Jackfruit is the well known tropical fruit in Indian continent. As the summer approaches Indian markets witnesses the availability of raw as well as ripe jackfruits. Though jackfruit is a fruit its usage as vegetable in Indian kitchen is also popular. Raw jackfruit is cooked in various ways. Cutting and peeling raw jackfruit is quite tricky but once done it can be cooked in multiple ways. One of the ways is Kofta Curry. In this blog I’ll be sharing the recipe of Raw Jackfruit Kofta Curry. Kofta is small ball sized dumplings cooked in gravy with mixture of spices.

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 02

Course: Main Course/ Lunch/ Dinner/ Side Dish

Cuisine: Indian

Ingredients:

For the Kofta:

Raw Jackfruit (Cut into Pieces)                                             300g

Cornflour                                                                                1 ½ tsp

Baking Soda                                                                           ¼ tsp

Chopped Green Chili                                                             1 tsp

Ginger-Garlic Paste                                                                1 tsp

Garam Masala                                                                       ½ tsp

Salt to taste

Water as required

Oil to fry                                                                                 4 tbsp

For the Gravy:

Bay Leaves                                                                             2

Cumin Seeds                                                                          ½ tsp

Finely chopped onion                                                           ½ cup

Ginger-Garlic paste                                                                1 ½ tsp

Green Chili                                                                             1-2

Tomato Puree                                                                        ¼ cup

Sabji Masala                                                                           1 tsp

Kashmiri Red Mirch Powder                                                 ½ tsp

Turmeric Powder                                                                   ½ tsp

Coriander Powder                                                                 ½ tsp

Cumin Powder                                                                       ½ tsp

Salt to taste

Oil                                                                                           2 tbsp

Water                                                                                     1 cup

Chopped Coriander Leaves                                                   ¼ cup

Directions:

For the Kofta:

1. Thoroughly wash the jackfruit and boil them till soft and mushy. Once boiled, drain the water and mash the boiled jackfruit to fine paste.
2. To the mashed jackfruit, add chopped green chili, ginger-garlic paste, garam masala, salt to taste, cornflour, baking soda and mix well till combined to form dough.
3. Take small portions of the dough and roll it into your palms to form small balls. I made 15 balls from the dough.
4. In a pan heat 4 tbsp of oil and shallow fry the kofta balls till golden brown. Keep the kofta balls aside when done.

For the Gravy/Curry:

1. In a small bowl, take all the dry spices and add 2 tbsp of water to make a thick paste. Mix well and keep the spice mix aside.
2. In a pan, heat 2 tbsp of oil, add bay leaves, cumin seeds and let it temper. Add the ginger-garlic paste, chopped onion and green chili, fry them till golden brown. Then add the tomato puree and cook the masala for 5 minutes. Stir at intervals to prevent the masala stick on the bottom of the pan.
3. Now add the dry spice paste and cook the masala till it leaves oil which indicates that masala is cooked well. If the masala is not cooked, add 1 tbsp of water and fry the masala. Add salt to the masala mix and mix well.
4. Once the masala is cooked, add 1 cup of water and bring the water to boil. When the gravy boils, put the Kofta balls into it and cook for few minutes or till the gravy gets thick.
5. Once the koftas absorb gravy, garnish with chopped coriander leaves and serve hot with rice or chapatti.