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Home Dish Echorer Kofta Curry (Raw Jackfruit Kofta In Gravy)

Echorer Kofta Curry (Raw Jackfruit Kofta In Gravy)

Name: How to cook Echorer Kofta Curry (Raw Jackfruit Kofta In Gravy) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Bethica Das

Echorer Kofta Curry (Raw Jackfruit Kofta In Gravy)

#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.

Ingredient

Food ration :

3-4 servings

Cooking time :

40-45 minutes

small raw jackfruit, chopped & boiled

small sweet potato, chopped & boiled

2-3 tbsp.

roasted chickpea flour

small onion, chopped

1 tsp.

ginger-garlic paste

1 tsp.

tomato paste

1/2 tsp.

turmeric powder

1 tsp.

roasted coriander-cumin powder

1/2 tsp.

garam masala powder

1 tsp.

red chili powder

2 tbsp.

mustard oil

as required

oil to deep fry

bay leaves

green cardamoms

cloves

" cinnamon stick

1/2 tsp.

cumin seeds

onion, chopped

" ginger

2-3

garlic cloves

tomato, chopped

1/4 cup

coriander stems

1/2 cup

yoghurt, beaten

10-12

cashewnut

as required

salt to taste

1 tsp.

ghee

as required

coriander leaves to garnish

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

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

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.