, and cook the gravy on medium heat until it thickens and starts bubbling.
   • Add garam masala powder, adjust salt to taste, and stir in fresh coriander leaves.
   • Let the gravy cook for an additional 6-8 minutes, allowing the flavors to meld together.

6. Combine Koftas and Gravy:

   • Gently drop the fried jackfruit koftas into the simmering gravy. Let them soak in the gravy for a few minutes to absorb the flavors.

7. Finish and Serve:

   • Garnish the Raw Jackfruit Kofta Curry with a drizzle of fresh cream and a sprinkle of chopped coriander leaves.
   • Serve hot alongside Palak Raita, Phulka, or Satvik Carrot Sprout Salad for a well-rounded, flavorful vegetarian meal.

Tips:

• The texture of the koftas depends on the moisture of the jackfruit. Ensure the mixture isn’t too wet to avoid difficulty in shaping the koftas.
• If you prefer a richer curry, you can add a bit more cream to the gravy.
• For a more intense flavor, you can add a pinch of sugar to balance the tanginess of the tomatoes in the gravy.

Enjoy the vibrant flavors of this Raw Jackfruit Kofta Curry and treat yourself to an authentic Indian vegetarian delicacy!