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 chapatti. So check out the step by step pictorial recipe 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

Tempering-

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

Gravy-

• 1 onion, chopped
• 1" ginger
• 2-3 garlic cloves
• 1 tomato, chopped
• 1/4 cup coriander stems
• 1/2 cup yoghurt, beaten
• 10-12 cashew nut 
• 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 sauté the onion till light brown.

          Add the ginger-garlic paste and tomato paste. Sauté 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.

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

          Add the yoghurt and sauté 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 & half of a big sweet potato into cubes.

                                  Pressure cook for 5-6 whistles.

                                 When cool, mash along with chickpea flour.

                                  Heat oil & sauté onions till light brown.

                          Add ginger-garlic paste & tomato paste. Sauté for a few seconds.

                                  Add boiled jackfruit & all powdered spices.

                                   Fry till dry.

                                  Make equal sized balls.

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

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

                           Add ground onion paste & all dry spices. Sauté till oil separates. 

                                  Add beaten yoghurt & sauté for a few seconds.

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

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