‘Hello Kolkata’ Food Corner - Kathalke Kofte

Ingredients : Kathal (Jack Fruit) 400 Grams, Boiled Potato 2 Medium Sized Pieces, Besan 3 Table Spoons, Oil 3 Table Spoons, Onion 3 Medium Sized Pieces, Ginger-Garlic Paste 2 Table Spoons, Tomato Paste/Purie ½ bowl, Chopped Coriander 50 Grams, Curd 3 to 4 Table Spoons, Jeera (Whole) 1 Tea Spoon, Hing 1 pinch, Tej Patta 1 leaf, Turmeric Powder 2 to 3 Tea Spoons, Kashmiri Mirch Powder 3 Tea Spoons, Garam Masala 4 Teaspoons, Dhaniya/Jeera Powder 2 Tea Spoons, Salt  to  taste, Kasturi Methi 1 Tea Spoon.

KOFTA PREPARATION : :Peel off the jack fruits and pressure cook it for about 4 whistles. Cool the cooked jack fruit. Mash it properly till it forms an even paste. Add boiled potato, besan, 1 onion chopped fine, 1 table spoon ginger-garlic paste, chopped coriander leaves, turmeric, red chilli powder, jeera-dhaniya powder and salt (to taste). Mix it well and prepare round/oval shaped balls. Deep fry these balls. Now your kofta balls are ready.

GRAVY PREPARATION : Head 3 table spoons of oil in a pan. Add jeera, hing&tejpatta and fry it till it starts spluttering. Add onion paste (2 mid-sized onions), ginger-garlic paste and cook for sometime. Mix all dry masalas (turmeric, garam masala&dhaniya-jeera powder) into tomato puree and put it in the pan. After the masala has cooked for sometime, add beaten curd. Cook this preparation in low flame for sometime. Add some water and salt to taste. After cooking for sometime, add koftas into the gravy and cook for 30 seconds. 

Garnish the kofta curry with onion rings & coriander leaves. This goes best with steamed rice.

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