Ingredients:

• For koftas:
• 500 g – kathal (jackfruit), peeled and chopped
• 2 – onions, finely chopped
• 1/3 cup – gram flour (besan)
• 1 tbsp – Coriander leaves finely chopped
• 1 tsp – ginger, minced finely
• 1 tsp – Garlic finely chopped
• 2 or 3 – Green chillies finely chopped
• 1 tsp – dried Mango powder (amchoor)
• Salt to taste
• Roast and grind together for whole garam masala:
• 1 tsp – Coriander seeds
• 2 or 3 – whole Red Chillies
• 1 tsp – Cumin seeds
• 1 – large Bay Leaf
• 1 – whole Dried red chilli
• 2 or 3 – Cloves
• 2 – green Cardamoms
• 1 stick – Cinnamon
• 3/4 tsp – Cumin seeds
• 3 tbsp – oil
• Other Ingredients:
• 1 tbsp – coriander leaves, finely chopped
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 1/4 cup – Tomato paste
• 1 – Green chilli finely chopped
• 1 tsp – Red Chilli powder
• 1 tsp – Coriander seed powder (dhania)
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala powder
• 1 tsp – tandoori masala powder
• Oil for deep frying

Method:

1. Add chopped ginger and 1/2 tsp salt to a deep vessel with 2 cups water.
2. Bring to a boil.
3. Add jackfruit.
4. Cook till tender, but still firm to the touch.
5. Spoon out the cooked jackfruit and squeeze out water.
6. Set aside.
7. Save some of the jackfruit liquid.
8. Add all other kofta ingredients to fruit and mix well.
9. Add more gram flour, if required, for binding.
10. Shape into koftas, deep fry in hot oil till golden brown.
11. Keep aside in perforated container till required.
12. In another pan, heat oil for to roast whole garam masala ingredients.
13. Roast till lightly browned and grind.
14. In the same pan, heat some more oil and add onions.
15. Cook till light and translucent.
16. Add saved water, bring to a boil and simmer for 4-6 mins.
17. Dissolve ground masala powders in 1/4 cup water and add to the pan.
18. Add all other ingredients, except chopped coriander leaves.
19. Add some more water if gravy is too thick.
20. Add salt to taste, simmer further for 5-7 mins.
21. Add koftas, stir and pour into serving dish.
22. Garnish with chopped coriander leaves.
23. Serve hot with rice.

Recipe courtesy of Saroj Kering