Ingredients:

• 500 g – raw Jackfruit
• 1 – big Onion
• 2 tbsp – gram flour
• 1 tbsp – each of coriander and Mango powder
• 1 tsp – Garam Masala
• salt and chilli powder to taste
• 4 – big tomatoes, blanched and sliced
• 2 – big Onions
• 200 g – Curd
• 1 tsp – Turmeric powder
• 1 tsp – Garam Masala
• 1 tsp – ground Cumin seeds
• 1 tbsp – coriander powder
• 1 tsp – Sugar
• a few sprigs Coriander leaves
• salt and chilli powder to taste
• 2 to 3 – Bay Leaves

Method:

1. Peel and cut the jackfruit into pieces and steam till soft, then grind to a paste and mix with all the kofta ingredients and knead to a smooth mixture.
2. Form into small balls and deep fry to a golden brown colour.
3. Drain and set aside. Grind the remaining onions.
4. Heat 3 tbsps. oil and fry the bay leaves and onions to a golden colour.
5. Put in tomatoes, salt, sugar, curd and all the spices with the exception of garam masala and cook till the oil floats to the top.
6. Pour in 2 cups of water and bring to a boil, boil for 5 mins. and put in the koftas and boil gently for another 5 mins.
7. Sprinkle garam masala and coriander leaves on top before serving.