Echore Koraishutir Torkari (Raw Jackfruit - Green Peas Curry - Bong Style)

          Green jackfruit is very much enjoyed in most of the Indian states. It is known as Echorer Dalna among the Bengalis, Panasaputtu Kura in Andhra / Telangana and Kathal Do Pyaza in the Northern regions. 

          It is a much favored side dish among the Bengalis where it is prepared in both the veg. and non-veg. version. In the latter, prawns, fish head, mutton liver are added to enhance the flavour and in the veggie version, it is cooked with bodi / mangodi / dried lentil dumplings. 

          Today I prepared adding some green peas and used ground onion, ginger, garlic, green chilies and coriander stems. Do not forget to add some ghee for some wonderful aroma. It is best enjoyed with hot steamed rice or with chapattis. 

• 1 Echore (Raw Jackfruit), chopped into big chunks
• 1/2 cup green peas (I used frozen ones)
• 1 onion, chopped
• 1-2 green chilies
• 2-3 garlic cloves
• 1" ginger, chopped
• 1/2 cup coriander stems, chopped
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• 2 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• salt to taste
• 1 tsp/ tomato paste / 1 small tomato, chopped
• 1/2 tsp. garam masala powder
• 1 tsp. ghee (clarified butter)
• coriander leaves to garnish

          Boil the chopped jackfruit in enough water till soft, but al dente. Alternatively it can be pressure cooked for 2-3 whistles. When cool enough to handle, drain the water and chop them into smaller pieces. Keep aside. 

          Grind the onion, ginger, garlic, green chilies and coriander stems to a smooth paste. Add the coriander-cumin powder and turmeric powder along with some water. Mix well to form a paste and keep aside. 

           Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Now add the ground paste and continue to fry on low flame till the oil separates. Add the boiled jackfruit, green peas and salt. Fry till all the spices are well coated.

          Add 1 1/2 cups water and simmer, covered till the gravy is reduced. Add the garm masala and the tomato paste. 

          Mix well and simmer further for a minute. When done, add the ghee and serve, garnished with coriander leaves.