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Wednesday 8 October 2014

Echorer Dalna (Green Jackfruit Curry - Bong Style)

          Echore er dalna / Green Jackfruit curry is a delicacy and a favourite dish enjoyed by most of the Bengalis. Boiled green jackfruit are also used to make cutlets or koftas for an evening tea-time snack or as appetizers to be enjoyed with sauce.

         There are many variations to this recipe. Here I bring to you the veg. version which is prepared by adding some potatoes. It is made into a thick gravy called 'Dalna'. I gave a tempering of cumin seeds, bay leaf and whole garam masala.

           Do add some ghee when done, to enhance the flavour. For the non-veg. version, prawns, mutton liver or fish head are generally added. Relish this delicious preparation either with rice or chapattis. So check out the step by step pictorial recipe to prepare this Regional dish. 

  • 1 small size jackfruit, cubed & boiled
  • 2 med. potatoes, cubed
  • 1 big onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tomato, chopped
  • 2 tbsp. mustard oil
  • 1 bay leaf
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1 tbsp. ghee (clarified butter)

          Heat oil and fry the potatoes till light brown. Keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds.

          After it stops spluttering, add the onion and sauté till light brown. Then add the ginger-garlic paste, coriander-cumin powder, turmeric powder, red chili powder and garam masala powder mixed with little water.

          Fry till oil leaves the sides of the pan. Now add the tomatoes and fry till it is mashed. Add the boiled jack fruit, fried potatoes, salt and 1 cup water.

          Cover and cook on low to med. flame till the potatoes are soft and the gravy is slightly thick. When done, add ghee and mix well. Serve hot with steamed rice or chapatti.

                                            Take a small size green jackfruit.

                                             Discard the skin & cut into big chunks.

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

                                 The boiled jackfruit.

                                  Cut into smaller pieces.

                  Make a paste of ground onion, ginger-garlic paste, turmeric powder, red chili 
                   powder, coriander-cumin powder & garam masala powder with 1/4 cup water. 

                                Heat oil & sauté the potatoes till light brown. Keep aside.

                       Temper same oil with bay leaf, cumin seeds & whole garam masala.

                                  Add ground paste & sauté till oil separates.

                                 Add tomatoes & continue to fry.......

                                  ......till it is mashed.

                    Add boiled jackfruit, fried potatoes & salt. Mix well & fry for 1-2 min. 

                 Add 2 cups water & simmer, covered for 10-12 minutes or till potatoes are 
                 cooked & gravy is reduced to the desired consistency.

                                 When done, add ghee & mix well. 

                                  Serve with either rice or chapattis.

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