Echorer Kofta

Mash the boiled green jackfruit and boiled potatoes together on a plate until smooth and well-combined. ▶ 1:24

Add the ginger and green chili pastes, grated coconut, salt, sugar, garam masala powder, cumin powder, red chili powder, and turmeric powder. Mix thoroughly. ▶ 1:48

Add 2 teaspoons of gram flour (besan) and 2 teaspoons of rice flour, then knead everything into a smooth dough-like mixture. ▶ 2:24

Grease your hands with oil. Divide the mixture into small balls, make a hole in each, stuff with chopped cashews and raisins, seal properly, and roll back into smooth balls. ▶ 2:50

Deep-fry the koftas in batches in hot oil on medium heat, turning occasionally, until they turn deep golden brown. Drain and set aside. ▶ 3:50

In the same oil, fry the cubed potatoes until they are golden brown and cooked through, then remove and set aside. ▶ 4:44

Heat mustard oil in a separate pan. Add the tempering spices: cumin seeds, bay leaf, dry red chili, cardamom, cinnamon, cloves, and asafoetida. ▶ 4:55 medium

Add the remaining ginger and green chili pastes, and saute for a minute until the raw smell disappears. ▶ 5:20

Pour in the tomato paste and cook it well in the oil for a couple of minutes. ▶ 5:28

Add cumin powder, coriander powder, red chili powder, turmeric powder, and Kashmiri red chili powder along with a splash of water. Saute until the oil separates. ▶ 5:37

Add salt, sugar, and a bit more water. Stir, cover with a lid, and cook the spice mix for 3 to 4 minutes. ▶ 6:05 4 min

Add the fried potatoes to the spices and coat them well. Pour in about 1.5 glasses of water for the gravy, cover, and let it boil for 7 to 8 minutes. ▶ 6:38 8 min

Once the potatoes are fully tender, add the fried koftas gently into the gravy. Cover and simmer on low-medium heat for 2 to 3 minutes. ▶ 7:16 3 min · low-medium

Sprinkle garam masala powder over the curry, mix gently, turn off the heat, cover, and let it rest for 10 minutes before serving. ▶ 7:49 10 min