Echorer Dalna (Raw Jackfruit Curry - Bong Style)

 

             Echorer Dalna (Raw Jackfruit curry) is a delicacy and a favorite dish enjoyed by most of the Bengalis. 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 gravy called 'Dalna'. I kept it slightly thick to suit my palate. However, one can adjust the consistency by adding more water accordingly.

             Do add some ghee when done, to enhance the flavour. For a non-veg. version, prawns, mutton liver or fish head are generally added. Relish this yummy preparation  with hot steamed rice, chapattis or any Indian flat bread. So check out the step by step pictorial recipe to prepare this Bong style regional delicacy.

           Raw jackfruit is a perfect meat substitute and versatile. Many dishes can be prepared with it. You can make cutlets or koftas for an evening tea-time snack or as appetizers. Besides, curry, stir fry, biryani, etc. can be made with this seasonal veggie. It is also a good source of dietary fibre, vitamins, minerals and it prevents many health problems. So it is perfect for all vegetarians. 

• 1 small size jackfruit, cubed 
• 1 med. potato, cubed
• 3 tbsp. mustard oil
• 1-2 dry red chilies
• 1-2 bay leaf
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tomato, chopped
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee 

          Pressure cook the cubed jackfruit in enough water with a pinch of salt and turmeric powder for 1 whistle. Drain and set aside. 

          Heat 1 tbsp. oil in a pan / wok and fry the boiled jackfruit till light golden in colour. Keep aside. 

          Heat 1 tbsp. oil and fry the potatoes till light brown. Keep aside. 

          Heat remaining oil and temper with the dry red chilies, bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. 

          Then add the ginger-garlic paste, coriander powder, cumin powder, turmeric powder and red chili powder mixed with little water. Fry till the oil separates.

          Now add the tomatoes. Cover and cook till it is mashed. 

          Add the boiled jack fruit, fried potatoes, salt, slit green chilies and mix well.

          Add 1 cup water. Cover and cook on a low to medium flame till the potatoes are cooked and the gravy is slightly thick. 

          When done, add garam masala powder, coriander leaves and ghee. Give it a stir and serve hot with steamed rice, chapatti or any Indian flat bread. 

                      Pressure cook the jackfruit with a pinch of salt & turmeric powder 

                      for 1 whistle. Drain and set aside. 

                         Heat 1 tbsp. oil & fry the boiled jackfruit till light golden in colour.

                            Keep aside. 

                              Heat 1 tbsp. oil & fry the potatoes till light brown. Keep aside. 

                        Heat remaining oil & temper with dry red chilies, bay leaves, cinnamon,                                            cardamoms, cloves & cumin seeds. Sauté for a few seconds.

                                  Add the onion and stir fry till light brown. 

                         Add ginger-garlic paste, coriander powder, cumin powder, turmeric

                         powder & red chili powder mixed with little water. Fry till oil separates.

                                  Now add the tomatoes. Cover & cook till it is mashed. 

                    Add boiled jack fruit, fried potatoes, salt, slit green chilies & mix well.

                      Add 1 cup water. Cover & cook on a low to med. flame till the potatoes

                      are soft and the gravy is slightly thick. 

                        Add garam masala powder, coriander leaves & ghee. Give it a stir.

                              Serve hot with hot steamed rice, chapatti or Indian flat bread.

Mutton Rezala

          This is a traditional and a very popular Bengali style fragrant Mutton curry cooked in a creamy yogurt based gravy. There are many versions to this delicacy, but the end result is simply mouth watering. With a slight aroma coming from the rose water and the nutty flavour from the almond paste, this is surely a connoisseurs delight. 

          It has a stew like consistency and is mildly spiced,  But one thing is for sure - The taste is simply divine. Relish it with plain steamed rice, pulao, naan, parathas or any Indian flat bread. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• 500 gms. Mutton on bones, cubed
• 1/2 cup yoghurt
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1 tsp. sugar
• 1/2 cup fried onions
• 8-10 almonds, soaked for an hour.
• 1/2 cup milk
• 3 whole green chilies
• 3 whole dry red chilies
• 1 tsp. rose water

Dry roast & grind - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 mace
• pinch of nutmeg
• 1 tsp. peppercorns
• 2 green cardamoms
• 4 cloves
• 1/2" cinnamon stick

Tempering

• 2 tbsp. mustard oil
• 1 tbsp. ghee
• 1 whole dry red chili, broken into half
• 1-2 bay leaves
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick

• few sliced onions to garnish
• few fried onions to garnish

          Dry roast all the ingredients mentioned under "Dry roast & grind" for a few seconds. When cool, grind along with the sugar into a powder. Keep aside.

          Grind the almonds and the fried onion too along with some water into a paste. Keep aside.

          Marinate the mutton with yogurt, ginger-garlic paste, salt and 2 tbsp. of the ground powder preferably overnight or for a minimum of 4-5 hours.

          Heat the oil and ghee in a pan and temper with all the mentioned ingredients under "Tempering". Sauté for a few seconds.

          Add the marinated mutton and simmer on low flame till dry. Add the milk and 1-1/2 cups water. Pressure cook for 15-20 minutes on low flame after the first whistle.

          When it has cooled down, add the fried onion paste, whole green chilies, whole dry red chilies, rose water and some more water as needed. 

          Simmer for 1-2 minutes. Serve, garnished with sliced onions and fried onions.

                      Marinate mutton with yoghurt, ginger-garlic paste, salt & dry spices.

                                  Marinate overnight preferably.

                                 Grind almonds & fried onion to a paste.

               Temper oil & ghee bay leaves, cinnamon, cardamoms, cloves & dry red chili.

                                 Add marinated mutton & cook till dry.

                                  Add milk.....

                                 .......& water. Pressure cook till done.

                                 Add almond paste......

                      green chilies, dry red chilies, rose water & little extra water as needed.  
                      Simmer for 1-2 minutes.     
                     

                                  Serve, garnished with fried onions and sliced onions.

Few tips to keep in mind - 

1. Cashew nuts are traditionally added, but I went in for almonds, as it was available.

2. Transfer the sautéed mutton into a bowl, which can be placed in the pressure cooker for cooking. If cooking it directly in the cooker, increase the quantity of water as it tends to reduce. 

3. Poppy seeds paste too can be added along with the cashew / almond paste for a more thicker consistency.

4. I have added rose water, but kewra water is traditionally added at the end of the cooking.