Apr 6, 2016

E for Enchor Er Kofta Curry

For the fifth day the Alphabet is E, I found a bit difficult to find a recipe name start with letter E. First I thought can use eggplant, but not happy with that decision. I was left that letter for few days to find a perfect recipe. When I was checking vegetable names in Bengali I found this name Baby jack fruit or Tender raw jack fruit is known as Enchor or Kacha kantla. Then I went for searching the recipe, there are few recipes with this raw jack fruit. Enchor er dalna, enchor er kofta curry.  I have already posted a dalna recipe (Chhanar dalna) so now I took a chance to make kofta curry. 
                                                                       Usually in Bengali cuisine koftas are made with chhanna or with potato. This Enchor er kofta is a unique recipe which is taste and flavored like a non-vegetarian curry. Raw jack fruit curry is known as a vegetarian meat curry, may be because of texture and flavor. Since raw jack fruit doesn't have a binding texture so we have to add some binding agent like soaked and grinded channa dal and add this to jakcfruit paste. Or you can add mashed potatoes, but mashed potatoes make the koftas soft in a less time or you can add check pea flour my choice is soaked channa dal. This channa dal will give a crispy texture and a different taste like non- vegetarian koftas.
                                                                     


Recipe adopted from A Homemaker's Diary
INGREDIENTS:---
For koftas:-
Diced enchor (tender raw jack fruit, Pnasa pottu) ---  1 and half up
Chana dal ---  1/4 cup
Potato  ---  1 medium
Cashew nuts --  10 
Ginger garlic paste  ---  1 and half tea sp
Green chillies --- 2
Salt to taste
Oil -- 1 tab sp
Oil for deep frying the koftas
FOR GRAVY:---
Onion ---  1 medium cut and fry in a little oil till pink and make a paste
Ginger garlic paste   ---   1 tab sp
Coriander powder  ---  1 tea sp
Tomato puree ---  1 tab sp
Yogurt  ---  3/4 cup
Fresh cream  ---  3 tab sp
Oil  ---  2 tab sp
Red chilli powder  -- 1 tea sp
Garam masala powder  --- 1/2 tea sp
Cardamom ---  2
Bay leaf ---  1
Cloves  ---  3
Cinnamon  -- 1 inch stick
Salt to taste 
METHOD:---
1. Soak channa dal for one hour and cook with potato and tender jack fruit till well cooked and mashable.
2. Drain the extra water and mash every thing together well.
3. Finely chop the onion and set a side.
4. Noe heat oil and fry cashew nuts till golden take them off and set a side.
5. In the same oil add chopped onion and green chilli and fry till golden.
6. Add ginger garlic paste and fry till raw smell goes then add salt, rechilli powder, and mashed vegetables and keep on cooking till all the moisture dries up this will take 7 to 8 minutes (use a nonstick pan for best results)
7. Switch off the heat and set a side to cool. 
8. Heat oil in a deep frying pan for deep frying the koftas.
9. Mash well the jack fruit mixture to make smooth dough and Take a small portion flat it like a tikki and place a cashew in the middle and close from all sides and roll to make small balls out of this dough and deep fry them in hot oil till golden.
10. Take out from the oil and place them on a absorbing paper and set a side.
FOR GRAVY:--
1. Heat oil in a pan add cloves, cardamom, cinnamon and let them splutter then add onion paste and fry till oil separates from the onion paste then add ginger garlic past fry for a while.
2. Add coriander powder and tomato puree, salt to taste, chilli powder mix well.
3. Beat yogurt till smooth, keep the heat in low and add the curd gently mix and let it cook in a very low heat till raw smell gone.
4. Mix well and add 1 and half cup warm water, mix every thing well and cook in a low flame for 3 more minutes and switch off the heat and let it sit like that.
5. Just before serving add koftas and cream mix gently and again cook for 4 minutes this koafts soak a lot of water so check and add required water to make a perfect gravy you like and taste and adjust the seasoning. Sprinkle with garam masala and switch off the heat.
Serve hot with puri, roti and rice...
Note :-- I have used tender raw jack fruit, this will take a lot of time to chop the jack fruit need lot of patience for this job
How to cut a baby jack fruit:----
Select a fresh green hard baby jackfruit.
now aply oil and little turmeric to your hands and knife and peel the green skin and put the peeled jack fruit in to salted water or very thin butter milk this reduce the smell(if you dont like normaly baby jackfruit don't give that much smell like big jack fruit)
And now remove from the water and chop the jackfruit like shredded cabbage If there are any seeds don't worry they tastes good like cashew nuts or if you dont like just remove and chop
Aply some more turmeric to the copped jackfruit and leave a side.
If you don't want to do all this work you can simply use caned tender jack pieces
But the fresh one taste much better...
Check my other tender jackfruit recipes
Panasa pottu AAvapetti kura 
Panasa pottu cashew masala
Panasa vadalu




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


23 comments:

A Kamalika Krishmy said...

Looks yummy and my what research you all do for the recipes. I am amazed

Sapana Behl said...

I also wanted to make them for the alphabet I with name Inchorer but could not found jackfruit .Those koftas looks very delicious.

Usha said...

Interesting kofte with raw jackfruit.

Nisha Sundar said...

Very interesting Padma. Never knew jackfruit was used in bengali cuisine.

Suma Gandlur said...

Seems like you put a lot of efforts in coming up with this recipe and I bet it was worth it.

Smruti Shah said...

I have never cooked with Raw Jackfruit. This recipe is absolutely new to me. Looks and sounds really good!

Sandhya Ramakrishnan said...

That is an interesting recipe and name for jackfruit. I have eaten jackfruit curries few times, but nothing as elaborate as this. Lovely choice.

The Pumpkin Farm said...

this is delight for vegetarians...i always love the crunch it has...i find it difficult to make at home though..u have whipped up a complex curry...

Srivalli said...

That's one awesome kofta padma...very good choice.

Gayathri Kumar said...

I make a dry sauté with baby jack fruit. Making koftas is a nice idea. The curry looks so tempting..

vaishali sabnani said...

Good read Padma . I have never used or tasted jackfruit , but the curry looks very flavorful .

Pavani N said...

Same pinch Padma. I made this too for E, but my recipe is slightly different than yours. We enjoyed these jackfruit koftas and the curry a lot.

Srividhya Gopalakrishnan said...

The recipe name was like a tongue twister.. gravy with jack fruit.. wow :-)

Amara Annapaneni said...

I only ate Jackfruit as a fruit but not in curries, your dish is tempting me to try it. Hopefully I can get them here.

Nalini's Kitchen said...

Nice pick for the alphabet,sounds inviting..

Kalyani said...

wow ! i didnt know bengalis also used raw jackfruit too ... interesting dish, Padma...

Priya Suresh said...

We dont get easily raw jack fruit here, how delicious and super tempting kofta curry, wish to give a try definitely.

Padmajha PJ said...

I have never cooked with baby jackfuit. Your curry sounds very delicious padma..

Chef Mireille said...

woah what a flavorful curry with all the spices and have only tasted jackfruit once in curry in sri lankan restaurant - this version definitely sounds like a reason for me to try again

Priya Srinivasan said...

Wow padma i gave tender jackfruit, would love to try this curry!! Superb find!!!

Ruchi Indu said...

I am a very big fan of tender jackfruit. But this curry is new to me. Need to try it..

veena krishnakumar said...

This looks so delicious Padma.I have not yet cooked jackfruit. I guess i will be starting with this

Nisha Sundar said...

A very nice choice and it looks delicious. we make sambhar and kootu. This is def bookmarked.