Summer brings raw jackfruit or 'echor' or ' gachpatha' to each and every Bengali household. Echorer Kofta Curry is very popular Bengali food recipe making with Echor or Raw Jackfruit.

In Bengal Jackfruit is related with a special occasion named Jamai Sashti (Day celebrated for Son-in-law). Along with Mango, Jackfruit also indicates the Summer season.



For Making Kofta –

  • Raw Jack Fruit – cut in square shape pieces, 2 cups
  • Potato – 1 medium size, boiled and mashed
  • Chana dal (Split Bengal Gram) – 2/3 cup
  • Onion – one medium size, finely chopped
  • Dry Ginger Powder – 1 teaspoonTurmeric Powder – 1 teaspoon
  • Sugar – 1 teaspoon
  • Salt to taste
  • Corn Flour – 2 teaspoons
  • Refined Oil for Frying


For Making Gravy –

  • Red Chilli Powder – 1 tsp
  • Fresh Cream – 1 tbsp
  • Tomato - 2 (medium size)
  • Hunk Curd – 1/2 cup
  • Sugar – 2 teaspoons
  • Poppy Seed Paste – 1 tbsp
  • Green Chilli – 2 to 3
  • Onion Paste – 1/2 cup
  • cumin seeds - 1/2 tsp
  • Cashew - 15 to 16
  • Ginger Paste – 2 to 3 tsp
  • Turmeric Powder – 1 tsp
  • Bay leaf – 1
  • Cinnamon stick – 1/2 inch
  • Dry Red Chilli – 1
  • Garam masala powder – 1 tsp
  • Mustard Oil



  1. Place jack fruit, potatoes and 1/2 bowl water in a pressure cooker to boil. 
  2. After 2-3 Whistle, turn off the flame. Allow the steam to escape and then open the lid. Allow the jack fruit chunks to cool.
  3. Soak Chana dal for 5 to 6 hours and make a thick paste.
  4. Remove water from pressure cooker and then mash finely. Peel potatoes and mash them as well.
  5. Take a bowl and Mix jack fruit, potatoes, chana dal paste green chili, ginger, green coriander, salt and make a dough.
  6. Mixture for making koftas is now ready. Now take lemon size of dough and give a round shape to make koftas.
  7. Prepare a thin batter using corn flour, salt and water. Dip the balls in the batter and deep fry them.
  8. Heat some oil in a pan and place it hot oil for frying.
  9. Place 6 to 7 or as many koftas as possible at one time. Fry until they get brown in color. Take out the koftas in a plate. Likewise make rest of the koftas.
  10. All koftas are now ready.



  1. Soak cashews in water for half an hour.
  2. Place tomato, green chili, ginger and cashews in mixture grinder and make a fine paste.
  3. For gravy heat mustard oil in a pan and add bay leaf, dry red chili, cumin seed and cinnamon stick to the oil.
  4. Next add onion paste and fry them till it changes the colour to golden brown.
  5. One by one add red chili powder, turmeric powder, sugar, salt, green chilli and ginger paste.
  6. Cook well and add little water to avoid burning the spices.
  7. Now add ground tomato-cashew paste and saute for until the masala gets grainy and oil starts separating from it.
  8. Next add poppy seed paste and saute for 2 minutes. And add some water.
  9. Now beat the curd and add in to the gravy. After a while add fresh cream to the gravy and followed by sufficient water to adjust the gravy consistency. (this step is optional)
  10. Boil the gravy in medium flame by covering with a lid. Once the gravy boiled, sprinkle garam masala powder.
  11. Gravy is now ready. Place koftas into it and cover. Turn off the flame now. Jack fruit kofta curry is ready.
  12. Add 2 tsp oil in a small pan and heat sufficiently. Add cumin seeds in oil and turn off the flame. Also add 1/6 tsp red chili powder and pour this oil over the Gravy. (This is also optional)

Garnish with some green coriander leaves. Serve steaming hot Kofta Curry with Parantha, Naan, chapatti or rice and relish eating.

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