Jackfruit Two Ways – Kofta and Stir Fried with Besan

I love Jackfruit. I have some really fond memories attached to this vegetable/fruit. I grew up at a farm where it grew in abundance and my grandmother and mother would make all sorts of preparations with it including pickles. I recently wrote a piece on Jackfruit and how it is eaten across India for The Goya Journal, read it here.

In this post I am sharing two of my favourite recipes – Jackfruit or Kathal ke Kofte and Kathal Stir Fried with Besan. Both the recipes use tender jackfruit.

Jackfruit Kofta

Ingredients

For kofta
Tender jackfruit – 500 gms (peeled and cut)
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Salt to taste
Mustard oil – for deep frying

For curry
Onions – 2 large
Tomatoes – 2 large
Ginger-garlic paste – 1 tbsp
Garam masala – 1/2 tsp
Turmeric powder – 1/2 tsp
Red chilly powder – 1 tsp
Salt to taste
Green coriander for garnish

Method
1. Place the jackfruit in a pressure cooker, add water and pressure cook for 10-12 mins or till the jackfruit is tender.
2. Drain out the water and let the jackfruit cool down.
3. Mash the jackfruit with hands or blend in the mixer to make fine paste. Season with red chilli powder, turmeric and salt.
4. Heat oil in a wok, make small balls of jackfruit paste and deep fry them till crisp.
5. For curry remove all the oil from the wok and leave 2 tbsp
6. Fry onion paste in this oil till it turns brown and starts leaving oil on the sides.
7. Throw in ginger-garlic paste and tomato puree and fry for another 15 minutes.
8. Add garam masala, turmeric, red chilli powder and fry for another 5 minutes.
9. Add water (about 2 1/2 cups) to get the curry like consistensy.
10. Add salt, cover the wok and let it cook for 10 minutes.
11. Place the koftas in a bowl and pour the gravy over them right before serving.
12. Garnish with green coriander and serve with plain rice.

Jackfruit Stir-Fried with Besan

Ingredients
Tender jackfruit – 500 gms (peeled and cut)
Besan (Bengalgram flour) – 2 tbsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Amchoor (dry mango) powder – 1 tsp
Hing (asafoetida) – a pinch
Mustard oil – t tbsp
Salt to taste

Method
1. Pressure cook jackfruit for 10-12 minutes
2. Heat oil in a pan and add hing to it.
3. Throw in boiled jackfruit and fry till it turns crisp.
4. Mix besan, red chilli powder, amchoor, turmeric powder and salt. Sprinkle this mix over besan and fry further till the besan is completely roasted.
5. Serve with parathas or dal-chawal.

Food styling and photography – Amrita Kaur

Chilli and Garlic Chutney Recipe in support for #SeedTheRiseChallenge

Did you know that we didn’t have chillies in India up until 17th century? Yeah, imagine all the food that we eat minus the heat. The Portuguese brought it with them to Goa and introduced Indians to these bright hot peppers. Chillies are an integral part of our cooking now and India is one of the biggest cultivators and exporters of chillies in the world. One of the most deadly varieties of chillies – bhut jolokia – is grown in our country. I accidentally ate a spoonful of it at Gitika Saikia’s Assamese pop-up; we almost had to call the fire brigade, trust me.

This recipe that I’ve posted here is a part of #SeedTheRiseChallenge – a fundraising initiative by Mahindra and Mahindra to improve the lives of the farmers. The campaign is looking to raise Rs. 2 crores in public donations. What’s more – each donation will be matched by Mahindra to double the benefit for the farmers. All funds collected will go towards supporting 5 key NGO run projects that strategically aim at bettering the farmers’ lives in varied ways including setting up drip irrigation, sustainable farming units and educating the girl child. Check out their website to know more about this campaign: http://bit.ly/1ROiYCC

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