Raw Jackfruit Kofta Curry Recipe (Kathal Kofta Curry)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 6
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Jackfruit (Kathal), cut into pieces | 500 grams |
| All Purpose Flour (Maida) | 2 tablespoons |
| Fresh Coconut, grated | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Raisins, chopped | 2 teaspoons |
| Green Chilli | 1 |
| Cumin Powder (Jeera) | 1 teaspoon |
| Water | 2 cups (divided) |
| Cinnamon Stick (Dalchini) | 1 |
| Salt | To taste |
| Sunflower Oil | 7 teaspoons (divided) |
| Tomatoes, chopped | 5 |
| Onions (optional) | 2 |
| Ginger Paste | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Fresh Cream | 2 teaspoons |
| Fresh Coriander Leaves (Dhania), chopped | 2 teaspoons |
Instructions
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Prepare the Jackfruit: Begin by cleaning the jackfruit pieces. In a pressure cooker, cook them with a cup of salted water and the cinnamon stick for 1-2 whistles. Once cooked, turn off the heat and let the pressure release naturally. Strain the water and set the jackfruit aside to dry.
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Make the Kofta Mixture: In a blender, combine the boiled jackfruit, grated coconut, and green chilli (without adding water) to form a paste. Once blended, mix in the all-purpose flour, salt, cardamom powder, and cumin powder. Blend thoroughly and allow the mixture to cool.
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Shape the Koftas: Form small, flat, oval-shaped balls from the kofta mixture. Heat a paniyaram pan, adding a little oil to each cavity. Fry the kathal koftas on both sides until they turn golden brown. Set aside.
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Prepare the Gravy: In a heavy-bottomed pan, heat the remaining sunflower oil. Add cumin seeds and asafoetida, sautéing for about 10 seconds. Add chopped onions (if using) and salt, cooking until the onions are soft and translucent.
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Cook the Tomato Base: Incorporate the chopped tomatoes and ginger paste, cooking for 6-8 minutes until the tomatoes soften. Once cooled, blend this mixture into a smooth gravy, adding a cup of water as needed.
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Combine and Simmer: Return the blended gravy to the pan and switch on the heat. Stir in turmeric powder and red chilli powder, cooking on medium-low until the gravy thickens and bubbles form on top. Add garam masala and adjust salt to taste. Let the gravy simmer for an additional 6-8 minutes.
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Final Touches: Carefully drop the fried jackfruit koftas into the simmering gravy, allowing them to soak for a few minutes before serving.
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Serve: Garnish the Raw Jackfruit Kofta Curry with fresh cream and chopped coriander leaves. This delightful curry pairs beautifully with Palak Raita, Phulka, and a Satvik Carrot Sprout Salad, making for an ultimate weekday Indian vegetarian meal.
Enjoy your flavorful journey with this comforting Raw Jackfruit Kofta Curry!
