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Sunday, 18 October 2015

Echore - Chingri - Koraishutir Dalna (Green Jackfruit Curry with Prawns & Green Peas - Bengali Style)


          Green Jackfruit is much favoured among most of the Bengalis. It is prepared both in the veg. and non-veg. version. In the former, it is cooked with bori / dried lentil dumplings and in the latter, with prawns, fish head or mutton liver. It is generally prepared mostly with potatoes. 

          But today I made a "Dalna" (thick gravy) by adding potatoes, prawns and some green peas. It is a traditional homemade recipe, which has found its place in most of the Bengali restaurants recently. It is relished with plain steamed rice or with chapattis. Please check below a step by step guide with pictures to prepare it.







  • 1 small Echore (Jackfruit), skin discarded & cut into big chunks 
  • 1/2 cup prawns, cleaned & deveined
  • 1/2 cup green peas (I have used frozen ones)
  • 1 potato, cubed
  • 2 tbsp. mustard oil
  • 1- 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. cumin seeds
  • 1/2 cup fried onions
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. red chili powder
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1-2 green chilies, slit
  • 1 tsp. garam masala powder
  • 1 tsp. ghee





          Pressure cook the Jackfruit with enough water, 1 tsp. oil  and a pinch of turmeric powder for 2-3 whistles. Drain and cut into small pieces. keep aside.

          Grind the fried onions, ginger-garlic paste, coriander-cumin powder, red chili powder and tomato paste with 1/4 cup water into a smooth paste. Keep aside.

          Heat oil in a pan and fry the potato cubes till light brown. Keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds.

          After it stops spluttering, add the prawns and fry till it changes colour. Now add the ground paste and fry till oil separates.

          Add the boiled jackfruit, salt, turmeric powder, green chilies and fried potatoes, followed by the green peas. Mix well and add 1 cup water.

          Simmer, covered in low flame till the gravy is slightly reduced and the potatoes turns soft. Add in the garam masala powder and ghee. 

          Give it a mix and serve as a side dish either with plain steamed rice or with chapattis.










                                        Discard the outer skin and chop in big chunks.




                                      Pressure cook with a pinch of turmeric powder & 
                                      oil for 2-3 whistles.




                                             Drain and keep aside.

                                 Grind together fried onion, ginger-garlic paste, tomato 
                                 paste, coriander-cumin powder & red chili powder.
                     

                                             The ground paste.




                                     Heat oil in a pan and fry the potatoes till light brown. 
                                     Drain & keep aside.



                                     Temper the same oil with bay leaves, cinnamon, 
                                     cardamoms, cloves & cumin seeds.




                                      Add the prawns and saute till they changes colour.



                                       Add the ground paste and saute till oil separates.



                                    Add the boiled jackfruit, fried potatoes, salt, turmeric 
                                    powder & green chilies,........



                                   ....... followed by the green peas and water.



                                     Cover and simmer till the potatoes are cooked & the
                                     gravy slightly reduces. Add garam masala & ghee and 
                                     mix well.











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