Echore Bhapa

 

            Check out this irresistible Bong delicacy of Kathal / Raw Jackfruit slow cooked to perfection in a yummy sesame seeds-coconut gravy. This dish is a total amalgamation of the pungency from the freshly ground mustard seeds and a hint of sweetness from the coconut. You can substitute sesame seeds with poppy seeds if you desire. I had to opt for the former, as the latter is unavailable at my place of residence.

          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 raw jackfruit and slow cook it and the dish is ready. 

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

• 1 small raw jackfruit, cubed
• 2-3 tbsp. sesame seeds
• 2 tbsp. coconut
• 3 green chilies
• salt to paste
• 1/4 tsp. turmeric powder
• 1/4 tsp. dry roasted cumin powder
• 1 tbsp. + 1 tsp. + 1tsp. mustard oil
• 2 tbsp. + 1 tsp. coriander leaves, chopped
• 1 cup water

          Grind the sesame seeds, 2 green chilies and coconut with some water into a smooth paste. 

          Mix it along with 1 tbsp. mustard oil, salt, turmeric powder, cumin powder and 2 tbsp. coriander leaves. 

          Grease a pan with 1 tsp. oil and transfer the cubed raw jackfruit. Add the paste, 3/4 cup water, 1 tsp. mustard oil and 2 green chilies.

          Mix well and cook, covered on a low flame till the gravy thickens and the raw jackfruit turns tender. 

          Garnish with the remaining coriander leaves and enjoy with hot steamed rice. 

Grind the sesame seeds, 2 green chilies & coconut with some water into a smooth paste. Mix it along with 1 tbsp. mustard oil, salt, turmeric powder, cumin powder & 2 tbsp. coriander leaves. 

     Grease a pan with 1 tsp. oil & transfer the cubed raw jackfruit.

                 Add the paste, 

                  3/4 cup water, 1 tsp. mustard oil & 2 green chilies.

Mix well & cook, covered on a low flame till the gravy thickens & the raw jackfruit turns tender. Garnish with the remaining coriander leaves.

                    Enjoy with hot steamed rice.