Kathal Kofta Curry - Suji and besan is used in this curry
INGREDIENTS
1. Kathal– 1 small .
2. Onion – 1 no (Medium size- Cut into small pieces)
3. Green Chillies – 4 /5 nos. (slit)4. Salt- as you require
5. Turmeric- 1 tsp
6. Bay leaves - 3
7. Oil – for deep frying
8. Garam Masala powder – 2 tsp
9. Coriander powder -1/2 tsp
10.Panch phuran - ¼ tsp
11. Ginger , garlic paste – 1 tsp
12. Red chillie powder ½ tsp
13. Tomatoes – 2 medium sized
14. Besan- 2 tsp
15. Suji - 2 tsp
Preparation time – 50 minutes.
Preparation:
Cut the kathal into two halves put them in the pressure cooker pour a small amount of water boil for 2 whistles. Remove from pressure after cooling
Peel off the outer layer of jackfruit add paste (1 tea spoon green chillies, ginger &garlic), suji, besan and salt mesh it into a fine dough make small round balls.
Deep fry in hot oil till golden brown. After changing the colour keep them aside in a plate.
Take an another pan add 3tbsp oil for whole masala. Add bay leaves, panch puran when it splutters add the masala (onion+ ginger, garlic paste, coriander powder, garam masala, tomato juice, turmeric, redchillie powder & salt) stir fry until the oil separates the kadhai then pour 2 glasses of water bring to a boil for 6 to 7 minutes in simmer.
Add koftas stir 2or3 times let it boil in simmer for 5 to 6 minutes. Garnish with coriander leaves and kasoori methi leaves. Serve with roti or rice.
Please note: You have to add water again before serving the curry because the gravy will thicken as koftas absorb the moisture.
