Echore Chingri (Raw Jackfruit & Prawns Curry - Bong Style)

          This is a traditional homemade Raw Jackfruit curry cooked with prawns in the Bong style. For a vegetarian version, prawns can simply be substituted with mangodi / dried lentil dumplings.

          It is quite a popular dish among most of the Bengali crowd and is very much relished in any form. Cutlets made out of boiled and mashed raw jackfruit are a great tea-time snack or appetizers.

          Ripe jackfruit may not be too appetizing to many, but the raw ones when cooked, simply tastes delicious. It is called a vegetarian mutton and is cooked in the same way as mutton is cooked. I made a spicy and a dry version to be had with chapattis. The consistency can be adjusted if having with rice. So check out the step by step pictorial recipe to prepare it.

• 1 medium size raw jackfruit, cubed
• 1 potato, cubed
• 1/2 cup prawns 
• 3 tbsps. mustard oil
• 2 bay leaves
• 1" cinnamon
• 2 green cardamons
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 dry red chilies
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. tomato paste
• 1 tomato, chopped
• salt to taste
• 1-2 green chilies, slit
• 1 tsp, ghee
• coriander leaves to garnish

          Pressure cook the chopped jackfruit in required quantity of water for one or two whistles.

           Heat 1 tsp. oil in a pan and fry the prawns till they changes colour. Drain and keep aside. Heat 1 tsp. oil and fry the potatoes too till light brown. Drain and keep aside.

          Heat another 1 tbsp. oil and sauté the boiled jackfruit till light brown. Drain and keep aside.

          Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, dry red chilies, cloves and cumin seeds. Sauté for a few seconds. Add the onion and fry on a low flame till light brown in colour.

          Add the ginger-garlic paste, tomato paste and all the dry spices (except salt) mixed with little water to form a paste. Sauté till oil separates.

          Now add the tomatoes and continue to fry till it is mashed. Then add the boiled jackfruit, green chilies, fried prawns, potatoes, salt and 3/4 cup water. Cover and simmer on a low flame till the gravy thickens to the desired consistency. 

          Add ghee and give it a mix. Serve as a side dish with chapattis or as a main dish with either rice or plain pulao.

Chop one medium size raw jackfruit into big chunks after peeling the 

 skin off.

Boil in some water along with turmeric powder.

Sauté prawns in 1 tsp. oil till it changes colour. Drain & keep aside.

Heat 1 tsp. oil and fry the potatoes till light brown. Drain & keep aside.

Heat 1 tbsp. oil & sauté jackfruit too till light brown. Drain & keep aside.

                  Heat remaining oil & temper with bay leaves, cumin seeds, cloves, cardamoms,                                cinnamon & dry red chilies.
                          

                                 Add onion & fry till light brown.

                     Add ginger-garlic paste, tomato paste & all dry spices, except salt, mixed                                           with some water to form a paste.

                                  Add tomatoes & sauté till it is mashed.

                                  Add jackfruit, potatoes, prawns, salt & green chilies.

Mix well & add 3/4 cup water. Cover & cook till done. Add ghee 

& give it a mix.

                                  Serve, garnished with coriander leaves.