Echore Kasundi /Echorer Dum (Raw Jackfruit Dum - Bong style)

 

           Check out this traditional & an irresistible Bong delicacy of Raw Jackfruit  cooked in a dum style. This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. You just need to mix up all the ingredients and cook to perfection. Add the kasundi and coriander leaves to the end product and enjoy it with hot steamed rice or chapatti / paratha. So check out the step by step pictorial recipe to prepare this classic treat.

               Kasundi or mustard sauce is a part of Bengali cuisine. It is used in cooking various veg. and non-veg. dishes. It is also used as a dip for fried snacks. It is easily available in stores and is a must have condiment in my refrigerator. It has a very pungent flavor and is used in moderation for beginners. 

               If kasundi is unavailable, then go ahead and blend 1 tbsp. soaked mustard seeds along with 2 green chilies and a pinch of salt and proceed with the recipe. 

               I always opt for this simple recipe whenever I need something quick and this particular dish does not take too long to cook. This is an absolutely quick fix weekend lunch menu for your entire family. In fact, it is a great party recipe when you have guests around.

• 500 gms. Echore (Raw Jackfruit), diced
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 onions, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 2-3 tbsp. mustard oil
• 1-2 tbsp. kasundi (bottled mustard paste)
• 1 tbsp. coriander leaves, chopped

          Into a kadai / wok, add all the above mentioned ingredients (except kasundi & coriander leaves) and mix well so that the jackfruit is well coated with all the spices. 

          Cover and simmer on a low flame. Sprinkle some water and stir at intervals till the jackfruit turns tender. 

          Switch off the flame and add the kasundi and coriander leaves. Give it a gentle mix and serve with steamed rice or chapati / paratha. 

Into a kadai / wok, add all the above mentioned ingredients (except kasundi & coriander leaves).

Mix well so that the jackfruit is well coated with all the spices. Cover & simmer on a low flame. Sprinkle some water & stir at intervals till the jackfruit turns tender. 

                       Add kasundi & coriander leaves. Give it a gentle mix.

                        Serve with steamed rice or chapati / paratha.