Name: Echorer Kofta Curry (Green Jackfruit Kofta in Gravy - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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; Tempering -; 2 tbsp. mustard oil; 2 bay leaves; 1" cinnamon stick; 2 green cardamoms; 4 cloves; 1 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 cashewnut; salt to taste; 1/2 tsp. turmeric powder

ABOUT Echorer Kofta Curry (Green Jackfruit Kofta in Gravy - Bengali Style) RECIPE

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.

Ingredients Serving: 4

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
Tempering -
2 tbsp. mustard oil
2 bay leaves
1" cinnamon stick
2 green cardamoms
4 cloves
1 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 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
1 tsp. coriander leaves, chopped

Instructions

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 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 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.

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