Echorer Kofta( Kathal/ Jackfruit Kofta)

Echorer Kofta( Kathal/ Jackfruit Kofta) 

Jackfruit often called as 'vegetarian meat' is always relished at my home. I generally cook it in the traditional Bengali way. But this time, when I bought the raw Jackfruit from the local Wednesday market my family declared that they are bored of the old recipe. So, after doing some research on the internet made this humble Kofta curry in my way.

Ingredients for Echorer Kofta

For making Koftas

Jack fruit -300 grams

Potato - 2 (medium size)

Green chilly - 2 (finely chopped)

Ginger - 1 inch long baton (grated)

Green coriander - 1 tbsp ( finely chopped) 

Salt - as per taste

Gram flour - 2 tbsp

Corn flour- 2 tbsp 

Oil - for frying koftas

For making gravy

Tomato - 2 (medium size)

Green chilly - 2 to 3 (medium size)

Ginger - 1 inch long baton

Cashew - 15 to 16

Cumin seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Red chilly powder - 1 tsp

Salt - as per taste

Garam masala - 1/4 tsp

Green coriander - 1 tbsp

How to cook

Wash tender jack fruit thoroughly. Grease your hands with some oil and then cut jack fruit in big chunks. 

Place jack fruit, potatoes and 1/2 bowl water in a pressure cooker to boi and cook for 2 whistles. Allow the steam to escape and then open the lid. Allow the jack fruit chunks to cool. Remove water and then mash finely. Peel potatoes and mash them as well. Mix jack fruit, potatoes, green chilly, ginger, green coriander, salt, roasted jeera powder, gram flour and corn flour nicely. Mixture for making koftas is now ready. 

Heat some oil in a pan. Take some amount of mixture (equal to the amount of small lemon) and place in hot oil for frying. Place 6 to 7 or as many koftas as possible at one time. Fry until they get golden brown in color. Take out the koftas in a plate. Likewise make rest of the koftas. All koftas are now ready. 

For making gravy:

Soak cashews in water for half an hour.

Place tomato, green chilly, ginger and cashews in mixture grinder and make a fine paste. 

Add 2 tbsp oil in a wok and allow it to heat sufficiently. When oil is hot add cumin seeds. Saute cumin seeds, add turmeric powder, coriander powder, red chilly powder. Now add ground tomato-cashew paste and saute until the masala gets grainy and oil starts separating from it. Add 1 glass of water in roasted masala and some salt. After one simmer in gravy, cook for another 3 to 4 minutes. Add garam masala and green coriander in the gravy. Keep some coriander for garnishing later. Gravy is now ready. Place koftas into it and cover. Turn off the flame now. Jack fruit kofta curry is ready. 

Take out the curry in a serving bowl. Garnish with some green coriander sprigs. Serve steaming hot kofta curry with either parantha, naan, chapatti or rice.