Name: Achari Kathal Kofta Ki Kadhi (Raw Jackfruit Koftas in Pickled Yoghurt Sauce) recipe by Bethica Das at BetterButter
Prep time: 60 min
Cook time: 22 min
Total time: 82 min
Yield: 4
Ingredients: Koftas -; 1 small size raw jackfruit, boiled & mashed; 1 potato, boiled & mashed; 2 tbsp. besan (gram flour); 1/4 tsp. turmeric powder; salt to taste; 1 onion, chopped; 1 tsp. ginger, grated; 2 green chilies, chopped; a handful of coriander & mint leaves, chopped; oil to shallow fry; Kadhi -; 1/2 cup yoghurt; 3 cups water; salt to taste; 1/2 tsp. turmeric powder; 1 tsp. coriander-cumin powder; 1 tbsp. bottled pickle (I added some homemade mango pickle); Tempering -; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; pinch of asafoetida; 1 sprig curry leaves; Garnishing -; 1/2 tsp. chili flakes (opt); 1 tbsp. fried onions (opt); 1 tsp. coriander leaves, chopped (opt)

ABOUT Achari Kathal Kofta Ki Kadhi (Raw Jackfruit Koftas in Pickled Yoghurt Sauce) RECIPE

Kadhi being my personal favourite, I keep experimenting. So here in this recipe, I made some raw jackfruit koftas to go with the kadhi. I gave a twist by just adding some homemade mango pickle to the kadhi to enhance the flavour. It can be had with jeera rice, plain biryani, pulao, plain steamed rice, naan, tandoori roti or chapati.

Ingredients Serving: 4

Koftas -
1 small size raw jackfruit, boiled & mashed
1 potato, boiled & mashed
2 tbsp. besan (gram flour)
1/4 tsp. turmeric powder
salt to taste
1 onion, chopped
1 tsp. ginger, grated
2 green chilies, chopped
a handful of coriander & mint leaves, chopped
oil to shallow fry
Kadhi -
1/2 cup yoghurt
3 cups water
salt to taste
1/2 tsp. turmeric powder
1 tsp. coriander-cumin powder
1 tbsp. bottled pickle (I added some homemade mango pickle)
Tempering -
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
pinch of asafoetida
1 sprig curry leaves
Garnishing -
1/2 tsp. chili flakes (opt)
1 tbsp. fried onions (opt)
1 tsp. coriander leaves, chopped (opt)

Instructions

In a bowl, mix together all the ingredients (except oil) mentioned under 'Koftas'. Make equal sized balls out of it and refrigerate for an hour.
In a bowl, whisk together all the ingredients mentioned under 'Kadhi'.
Heat oil in a pan and shallow fry them in batches till light golden in colour on all sides. Drain on a kitchen towel and keep side.
Heat oil in a pan and temper with the mustard seeds, cumin seeds, asafoetida and curry leaves.
Saute for a few seconds. Add the yoghurt mix and gently simmer till it reduces to the desired consistency.
While serving, arrange the koftas on a serving dish and pour the kadhi over it. Garnish with coriander leaves, chili flakes and fried onions. Relish it with plain steamed rice, plain biryani, pulao, jeera ric

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