This weekend I
tried raw jackfruit kofta. This is the time when you get these vegetables like
raw jackfruit (kathail) or stripe gourd (parwal) and both are my favourites.
Every time whenever I bring jackfruit, I usually go for the plain sabzi. This
time I thought of making koftas. These vegetable delicacies remind me of my
dida’s recipes, simple yet lajawab!!!
Making kofta
is quiet time consuming, so I had chosen the weekend. With Kofta I had made veg
biriyani accompanied with simple dahi raita.
It happens
many times with many of us when some pure vegetarian guests are invited and we
wonder of what to make or something new to make to avoid the repetitions. This
dish is one of such kind which serves as a full royal meal. So here the recipe
goes.
Ingredients
For Kofta
1 raw
Jackfruit 1 Kg
2 potatoes
Medium
100 gms chana
dal
2 green chilly
2 onion medium
½ tbsp Turmeric
1- 1/2 tbsp jeera powder
1 tbsp dhaniya
powder
red chily
powder as per tollerance
1 tbsp ginger
paste
1 tbsp garlic
paste
Salt as per
taste
Sugar as per
taste
Oil to fry the
koftas
½ tsp garam
masala
Few drops of
ghee
Preparation:
Soak chana dal for 2-3 hrs
Cut the
Jackfruit into small pieces. (I usually get this peeled off from my vendor. If
you have to peel this then refer to my earlier post (https://www.blogger.com/blogger.g?blogID=72189134158661279#editor/target=post;postID=6041779103784091833;onPublishedMenu=posts;onClosedMenu=posts;postNum=15;src=postname)
Peel
potatoes and cut into halves
Pressure-cook
the jackfruit pieces, potatoes and the soaked chana dal with a pinch of salt
and turmeric. Do not overcook. I had cooked with 2 whistles.
While these
get cooked, finely chop onions and the green chilies.
Open the
pressure cooker, after it cools down and pour the steamed vegetables in a sieve
to drain the water.
Mash them
nicely.
Cooking:
Heat oil in a
pan. Put the finely sliced onions and the green chilies and fry them till
golden brown.
Add all the
spices one by one and the garlic and the ginger paste and let the spices be
cooked.
Add little
sugar.
When the
spices are well cooked (this you can ensure when you see oil coming out) add
the mashed vegetables and mix them continuously.
When you see the mix is completely dry remove it from heat.
Now, make kofta balls out of this mixture. If you find the binding is not enough, you can add besan to this and mix well.
Fry the
koftas.
For Curry:
1 medium
potato (optional)
1big onion
1 big tomato
1 tbsp Turmeric
1 tbsp jeera
powder
1 tbsp dhaniya
powder
red chily
powder as per tollerance
1 tbsp ginger
paste
1 tbsp garlic
paste
Salt as per
taste
Sugar as per
taste
Mustard oil or
any oil
Jeera/Whole
Cumin seeds and Bayleaves/ tejpatta for seasoning
½ tsp garam
masala
Few drops of
ghee
2-3 cups of
water
Preparation:
If you are
using potato then cut it into medium cubes.
Chop tomatoes
and onions.
Cooking:
Heat oil in a
pan. Temper with whole Jeera/Whole Cumin seeds and Bayleaves/ tejpatta.
Add the
potatoes with ½ tsp of salt and turmeric. When the potatoes turn golden remove
them from the oil.
Add the
chopped onion and tomato and fry till it is soft.
In the
meanwhile, in a small bowl, mix all the spices and the ginger, garlic paste
with half cup of water.
Add this paste
when the onion gets light brown in colour. Add ½ tsp of sugar and continue to
cook till the water dries up and oil releases.
Now add 2-3
cups of water. Let the water boil for some time. You will have to add the fried
potaoes at this stage if you are using them. When you feel the consistency of the gravy is alright
remove it from flame.
As the kofta balls will soak the water so it is important
to leave this gravy a little runny.
Now add the
fried koftas and add ½ tsp of garam masala and Ghee. Keep this covered for some
time to allow the koftas to soak the gravy.
Be careful while serving as the
koftas are now soft. Serve with roti, paratha, steamed rice or Biriyani.
