Aam Shorshe Echore Bhapa (Steamed Mango Mustard Kathal / Raw Jackfruit Curry - Bong style)

 

         Check out this irresistible Bong delicacy of Kathal / Raw Jackfruit steam cooked in a yummy raw mango-mustard-coconut gravy. It is a take on the most popular Aam Shorshe Chingri / Ilish Bhapa, where prawns or Hilsa fish is cooked in the same way.

          This dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as raw jackfruit, being my favorite, cooked in this way turns out just amazing.

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the sautéed raw jackfruit and steam it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

• A small size raw jackfruit, cubed
• 2 tbsp. fresh grated coconut 
• 1 tbsp. mustard seeds, soaked for 30 minutes
• 6-8 cashew nuts / 2 tbsp. poppy seeds 
• 2 green chilies
• 1/2 of a small raw mango, roughly chopped
• 1 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. + 2 tsp. mustard oil
• 1/2 tsp. turmeric powder
• salt to taste
• extra 2 green chilies 
• extra raw mustard oil 

           Marinate the cubed raw jackfruit with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 1 tbsp. mustard oil in a pan and sauté them till light brown. Keep aside. 

          Grind the green chilies, mustard, raw mango, cashew nuts, yoghurt and coconut to a smooth paste. 

          To it add the coriander leaves, salt, turmeric powder and 1 tbsp. mustard oil. Mix well. Keep aside. 

           

          Mix the mustard paste along with the sautéed raw jackfruit.  

          Transfer the contents into a steel tiffin box (container) with a lid. Drizzle 1 tsp. mustard oil and place 2 green chilies on the top.

          Pour some water in a pan and place the closed steel tiffin box in it. 

          Cover the pan and steam cook for 10-15 minutes. Once it cools down a little, open the lid.

          While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

Note - 

          I had to make use of cashew nuts in place of poppy seeds, as the former is unavailable at my place of residence. However, there was no change in the taste and flavor. The end product was simply out of this world. 

  

                     Marinate the raw jackfruit with a pinch of salt & turmeric powder for 5                                      minutes. Heat 1 tbsp. mustard oil & sauté them till light brown. Keep aside. 

                        Grind the green chilies, mustard, raw mango, cashew nuts, yoghurt & 

                        coconut to a smooth paste. To it add the coriander leaves, yoghurt, salt,

                        turmeric powder &1 tbsp. mustard oil. 

                              Mix well. Keep aside. 

                                Mix the mustard paste along with the sautéed raw jackfruit.  

                       Transfer the contents into a steel tiffin box (container) with a lid. 

                          Drizzle 1 tsp. mustard oil & place 2 green chilies on the top.

                            Pour some water in a pan & place the closed steel tiffin box in it. 

                                Cover the pan & steam cook for 10-15 minutes. 

                                  Once it cools down a little, open the lid.

  

                         While serving, drizzle some extra mustard oil if you wish & serve

                          with hot steamed rice.