This is a typical Bengali style curry made with green jackfruit named Echore Kosha. It is almost a dry preparation with very little gravy and can be relished with plain steamed rice, pulao or chapatti / parathas.
It also tastes yummy with some hot puris for a lazy sunday breakfast. This recipe is slow cooked in its own juices with just a sprinkle of some water. Please check for a step by step method with pictures to prepare it.
- 1 small jackfruits, chopped into big chunks
- 3 tbsp. mustard oil
- 2 bay leaves
- 1 tsp. cumin seeds
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 3 onions, chopped
- 1 tbsp. ginger-garlic paste
- 1 tomato, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tbsp. red chili powder
- 1 tsp. panch phoron powder
- 1 tsp. ghee
- 1 tbsp. coriander leaves
Pressure cook the jackfruit for 5-6 whistles. Drain and cut into small pieces. Keep aside. Heat oil and temper with bay leaves, whole garam masalas and cumin seeds. Saute for a few seconds. Add the ginger-garlic paste and saute till light brown.
Now add the onions and fry till light brown. Add the tomatoes and a sprinkle of water. Cover and cook till it is mashed.
Add all the dry spices (except salt and panch phoron powder) and mix well. Drop in the boiled jackfruit and salt. Sprinkle some water and give it a stir to combine well. Cover and cook on a low flame till they turns soft.
When done, add ghee and the panch phoron powder. Mix well and garnish with coriander leaves. Serve as a side dish with either rice or chapattis.
1. Panch phoron is a mix of equal quantities of fennel, fenugreek, mustard, cumin and nigella seeds.
2. To make the powder - in a pan dry roast the panch phoron mix for a few seconds till you get a nice aroma. Cool and blend to a fine powder. Store in an air-tight container and use when required.
Pressure cook the chopped Jackfruit (Kathal) till soft. Further chop them
into smaller pieces.
Heat oil in a pan and temper with bay leaves, cumin seeds and whole garam
Add the ginger-garlic paste and saute well.
Then add the onion and fry till light brown.
Add the tomatoes and a sprinkle of some water. Cover and cook till it is
Add all the dry spices (except salt and panch phoron powder) & mix well.
Then add the boiled jackfruit and salt.
Sprinkle some water and stir well.
Cover and cook on a low flame till it is soft and the gravy is thick.
When done, add the panch phoron powder and ghee. Give it a stir.
Serve, garnished with coriander leaves. Enjoy as a side dish with plain
steamed rice, pulao or chapatti / parathas.