Kathal or Jack-fruit has been my favorite vegetable since my childhood days because during summers, my mom used to make fritters of jack-fruit that tasted just awesome. Still when she prepares them I am always first to take its first bite. I’ll also be sharing its recipe in my later posts but for now, it’s Kathal-Kofta.
Earlier its curry was not as favorite as it is now. But Kathal-Kofta is just out of the world that is always in favorites list.
It is made with baby or unripe Jack-fruit because unripe jackfruit is fleshy and soft that is best suited to make kofta balls while ripe jackfruit is a bit sweet and full of thick fibers and seeds. Here you’ll find their kofta balls resembling with meat balls. They not only resemble but also taste a bit similar to meat. That’s why Jack-fruit is also nicknamed as Tree Mutton. It can be used in culinary purposes of vegans as a good substitute for meat.
Unripe or medially ripe jack-fruit is suitable for curries, kofta, salads, pickle, chips while because of sweetness of extremely ripe jackfruits, they are used in various desserts like cakes, icecreams, custards,porridges etc. and because of native of south and south-east India(or Asia), even Idlis and dosas are also made with jack-fruit’s parts; though I have yet to try dosas and Idlis with it.
There are some interesting facts that I came across with that it is the national fruit of Bangladesh and it is the largest edible tree-borne fruit (maximum 36 kg) of tree called Artocarpus(a genus of mulberry family). It is also an auspicious fruit of south India along with banana and mango. It’s leaves also used in wrapping foods for steaming.
This was all about Jack-fruit that is going to be the part and parcel of Kathal Kofta. As I have already quoted; for Kofta, baby jack-fruit is best and it has provided kofta a sinfully scrumptious flavor. Tasting Kathal Kofta, it seems that baby jack-fruit is fated to get cooked as Kofta. It’s taste was super awesome that made me to say like that 🙂 . But there is no end to variations in recipe and forms of recipes with same ingredient, then that statement you may find unreal.
Well; in Kathal Kofta, mild meaty flavored balls are soaked in flavorful rich and thick gravy that tastes delicious and team up well with either rotis, naans or rice. I had puffy rotis ready to eat so I served with them. You ‘ll like it with rice equally. Let’s check out a flavorsome recipe for flavorsome dish.
Time Taken- 35-45 min
Category- Main-course (Curry)
For Kofta Balls
Baby or Raw Jack fruits (kathal)- 2 (250g each),
Green coriander- 1 handful (chopped)
Green chillies- 2 (chopped)
Onion-1 small (finely chopped)
Ginger- 1/2 inch (grated)
Gram flour/Chickpea flour- 3 heaped tbsp
Salt- to taste
Oil- For deep-frying
Above two in purée form (blend both together)
Onion-1 small (finely chopped)
Cumin seeds- 1/2 tsp
Ginger Paste- 1 tsp
Garlic Paste-2 tsp
Coriander Powder- 2 tsp
Red chilli Powder- 1 heaped tsp
Kashmiri Red chilli Powder- 1 tsp
Garam Masala- 3/4 tsp
Salt- to taste
Oil- 2 tbsp
Cream and Coriander- to garnish
Steps to follow-
Let’s start with making Kofta Balls first
1. First of all peel off the hard outer skin of jack-fruit (I must say, it is very exhausting part of cooking something with jack-fruit As its skin is too hard, it would require more of your strength if your knife is not sharpened, so sharpen its edges and then go for it 🙂 ). Then after peeling, go for cutting it in pieces and boil them with a pinch of salt for 10 min under pressure or until tender.
2. Grind them coarsely (without adding water) and then mix all the ingredients of “For Kofta balls” in a bowl to form a pliable dough mixture.(I didn’t feel any need to add water, if you feel, you can)
5. Gently mark few pricks on kofta balls with fork without deshaping it and put aside.
Now we’ll move ahead for making its gravy-
6. Heat 2 tbsp of oil in a deep pan and put in cumin seeds to splutter.
9. Now add tomatoes-onions purée followed by powdered spices (red chilli powder,coriander powder, turmeric, Kashmiri red chilli). Let it simmer for few minutes and stir occasionally.
10. When all the spices get cooked along with purée and spices-puree mixture acquires bright red color due to heating up, mix some salt and garam masala.
11. Pour in about 2 cups of water and let it boil.
12. When boil comes, mix fried kofta balls and leave it to simmer so that balls absorb all flavors and gravy thickens as desired.
I hope you liked this recipe, feel free to try it out. Enjoy its flavor and share with your family and friends.