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Friday, 9 October 2015

Echorer Muri Ghonto (Green Jackfruit Cooked with Basmati Rice - Bengali Style)


          Muri Ghonto or Fish Head Curry is a traditional Bengali cuisine prepared with fish head, some soaked rice along with the usual spices into a thick gravy. The quantity of rice can be adjusted according to individual preference. It can be made into a curry form or a pulao. 

          But today I prepared a vegetarian version of the said dish with green jackfruit. This is a very good combination and it also goes by the name of Jackfruit Pulao, where the rice happens to be the predominant ingredient. But I used slightly less as I wanted to prepare into a curry form. 

          If making a pulao increase the quantity of rice and cook it in ghee. Traditionally it is prepared with a local rice variety called Govindo Bhog, but in the absence of it you can make do with any Basmati rice. The curry form can be enjoyed with either rice or chapattis. 





  • 1 small Echore (green jackfruit), cubed & boiled
  • 1/2 cup green peas (I used frozen ones)
  • 1 potato, cubed
  • 2 tbsp. rice, soaked for 30 minutes.
  • 2 tbsp. mustard oil
  • 1-2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1/2 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder
  • 1 tsp. ghee
  • coriander leaves to garnish






          Heat oil in a pan and fry the potatoes to light brown in colour. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves.

          Add the onions and saute till light brown. Add the ginger-garlic paste, tomato paste and all the powdered spices mixed with 1/4 cup water.

          Saute on medium flame till oil separates. Add the rice and combine well. Then add the boiled jackfruit, peas, fried potatoes and 1 1/2 cups water.

          Cover and simmer till the potatoes turns soft and the gravy is reduced according to individual preference. When done, add ghee and combine well. Serve, garnished with coriander leaves.





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



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



Add the onions and saute till light brown.



Add the ginger-garlic paste, tomato paste & all powdered spices mixed
with little water.



Add the rice and combine well.



Then add the boiled jackfruit, peas & fried potatoes



.......followed by 1 1/2 cups water.



Simmer, covered on low flame till done. Add ghee and mix well.



                                            



          
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