Raw Jackfruit is known as 'Echor' in Bengali and is very popular vegetable during this summer season. In Bengal raw Jack fruit are cooked in a rich, thick and spicy gravy just like we prepare chicken and it tastes almost like chicken curry. In this summer , when Jack fruits are easily available even in Bangalore I thought of making some special and authentic Bengali dishes with Echor. In this post I will share one of those dishes named "Echorer Torkari". Hope you will like it very much. More Echor recipes are yet to come in my upcoming posts.
Happy cooking!!
Ingredients:
Echor 500gms
Onion 2 Large (chopped)
Potato 2 large (cut into pieces)
Garlic 10 cloves(paste)
Ginger 2 tbsp (grated)
Bay leaves 2
Red chili Whole 2
Clove 4 to 5
Cinnamon 2 sticks
cardamom 5 to 6
Turmeric powder 1 tsp.
Coriander powder 1 tsp.
Red chili powder 1 tsp.
Roasted peanut 10 gms
Garam masala powder 1 tsp.
Ghee 1 tbsp
Salt(as per taste)
1. Cut Echor (Raw jack fruit) and clean it properly (I know it is a very tough job and takes lots of time and effort) or you can buy tinned ready made jack fruit pieces from market which will make your job easier.
2. Wash the pieces and mix with salt and turmeric powder and keep it for half an hour. Heat a pan and add echor pieces and 1 cup of water and boil it for 6 to 8 minutes. remove it from flame and drain the excess water and keep aside.
3. Heat oil in a large pan and fry potato pieces until becomes soft. Take it out and in the remaining oil add jack fruit pieces and fry for about 4 to 5 minutes in high flame.Take it out and keep aside.
4. Heat oil and add bay leaves, red chili and whole garam masala (Cardamom, cinnamon, clove). Fry for few seconds and add chopped onion and fry it until becomes golden yellow. Now add ginger and garlic and saute again. Add turmeric powder, coriander powder, cumin powder and red chili powder. Saute the masala until oil gets separated . Now add fried jack fruit , fried potatoes, roasted peanuts and salt as per taste. stir continuously so that it gets mixed well with the masala. Add 1/2 cup of water and cover it with a lid and let it cook for another 6 to 8 minute with occasional stirring. When the the gravy becomes semi dry add garam masala and Ghee. Switch off the flame and keep it covered and give a standing time of about 15 minutes.
Serve hot with steamed rice or chapatti and enjoy this delicious main course item in Lunch or Dinner.
This recipe has gone for the event "Flavors of Bengal" and Nayanas event.
