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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Tender Kathal ( कटहल - Jackfruit ) – 1 kg (cut in 2” cubes with skin)
Potato - 1 medium (boiled and mashed)
Onion - 1 large (finely chopped)
Green chili – 2-3 (finely chopped)
Coriander leaves (Cilantro) – 2 tbsp (coarsely chopped)
Ginger powder – 1 tsp (you can use freshly grated ginger too)
Home made garam masala* – 1 tsp
Lemon Juice – ½ lemon
Salt – as per taste
Rice flour – as required for rolling the koftas
Mustard oil – as required for frying
For Gravy:
Mustard oil – 3 tbsp
Whole Jeera – 1 tsp
Bay leaves – 2-3
Green cardamom – 4-5
Cloves – 7-8
Onion – 2 large (grated)
Tomato – 4 large (pureed)
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Kashmiri Mirch powder – 1 tsp (or as per taste)
Jeera powder – 1 tsp
Dhaniya powder – 1 tsp
Home made Garam Masala* – 1 tsp
Sugar – ½ tsp
Salt - as per taste
Turmeric powder – 1 tsp
Ghee – 1 tsp (optional)
Optional for garnishing:
Cream – as required
Coriander leaves (Cilantro) – 1 tbsp
Method of Preparation
1. Cover the Kathal pieces with enough water, add little turmeric powder ( to prevent from turning dark) and cook till done.
2. Drain, cool and remove the skin using a sharp knife.
3. Mash the boiled kathal, add the other ingredients of kofta, mix and let it sit covered for 1 hour.
4. Mix the dough again and make balls of approx 1-1.25” dia.
5. Roll these balls in rice flour and keep aside.
6. Heat oil in a kadai and fry these balls/koftas till golden brown. Drain and keep.
7. For gravy, take a fresh kadai and heat fresh oil in that.
8. Add jeera, bayleaves, cardamom and cloves. Fry till you get a nice aroma, taking care not to burn the spices.
9. Add grated onion and sauté on low heat till it gets lightly browned.
10. Add tomato puree,Ginger-Garlic, jeera-dhaniya powders, and stir. Keep stirring on low heat till the water gets evaporated.
11. Add more water (1-2 tbsp) and add turmeric, salt, chili powder and sugar. Again keep stirring on low heat till the masala dries up.
12. Add some more water and let the masala dry up till oil gets separated.
13. Now add 2-3 cups of water (or as required for the desired consistency of gravy) and bring to boil. Lower the heat and let the gravy simmer for 20 - 30 minutes (check the doneness; the gravy is done when flavors are perfectly integrated and you can’t taste masalas separately).
14. Add the garam masala powder and let simmer for another 2-3 minutes.
15. Now add the koftas and simmer for 5 minutes.
16. Add ghee on top, cover and turn off the heat. Let this sit for at least half an hour.
17. Garnish and serve with steamed rice or Roti/paratha.
Notes and Tips
2. This is a traditional Bihari recipe and I make following my mother's recipe. I have however tweaked it a bit, by adding Potato, to suit my Bengali husband's taste.
