Bengali Cuisine,

Enchorer (Echorer) Kofta Curry or Raw Jackfruit Kofta Curry

March 20, 2014 Motions and Emotions 5 Comments

Enchorer Kofta Curry or Raw Jackfruit Kofta Curry is an authentic Bengali dish. In Bengal Jackfruit is related with a special occasion named Jamai Sashti (Day celebrated for Son-in-law). Along with Mango, Jackfruit also indicates the Summer season. I prefer raw jackfruit as a vegetable than jack fruit as a fruit :). Try this recipe on a weekend as it takes little time for preparation. In this post I am sharing how to make echorer kofta curry.

Enchorer Kofta Curry or Raw Jackfruit Kofta Curry

Ingredients

For Kofta

Raw Jack Fruit - cut in square shape pieces, 2 cups
Potato - 1 medium size, boiled and mashed
Chana dal (Split Bengal Gram) - 2/3 cup
Onion - one medium size, finely chopped
Dry Ginger Powder - 1 teaspoonTurmeric Powder - 1 teaspoon
Sugar - 1 teaspoon
Salt to taste
Corn Flour - 2 teaspoon
Refined Oil for Frying

For Gravy

Red Chilli Powder - 1 teaspoon
Fresh Cream - 1 tablespoon
Hunk Curd - 1/2 cup
Sugar - 2  teaspoon
Poppy Seed Paste - 1 table spoon
Green Chilli - 2 to 3
Onion Paste - 1/2 cup
Ginger Paste - 2 to 3 teaspoon
Turmeric Powder - 1 teaspoon
Bay leaf - 1
Cinnamon stick - 1/2 inch
Dry Red Chilli - 1
Garam masala powder - 1 teaspoon
Mustard Oil

Procedure

Cut jack fruit in square shape and boiled them in a pressure cooker by giving 3 to 4 whistles. After cooling, mash them well. Soak chana dal for 5 to 6 hours and make a thick paste. Take a bowl and add mashed potato, jack fruit, and chana dal paste. Mix them well, next add salt, sugar, turmeric powder, dry ginger powder, chopped onions and make a dough. Now take lemon size of dough and give a round shape to make koftas. Prepare a thin batter using corn flour , salt and water. Dip the balls in the batter and deep fry them in refined oil till golden brown in colour.



For gravy heat mustard oil in a pan and add bay leaf, dry red chilli and cinnamon stick to the oil. Next add onion paste and fry them till it changes the colour to golden brown. One by one add red chilli powder, turmeric powder, sugar, salt, green chilli and ginger paste. Cook well and add little water to avoid burning the spices. Next add poppy seed paste and saute for 2 minutes. Now beat the curd and add in to the gravy. After a while add fresh cream to the gravy and followed by sufficient water to adjust the gravy consistency. Boil the gravy in medium flame by covering with a lid. Once the gravy boiled, sprinkle garam masala powder. Now pour the gravy on the top of the koftas and garnish with desi ghee, fresh cream, coriander leaves.



Note:
1. You can put one cashew nut inside each kofta.
2. Even you can add cashew nut paste to increase the gravy consistency. In that case balance the sweetness of cashew nut gravy using tomato puree.

5 comments:

  1. Love to try this , Looks very tempting

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  2. will surely try this..looks yumm

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  3. will try sometime...looks so creamy and yummy..

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  4. very nice twist to regular koftas ...looks yummy

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  5. I tried this recipe without potato and replaced it with some besan;turned out very yummy.Thank you!

    ReplyDelete

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