Echorer Rezala (Raw Jackfruit Curry - Bong style)

 

           This is a vegetarian version of the very popular Bengali / Bangladesh style Mutton / Chicken Rezala. So I made use of Echore (Raw / Green Jackfruit), which is a perfect meat substitute to make this yummy dish. The spices remain very much the same. This recipe calls for a gravy with a slightly thicker consistency. 

          With a nice aroma coming from the rose / kewra water and the creamy texture  from the use of milk and cream, this makes it a sure shahi dish. I skipped the traditional use of cashew nuts and yoghurt. It is mildly spiced, mostly coming from the ground green chilies. Enjoy it with naan, paratha, roomali roti, rice, pulao, etc. So check out the step by step pictorial recipe to prepare it.

             Mutton Rezala and Chicken Rezala are two very traditional and popular Bengali style aromatic non-vegetarian dishes. It is cooked in a creamy yoghurt based gravy. 

          They are very much a part of the menu in many Bengali restaurants in and around Kolkata. The non-veg. version of this recipe is very popular in Bangladesh too.

            It is usually cooked in mustard oil and some ghee to give an authentic flavour to the dish. It is a great party recipe and is mostly cooked during special occasions. 

Ingredients - 

• 1 small raw jackfruit (Echore), cubed & boiled
• 2 tbsp. mustard oil
• 1 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 1 cup milk
• 1/2 cup cream
• salt to taste
• 1 tsp. rose / kewra water
• 1 tbsp. coriander leaves 

To Grind - 

• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 2-3 green chilies

          Grind the onion, ginger, garlic and green chilies into a fine paste. keep aside. 

          Heat 1 tbsp. oil in a pan. Sauté the boiled jackfruit till light brown. Keep aside. 

          Heat remaining oil and ghee. Temper with bay leaves, cinnamon, cardamom, cloves and cumin seeds. Sauté for a few seconds. 

          Add the ground onion paste and sauté till the oil separates.

          Then add the sautéed jackfruit and mix everything well. 

          Now add the milk, cream, salt to taste, roasted coriander powder, roasted cumin powder and garam masala powder. Give it a stir. 

          Cover and simmer on a low flame for 4-5 minutes. Switch off the flame and add the rose water and coriander leaves.

           Serve with steamed rice, paratha or chapatti. You can also relish with naan, kulcha or tandoori roti. 

 Grind the onion, ginger, garlic & green chilies into a fine paste. Set aside. 

  Heat 1 tbsp. oil & sauté the boiled jackfruit till light brown. Keep aside. 

Heat remaining oil & ghee. Temper with bay leaves, cinnamon, cardamom, cloves & cumin seeds. Sauté for a few seconds. 

                Add the ground onion paste & sauté till the oil separates.

                   Then add the sautéed jackfruit & mix everything well. 

 Add the milk, cream, salt, roasted coriander powder, roasted cumin powder & garam masala powder. Give it a stir. Cover & simmer on a low flame for 4-5 minutes. 

        Switch off the flame and add the rose water and coriander leaves. 

                     Serve with steamed rice, paratha or chapatti. 

             You can also relish with naan, kulcha or tandoori roti. 

Echorer Muri Ghonto (Green Jackfruit Cooked with Basmati Rice - Bong Style)

 

            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 a non-veg. 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.

                                  Pressure cook the raw jackfruit for one whistle.

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

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

                      Heat remaining oil & temper with dry red chili, cumin seeds, bay 

                         leaves, cinnamon, cardamoms and cloves.

                                 Add the onion and sauté till light brown. 

                       Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup

                        water. Sauté on medium flame till oil separates. 

                             Add the chopped tomato & stir fry till it is mashed nicely. 

                            Add the soaked rice & sauté for 2 minutes.

                       Add boiled jackfruit, green peas, fried potatoes, slit green chilies .....

                          .... and 2 cups water. Cover & simmer till the potatoes & rice are done

                          & the gravy is thick to a desired consistency. 

                       Switch off the flame. Add ghee, garam masala powder & coriander 

                                leaves. Mix well & keep it covered for a couple of minutes. 

                                  Serve with hot steamed rice or chapatti / paratha.

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.

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 into 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 12-15 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 & 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 12-15 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.