Echorer Kofta Curry (Raw Jackfruit Kofta In Gravy)

Name: Echorer Kofta Curry (Raw Jackfruit Kofta In Gravy)
Total time: 2700 s
Yield: 3-4 servings
Cuisine: Indian
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; as required 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 cashewnut; as required salt to taste

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Dec #w1 - This humble veggie is a delicacy in most of the Bengali household. It is a bit time consuming but is worth all the effort. 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. So check out this traditional Bengali recipe of koftas cooked in a gravy form. You can enjoy either with rice or chapatti.

Bethica Das @kitchen_flavours

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Ingredients

40-45 minutes

3-4 servings

Kofta -
1small raw jackfruit, chopped & boiled
1small sweet potato, chopped & boiled
2-3 tbsp.roasted chickpea flour
1small 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
as requiredoil to deep fry
Tempering-
2 tbsp.mustard oil
2bay leaves
2green cardamoms
2cloves
1" cinnamon stick
1/2 tsp.cumin seeds
Gravy-
1onion, chopped
1" ginger
2-3garlic cloves
1tomato, chopped
1/4 cupcoriander stems
1/2 cupyoghurt, beaten
10-12cashewnut
as requiredsalt 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
as requiredcoriander leaves to garnish

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Steps

40-45 minutes

1

Koftas - Mash the boiled jackfruit, sweet potatoes along with the chickpea flour. Heat 1 tbsp. oil and sauté the onion till light brown.
2

Add the ginger-garlic paste and tomato paste. Sauté till well combined. Add the mashed jackfruit mix, followed by all the dry spices.
3

Mix well and fry on a low flame till all the moisture is absorbed and dry. Keep aside to cool.
4

Grease your palm and form small round balls in equal sizes. 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.
5

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.
6

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.
7

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.
8

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.