Raw Jackfruit Kofta- A vegetarian delicacy

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.