Bethica's Kitchen Flavours: Echorer Muri Ghonto (Green Jackfruit Cooked with Basmati Rice

Muri Ghonto or Fish Head Curry is a traditional Bengali cuisine prepared with fish head, some soaked rice along with some spices into a thick gravy. The quantity of rice can be adjusted according to individual preference. It can be made into a curry form or a pulao.

But here is a vegetarian version of the said dish with raw / green jackfruit. This is a very good combination and it also goes by the name of Chaal Echore or Echorer Pulao, where the rice happens to be the predominant ingredient. You can also add some fried prawns in this recipe for some variation.

If making a pulao increase the quantity of rice and cook it in ghee. Traditionally it is prepared with a local variety of rice called Gobindo Bhog, but in the absence of it you can make use of Basmati rice. Echorer Muri Ghonto can be enjoyed with either rice or chapattis. So check out the step by step pictorial recipe to prepare this Bong delicacy.

1 small Echore (raw jackfruit), cubed
1/2 cup green peas (I used frozen ones)
1 potato, cubed
1/4 cup Gobindobhog / Basmati rice, soaked for 30 minutes.
3 tbsp. mustard oil
1 dry red chili, broken
2 bay leaves
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
1 tsp. cumin seeds
1 onion, chopped
1 tbsp. ginger-garlic paste
1 tomato, chopped
salt to taste
1/2 tsp. turmeric powder
1 tbsp. roasted coriander-cumin powder
1 tsp. red chili powder
2 green chilies, slit
1/2 tsp. garam masala powder
1 tsp. ghee
1 tbsp. coriander leaves to garnish

Pressure cook the raw jackfruit for one whistle. Keep aside.

Heat 1 tbsp. oil in a pan and fry the potatoes to light brown in colour. Drain and keep aside.

Add another tbsp. oil and sauté the boiled jackfruit for 2-3 minutes.

Heat remaining oil and temper with dry red chili, cumin seeds, bay leaves, cinnamon, cardamoms and cloves.

Add the onion and sauté till light brown. Then add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté on medium flame till oil separates.

Add the chopped tomato and continue to stir fry till it is mashed nicely.

Now add the soaked rice and sauté for 1-2 minutes. Then add the sautéed jackfruit, green peas, fried potatoes, slit green chilies and 2 cups water.

Cover and simmer till the potatoes and rice are done and the gravy is thick to a desired consistency.

Switch off the flame. Add ghee, garam masala powder and coriander leaves. Mix well and keep it covered for a couple of minutes.

Then serve with hot steamed rice, luchi (poori), chapatti or paratha.