Echore Chingri Dalna (Raw Jackfruit Curry with Prawns - Bengali Style)

          This is an authentic Bengali homemade dish of green jackfruit cooked with potatoes and prawns. This humble veggie is very much popular among the Bengali crowd and is prepared in various ways, sometimes with or without peas, potatoes, prawns, mutton liver or fish head. 

          Adding of prawns, fish head or liver enhances the flavour of this dish. For a vegetarian version, they can simply be omitted and instead, vadi / dried lentil dumplings can be added. 

          It is cooked in a thick gravy consistency called Dalna with a tempering of whole garam masala, bay leaves, whole dry red chilies and cumin seeds. Onion and garlic may or may not be added but some potatoes are considered essential to go along with it. 

          It is sometimes cooked only with ginger and all the powdered spices for a pure veggie version. Some ghee added to the end product imparts a good aroma and is best relished with chapattis / parathas or as a side dish with rice and dal. So check the step by step pictorial recipe to prepare it.

• 1 small jackfruit,
• 250 gms. prawns, cleaned and deveined
• 1 potato, cubed
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tbsp. coriander-cumin powder
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. garam masala powder
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 1 bay leaf
• 2 whole dry red chilies
• 1 tsp. cumin seeds
• 3 tbsp. mustard oil
• 2 green chilies, slit
• 1 tsp. ghee (clarified butter)
• 1 tbsp. coriander leaves, chopped & sliced onion to garnish

          Discard the skin of the jackfruit and cut into big chunks. Pressure cook along with 1/4 tsp. turmeric powder for 2-3 whistles. Drain and keep aside. When cool, cut into smaller pieces.

          Mix together the ginger-garlic paste, remaining turmeric powder, coriander-cumin powder, red chili powder and garam masala powder (except salt) with some water and keep aside.

          Heat 1 tsp. oil and fry the prawns till they changes colour. Drain and keep aside. Heat remaining oil and fry the potatoes till light brown. Drain and keep aside.

          Temper the same oil with the bay leaf, cumin seeds, dry red chilies, cinnamon, cardamoms and cloves.

          Add the onion and fry till light brown in colour. Now add the paste and saute till the oil separates from the sides of the pan. 
        
          Add the tomatoes and continue to fry till they are mashed. Then add the fried potatoes, fried prawns, boiled jackfruit, salt and green chilies.

          Combine well and add 1-2 cups water, depending on the consistency preferred. Cover and simmer on low flame till the gravy reduces and the potatoes are soft.

          When done, add ghee and serve, garnished with coriander leaves.

Discard the outer portion of the jackfruit & chop into big chunks.

Pressure cook, adding 1/4 tsp. turmeric powder for 2-3 whistles.

When cool, cut them into smaller pieces.

        Marinate the prawns with a pinch of salt & turmeric powder and saute 

in hot oil for a few seconds till the colour changes. Keep aside. 

Saute the potato pieces in hot oil till light brown. Drain and keep aside.

Heat remaining oil and temper with cumin seeds, whole dry red chilies, bay 

leaves, cinnamon, cardamoms & cloves.

Add the onion and saute till light brown.

        Add the ginger-garlic paste and other dry spices (except salt), mixed 

with a little water.

                           Add chopped tomatoes and continue to fry till they are mashed.

                       Add the fried prawns, jackfruit, fried potatoes, green chilies and salt.

                    Combine well & add 1-2 cups water. Simmer, covered till the potatoes are 
                     cooked and the gravy reduces. When done, add ghee.

                                Serve, garnished with coriander leaves and sliced onion.