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Wednesday, 8 October 2014

Echore Er Dalna (Green Jackfruit Curry - Bengali Style)

          Echore er dalna / Green Jackfruit curry is a delicacy and a favourite dish enjoyed by most of the Bengalis. Boiled green jackfruit are also used to make cutlets or koftas for an evening tea-time snack or as appetizers to be enjoyed with sauce.

         There are many variations to this recipe. Here I bring to you the veg. version which is prepared by adding some potatoes. It is made into a thick gravy called 'Dalna'. I gave a tempering of cumin seeds, bay leaf and whole garam masala.

           Do add some ghee when done, to enhance the flavour. For the non-veg. version, prawns, mutton liver or fish head are generally added. Relish this delicious preparation either with rice or chapattis.

  • 1 small size jackfruit, cubed & boiled
  • 2 med. potatoes, cubed
  • 1 big onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tomato, chopped
  • 2 tbsp. mustard oil
  • 1 bay leaf
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1 tbsp. ghee (clarified butter)

          Heat oil and fry the potatoes till light brown. Keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds.

          After it stops spluttering, add the onion and saute till light brown. Then add the ginger-garlic paste, coriander-cumin powder, turmeric powder, red chili powder and garam masala powder mixed with little water.

          Fry till oil leaves the sides of the pan. Now add the tomatoes and fry till it is mashed. Add the boiled jack fruit, fried potatoes, salt and 1 cup water.

          Cover and cook on low to med. flame till the potatoes are soft and the gravy is slightly thick. When done, add ghee and mix well. Serve hot with steamed rice or chapatti.

                                          Take a small size green jackfruit.

                                       Discard the skin and cut into big chunks.

                           Pressure cook in enough water with a pinch of turmeric powder for 
                           2-3 whistles.

                             The boiled jackfruit.

                           Cut into smaller pieces.

                          Make a paste with ground onion, ginger-garlic paste, turmeric powder,
                          red chili powder, coriander-cumin powder and garam masala powder 
                          with 1/4 cup water. 

                         Heat the oil in a pan and saute the potatoes till light brown. Keep aside.

                           Temper the same oil with the bay leaf, cumin seeds and whole garam 

                          Add the ground paste and saute till the oil separates.

                            Add the tomatoes and continue to fry.......

                           .......till it is mashed.

                           Add the boiled jackfruit, fried potatoes and salt. Mix well and fry 
                           for a minute or two. 

                       Add 2 cups water and simmer, covered for 10-12 minutes or till 
                       the potatoes are cooked and the gravy is reduced to the desired 

                               When done, add ghee and mix well. 

                               Serve with either rice or chapatis.

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