The humble jackfruit can taste as delectable as a gourmet dish with succulent dumplings dipped and groovy gravy. Debasish Bhattacharya tries out a new jackfruit kofta recipe.
This is the first time I made ENchorer Kofta (Raw Jackfruit Kofta). I had it long back at one relative’s place but Ma never made it. So, I tried my hands on to change a bit in my favourite ENchorer Dalna and going with the flow this variation has been made.
1. ENchor / Raw Jackfruit – 300 g (After skinning)
2. Potato – 2 medium
3. Onion – 1 small
4. Ginger paste – 1 tbsp.
5. Green chili paste – ½ tsp.
6. Green chili – 2 (Slit lengthwise)
7. Turmeric powder – ½ tsp.
8. Cumin powder – 3 tsp.
9. Coriander powder – 1 tsp.
10. Kashmiri red chili powder – ½ tsp.
11. Garam masala powder – 1 tsp. (Equal amount of green cardamoms, cloves and cinnamon sticks)
12. Cinnamon stick – ½ inch
13. Curd – 3 tbsp.
14. Bay leaves – 2
15. Cornstarch – 2 tsp.
16. Hing / Asafetida – A pinch
17. Salt – Add to taste
18. Sugar – A pinch
19. Mustard oil (kachchi ghani) – 6 tbsp.
1. Chop the jackfruit in chunks discarding the hard pith.
2. Boil with a potato, strain and keep aside for cooling.
3. Cut the other potato in dices.
4. In a mixing bowl take boiled jackfruit and potato, mash adding salt, green chili paste, i/2 tsp. garam masala powder, 1 tsp. cumin powder and ½ tsp. ginger paste.
5. Add cornstarch, a pinch of asafetida and mix. Keep aside.
6. In a bowl mix curd, remaining cumin powder, remaining ginger paste, coriander powder and red chili powder.
7. Grate the onion.
8. In another bowl add, turmeric powder, red chili powder, garam masala powder with water and make a paste. Keep aside.
1. Heat oil in a wok and fry the potatoes sprinkling salt. Take out and keep aside.
2. Take out a handful of jackfruit mix, toss it on pal to shape it as a kofta and drop in oil.
3. Repeat making koftas, drop in oil and fry till golden carefully turning sides as there is no much of binder.
4. When the koftas move free in oil take out with a spatula and keep aside.
5. In the remaining oil caramelize a pinch of sugar.
6. Drop bay leaves and cinnamon stick.
7. Add grated onion and sauté till golden.
8. Add the curd mixed masala paste on lowered heat and stir fry on till the oil separates.
9. Add the fried potatoes and stir.
10. Add 2 cups of water and bring all to boil.
11. Cover with a lid and allow the potatoes to be almost done.
12. Uncover and check if adequate water is remaining there. If required add some hot water.
13. Add salt to taste.
14. Add slit green chilies.
15. Add the fried koftas and cover with the lid.
16. After about 3 minutes, remove from heat.
17. Allow the dumplings to absorb the gravy to a desired level under cover till you serve.
18. ENchorer Kofta (Raw Jackfruit Kofta) is ready to serve.
It will go nicely with steamed rice. However, we had it with homemade tawa roti and enjoyed this yummy jackfruit delish.
Happy cooking ‘Thora Haat ke’.
More On the Foodpath!
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