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Wednesday, 7 October 2015

Echorer Kofta Curry (Raw Jackfruit Kofta In Gravy - Bengali Style)

          This humble veggie is a delicacy in most of the Bengali household. It is a bit time consuming but is worth it, as it tastes simply delicious, especially in the Kabab form. This can be relished with any chutney or sauce. Besides, it can be made into various types of dishes too. 

          Today I prepared a traditional Bengali recipe of koftas cooked in a gravy form. You can enjoy either with rice or chapati. So check for a step by step guide with pictures to prepare it.

Kofta - 

  • 1 small raw jackfruit, chopped & boiled
  • 1 small sweet potato, chopped & boiled
  • 2-3 tbsp. roasted chickpea flour
  • 1 small onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder
  • 1 tbsp. mustard oil
  • oil to deep fry


  • 2 tbsp. mustard oil
  • 2 bay leaves
  • 2 green cardamoms
  •  2 cloves
  • 1" cinnamon stick
  • 1/2 tsp. cumin seeds


  • 1 onion, chopped
  • 1" ginger
  • 2-3 garlic cloves
  • 1 tomato, chopped
  • 1/4 cup coriander stems
  • 1/2 cup yoghurt, beaten
  • 10-12 cashewnut 
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. red chili powder
  • 1 tsp. ghee
  • coriander leaves to garnish

          Koftas - Mash the boiled jackfruit, sweet potatoes along with the chickpea flour. Heat 1 tbsp. oil and saute the onion till light brown.

          Add the ginger-garlic paste and tomato paste. Saute till well combined. Add the mashed jackfruit mix, followed by all the dry spices.

          Mix well and fry on a low flame till all the moisture is absorbed and dry. Keep aside to cool.

         Grease your palm and form small round balls in equal sizes. Alternately you can keep dipping your palm in water while forming the balls.

           Heat oil in a pan and deep fry them few at a time till golden in colour. Drain on a kitchen towel and keep aside.

          Gravy - Grind onion, ginger, garlic, tomatoes and coriander stems along with some water into a fine paste. Keep aside. Grind the cashew along with some water too into a paste. Keep aside.

          Heat 2 tbsp. oil in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves.

          Saute for a few seconds and then add the ground onion paste. Saute till the oil separates. Now add all the powdered spices and mix well.

          Add the yoghurt and saute till it is combined with all the spices. Add 2 cups water and salt. Simmer on a low flame for 2-3 minutes. 

          Add the cashew paste and simmer for another minute. When done, add ghee and remove from the flame.

          Just before serving, arrange the koftas in a serving dish and pour the gravy over it. Serve, garnished with onion slices, coriander leaves and fresh chilies. 


                        Chop one small green jackfruit and half of a big sweet potato into cubes.

                               Pressure for 5-6 whistles.

                               When cool, mash along with chickpea flour.

                                Heat oil and saute the onions till light brown.

                       Add the ginger-garlic paste and tomato paste. Saute for a few seconds.

                                Add the boiled jackfruit and all the powdered spices.

                                Fry till dry.

                                Make equal sized balls.

                               Heat oil and deep fry them. Drain and keep aside.

                   Heat oil and temper with cumin seeds, bay leaves and whole garam masalas.

                   Add the ground onion paste & all powdered spices. Saute till oil separates. 

                               Add the beaten yoghurt and saute for a few seconds.

                    Add water & simmer for 2-3 minutes. Then add cashew paste & simmer 
                    further for a minute.

                            When done, add ghee and serve, garnished with coriander leaves.

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