PALA MASU KOFTA

NEEDED:

FOR GRAVY;

tomato 2
ginger - small piece
dhaniya/corriander seeds- 1tsp
jeera -  1 tsp
poppy seeds/kasa kasa- 1tsp
cashew- 5
red chilly
onion 1, garlic flakes 3 - opt
grind all the above said items & keep aside.

FOR KOFTA

pala masu( tender jack fruit/pala kai)- cubed
haldi
hing
salt
red chilly powder
little mango powder
besan/ kadalai mavu- 1/2 tbsp( for binding)
oil for frying

METHOD

• pressure cook the chopped pala masu.
• drain the excess water &; keep aside.(can use it in gravy)
• mash the pala masu using masher.
• add haldi,hing, salt, mango powder, chilly powder,besan.
• mix well & make small balls.
• deep fry the koftas till golden brown.

METHOD

• In 1 tbsp oil, add bay  leaf, jeera,& add the paste.
• cook till the oil seperates.
• then  add haldi , salt ,add veg stock as req.
• can even add little milk.
• add 1/2 tsp sugar.
• atlast add the koftas.
• garnish with fresh cream  r corriander.
• tastes good with roti, jeera rice...................