Bengali love their e(n)chor or green jackfruit so much that they call it ‘gachh patha’ or vegetable mutton, if I can say so. Truly speaking, if you can cook the green jackfruit properly, it will be a nice substitute of mutton. Now imagine, how it would taste like when you are cooking the jackfruit along with some mutton kofta !! Yes, that is exactly what I did this weekend. Cooked the jackfruit along with some mutton kofta and the Green Jackfruit Curry with Keema Kofta is finger licking delicious. Pair it with some rice or roti and a nice salad and you are done.
Ingredients for Green Jackfruit Curry with Keema Kofta
- Enchor or raw jackfruit – 500 gm
- Mutton Keema – 200 gm
- Potato – 1
- Onion – 3
- Egg – 1
- Ginger paste – 1 tbsp
- Garlic paste – 1 tsp
- Green chili – 5-7
- Besan or gram flour – 2 tbsp
- Salt and Turmeric – as required
- Cumin powder – 1 tbsp
- Kashmiri chili powder – 1 tsp
- Sugar – 1/2 tsp to balance the taste
- Bayleaf and whole garam masala for tempering
- Mustard oil for cooking
- White oil for frying the kofta
- Ghee – 1 tsp
How to make Green Jackfruit Curry with Keema Kofta
To make the kofta, I have boiled the mutton keema with a pinch of salt upto 2 whistle. When it is cold, strain and take it in a bowl. Reserve the liquid. Now add salt, turmeric, garlic paste, chopped onion, egg, chopped green chili and besan or gram flour. Knead it well.
This is how the mixture will look like once everything is incorporated.
Heat white oil in a pan and take small portion of the keema mixture. Fry kofta in batches.
Adjust the heat so that the kofta is evenly fried from all sides. Repeat it for all.
Peel the potato and cut into cubes. Process the green jackfruit as well and cut into cubes. Now pressure cook the vegetables with a pinch of salt for two whistles.
When the pressure cooker is cold enough, remove the vegetable . Heat mustard oil in a pan and add the boiled vegetable with a pinch of salt and turmeric.
Fry them till golden brown and keep aside.
in the same oil, add bayleaf and whole garam masala.
Next goes all thr masalas. I have added salt, turmeric, ginger paste, cumin powder and kashmiri chili powder. You may add some red chili powder as well.
Sprinkle some water and fry well. I have added some more green chili at this point.
Fry till oil starts coming out of the masala.
Add a cup of hot water and once it starts boiling, add the feied potato and green jackfruit. Cook till the vegetables are well cooked, then add the mutton keema koftas.
Cook for 2 more minutes. Adjust the seasoning and add the sugar. Finally add the ghee and remove from heat.
Serve with roti or rice.