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Ingredient
Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)
Introduce
Chef :
Deepsikha ChakrabortyEchorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)
#masterchef Echorer Dalna is an age old recipe where “echor” is referred to as green unripe jackfruit. This is a must have dish in our house during summer, specially, around Bengali New Year. Kancha Kathal or Echor (raw jackfruit) is also called “gach patha” (tree goat) in Bengali as, if cooked to perfection, the taste can actually substitute mutton. One must try it to believe it. Though, it can be cooked in vegetarian version as well, but, the mutton taste can be brought only if it is cooked in non vegetarian way. Here I want to mention that for Bengalis, anything that contains onion or garlic or both is considered to be non vegetarian. Naboborsho aka Poila Boishakh aka Bengali New Year is arriving and Echorer Dalna has a significant place in order to mark this occasion.
Ingredient
Food ration :
4 servingsCooking time :
1 hour
1 tbsp
ginger-garlic paste
1 tsp
cumin powder
1 tsp
coriander powder
1/2 tsp
Kashmiri red chilli powder
1/2 tsp
garam masala powder
As needed
mustard oil to fry the veggies
3 cup
warm water
As needed
salt
For
Tempering:
3 tbsp
mustard oil
5
cloves
1
jaiphal
1 tsp
cumin seeds
Cooking instructions
* Step 1
Wash the echor properly and boil in hot water for 15-20 minutes. Do not cover the vessel with lid while boiling, keep it open.
* Step 2
Discard the water and keep the echor aside.
* Step 3
Heat oil in a pan and shallow fry the potato by adding 1/2 tsp turmeric powder and salt. Remove and keep aside.
* Step 4
Heat oil again and shallow fry the boiled echor by adding 1/2 tsp turmeric powder and little salt. Remove and keep aside.
* Step 5
Now, for tempering, heat 3 tbsp mustard oil and temper with the ingredients mentioned in "For Tempering" section. Allow them to splutter.
* Step 6
Add onion and sautè until it turns light golden brown.
* Step 7
Add ginger-garlic paste, remaining turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Sprinkle some water and stir fry the masala for 3 minutes.
* Step 8
Now, add chopped tomato and stir until it gets blended.
* Step 9
Add potato, whole garlic and echor. Give the whole thing a proper mix.
* Step 10
Add water and cover the lid. On a low to medium flame, cook it for 25 minutes or until the veggies are nicely done.
* Step 11
If you want more gravy then just add some more warm water and bring to a boil and also, cook for 5 minutes after that.
* Step 12
Once the veggies are done and you have your required gravy, sprinkle the garam masala and give a quick mix.
* Step 13
Turn the flame off and your Echorer Dalna is ready to be served now. Serve it with steamed rice. This also goes well with roti.
Note: if there is a photo you can click to enlarge it
Tag
echor (raw jackfruit), cut into cubes
big potato (diced)
tomato (chopped)
big onion finely chopped
green chillies, slitted from middle
whole garlic (cut the root and shoot part)
ginger garlic paste
turmeric powder (1/2 + 1/2 + 1/2)
cumin powder
coriander powder
kashmiri red chilli powder
garam masala powder
mustard oil to fry the veggies
warm water
Salt
tempering-
Mustard oil
Bay leaves
cinnamon stick (1 inch approx)
green cardamom
cloves
jaiphal
star anise
cumin seeds
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