Enchorer Kofta Curry (Green Jack Fruit Fried Ball Curry)

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Today I have prepared a little variation of ‘Enchor’, called ‘Enchorer Kofta Curry’. I have prepared ‘Kofta’ (Fried balls) from ‘Enchor’ or green jackfruit and then dip them into thick spicy curry. ‘Enchorer Kofta Curry’ or Green Jackfruit Fried Ball Curry is an authentic Bengali dish. This recipe is a little laborious but the ‘Kofta Curry’ can substitute any non-vegetarian preparation.

This is not a everyday dish, not only for the lengthy laborious process involved but also for the amount of spies and oil/cream used to make this simple vegetable into an exotic dish. Try this recipe on a weekend dinner or lunch. Sharing this recipe with all of you …

Ingredients

For making the Kofta:
  • 400 gms Enchor or Raw Jackfruit
  • ¼ cup Chana Dal or Split Bengal Gram
  • 1 Potato – medium (Optional)
  • 10 Cashew – pieces (Chopped)
  • 1 Onion – big (Sliced)
  • 1 ½ tsps Ginger Paste
  • 1 ½ tsps Garlic Paste
  • 2 (Chopped) Green Chilies
  • ½ tsp Chillie Powder
  • 3 – 4 tsps Coriander Leaf – (Chopped)
  • To taste Salt
  • ½ tsp Garam Masala Powder
  • Oil – 1 Tbsp + for deep frying

For the gravy:

  • ½ cup Onion Paste
  • 1 ½ tsps Ginger Paste
  • 1 tsp Garlic paste
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ¾ tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • 2 – 3 Tbsps Tomato Puree
  • ¾ cup Yogurt
  • 3 Tbsps Fresh Cream
  • 2 Tbsps Oil
  • ½ tsp Garam Masala Powder
  • 1 Dry Whole Red Chillie
  • 1 Bay Leaf
  • 1 tsp Sugar
  • To taste Salt

Steps:

  1. For making the Kofta:
  2. Soak the chana dal for 2-3 hours. Then boil it with the potato and raw jackfruit pieces in a pressure cooker. Do not overcook the jackfruit as it will be mushy and tasteless. Drain the water and mash everything together. Do it still the vegetables are still warm.
  3. Heat 1 Tbsp of oil in a non stick pan and fry the chopped cashew nuts till golden. Take out and keep aside. In the same oil, add the chopped green chilies and chopped onion. Fry till onions become golden.
  4. Add the ginger garlic paste and fry till the raw smell is gone and oil separates.
  5. Add chilli powder and mashed vegetables. Keep on cooking on low flame till all the extra water dries up.
  6. Adjust salt and mix in the chopped nuts, chopped coriander and garam masala powder. Switch of the flame and let it cool.
  7. After the mixture cools down shape them into small lemon size ball rolling between your palms.
  8. Heat oil for deep frying and fry the koftas 4-5 at a time till golden brown on all sides. Take out on kitchen paper.
  9. For making Gravy:
  10. For the gravy heat the oil in a kadai or wok and temper it with bay leaf and whole red chillie.
  11. Add the onion paste. Fry till it turns pink. Now add the ginger paste and garlic paste. Fry again for another couple of minutes and then add the coriander powder, cumin powder, red chillie powder, turmeric powder and add 2-3 Tbsp of water. Fry for couple of minutes and then add the tomato puree, salt. Mix well.
  12. Beat the yogurt with sugar and add to the spice mix. While adding the yogurt make sure the flame is kept low else the yogurt will curdle. Gently mix the beaten curd in the spice and let it cook on low heat till the raw smell goes off.
  13. Now pour 1 cup warm water. Mix everything together and let it simmer on low flame for 2-3 minutes. Add garam masala powder.
  14. Just before serving add the cream and koftas in the gravy and warm in low heat. I prefer to warm up in microwave. Serve ‘Enchorer Kofta Curry’ garnishing with more fresh cream.

Notes:

~ Instead of chana dal you can use beasn (chick pea flour) too. It helps to bind the jackfruit and fried masalas together. Use 2/3 tsp of the same if you are not using chana dal.

~ You can substitute fresh cream with ghee (clarified butter).

~ You can always avoid adding cashew while making the koftas.

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