Kathal ke Kofte/Jackfruit kofta curry

I speak to my mom in India quite often. We talk about a lot of things. The other day she happened to mention that Jackfruit was back in season in India. This time of the year they have the small raw ones that are really good for curry (aah my mouth waters just as I think about the it). I cannot find fresh jackfruit anywhere in stores here but they carry the canned ones in the local oriental markets. While I was talking to her, I got reminded that I had a few cans sitting in my pantry and I'd made up my mind I would make these koftas. If you remember my kathal spree from a few moons ago, I'd gotten a whole ten pounder from a local farmer except I had to drive a couple of hundred miles to get it. Believe it or not I tried calling the guy but it appears that they are not in season yet here in the states. I keep a few cans handy as I like to make different things with jackfruit and they come in handy. And handy they came indeed as I succumbed to my kathal craving.

Kofta (as they are usually referred to in the South Asian Subcontinent) have a heavy presence over various cuisines. The concept of the kofta (or kufteh, köfte, keftes, kufta, ćufta…) is that a ground form of particular ingredients are spiced (according to what herbs and spices are predominantly available in that country) and rolled into a certain shape. Kofta can be fried, steamed, grilled or baked according to what ingredients you added to the mix. Koftas are traditionally made of minced meat however it is not uncommon to find koftas made of paneer, bottle gourd, mashed potatoes etc.

Ingredients:

For the Koftas-

Green Jackfruit  ........................................ 2 cups Boiled

Onion .................................................... 1/4 small finely chopped

Green chilli ............................................. 2 chopped

Gramflour or Besan .................................... 2 tbsp

All pupose flour or Maida .............................. 2 tbsp

Garam masala powder ................................. 1 tsp

Red chilli and Turmeric powder ...................... 1/2 tsp each

Ginger garlic  paste .................................... 1/2 tsp

Salt to taste

Oil for deep frying

For the Gravy-
Onion ................................. 2 medium finely chopped
Tomato ............................... 1 medium finely chopped
Garlic ginger paste .................. 2 tsp
Red chilli powder ................... 1 tsp or to taste
Coriander powder .................. 1 tsp
Garam masala ........................ 1 1/2 tsp
Turmeric powder .................... 1 tsp
Salt .................................... to taste
Beaten plain yogurt ................. 2 tbsp 
Oil ..................................... 2 tbsp
Ghee .................................. 1 tbsp
Cumin seeds .......................... 1 tsp divided
Asafoetida ............................ 2 pinches about 1/8 tsp
Bay leaf ............................... 1
Cilantro leaves for garnishing

Method:

1. Drain all the water properly from the jackfruit. Mash it with hands or fork in a medium bowl. Add in all the ingredients except the oil. You should be able to form a firm ball, add a little more maida if required. Make into round or oblong shape as desired and deep fry on medium heat till golden brown on all sides. Put 4-5 koftas at a time. Drain on a paper towel and keep aside.

2. In the pan add the remaining oil and ghee, add cumin seeds, bay leaf and asafoetida. Stir for a minute. Add in the onions, turmeric and salt. Fry for 2-3 minutes.

3. Now add red chilli powder and ginger garlic paste and stir fry for 2 minutes. Add 1/2 cup of water and mix well. Cover and cook until the mixture starts leaving oil, about 5-7 minutes on medium heat, stirring occasionally.

4. Add the tomatoes and coriander powder and mix well. Increase the heat to medium and cook while stirring in between for 3-4 minutes. Stir often until the tomatoes soften and mix in with the onions.

5. Add beaten yogurt and stir continuously for 1-2 minutes till the yogurt blends well in the onion masala. Add about 2 to 3 cups of water and increase the heat to medium high. Let it come to a boil. Add garam masala and  mix well. Add in the koftas.The koftas should be submerged in the gravy (add more water if needed). Cover and turn down the heat to medium and let it cook for 4-5  minutes or until the oil floats on the surface, stirring occasionally in between. Koftas absorbs a lot of gravy when they cool.

6. Turn off the heat and pour in a serving dish. Garnish with cilantro leaves and serve hot. It goes very well with poori, paratha, roti and even with just plain steamed basmati rice.

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