Jamun Kofta

Fall is in the air, or at least here in the Midwestern USA. It's from 100 degrees to 80s... love the early morning nip in the air but I am not crazy about the sun setting early and am not looking forward to the time change, with shorter days!! On the brighter side : not being able to be outside will give me some time indoors. My home needs help!! I do have a lot on my bucket list - need to reorganize the house, too many things in the wrong spot and it just throws me off -  it is a disaster !! And am not looking forward to school starting in a week - I am going to miss having almost teen constantly asking me "whatcha doing?" She is going to get her nose back into a book or into a laptop !! I don't want summer to go away baaaahhhaaaa!!! (Ok, I know it's not a word...) 

You guys looking forward to fall, or... baaahing like me ?

The cool breeze and the cloudy evening  made me yearn for some hot spicy curry and naan - Jamun kofta. Yes, kofta made from jamun mix and dunked in a spicy curry !!

1 pack jamun mix ( brand : Gits )
oil to deep fry

1 medium onion

2 medium tomatoes

1/2 green bell pepper cubed 

1/2 inch ginger

3-4 green chili

a small handful of cashew nut (soaked) 

1 tbsp oil

1/2 cumin seeds

1/2 tsp garam masala

1/4 tsp red chili powder

1/2 tsp cumin powder

1/4 tsp turmeric 

1 tbsp dried kasturi methi

Fry the jamun as per direction on the box and keep aside.

Blend the tomatoes, onion, green chilies, ginger and blend into a fine paste.  Blend the soaked cashew into a fine paste and keep aside.

Heat oil in a pan, add cumin and let it splatter, add the tomato onion paste and let it roast on a low flame, till it condenses into a pasty masala mix . Add all the dry powders, kasturi methi and let it simmer for a min or two. Add the cashew paste and water, bring to a boil. 

In a separate pan add a bit of oil - heat till the oil is very hot and stir fry the bell pepper. Add it to the curry. 

Bring water to boil, let the jamun soak in the boiling water for 10 min, remove from water and dunk in the curry mix. Let it soak for 2 hours. 

Serve hot with naan, rotis or hot pilaf !!