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.

Kathal Ka Bharta (Mashed Raw Jackfruit Curry)

 

          Everyone is pretty familiar with Baingan Ka Bharta (Mashed Eggplants) which is a very popular Punjabi dish. However, I gave a slight twist to the original recipe and decided to try out with raw jackfruit (kathal) and it turned out very yummy. The cooking procedure remains the same. You can relish it as a side dish with rice, chapattis, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this delicacy.

                Raw Jackfruit as a vegetable, is high on proteins and low in calories. It also boosts our immunity and is a great meat substitute for the vegetarians. 

               This humble vegetable is not so popular and has not found its way to the dinner table. However, one can make a variety of yummy dishes like appetizers, salad, bharta and also in a curry form. The seeds too are palatable and tastes very yummy after it is cooked. 

• 1 small Raw Jackfruit (kathal), boiled & mashed
• 2 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. amchur
• 1 tsp. coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds and add onion, ginger, garlic and green chilies. Fry till light brown.

          Add chopped tomato and cook till everything is mashed. Now add turmeric powder, coriander-cumin powder, red chili powder and amchur. Give it a stir.

          Add the mashed jackfruit and salt. Stir fry for 4-5 minutes on a low flame. When done, add coriander leaves and ghee. Serve as a side dish with either rice or chapattis.

                                  Boiled & mashed jackfruit.

                   Heat oil & temper with cumin seeds & asafoetida. Sauté for a few seconds.

                             Add onion, ginger, garlic and green chilies. Fry till light brown.

                                 Add chopped tomatoes and cook till everything is mashed. 

                      Add turmeric powder, coriander-cumin powder, red chili powder & amchur. 

                      Give it a stir.

                     Add the mashed jackfruit & salt. Stir fry for 4-5 minutes on a low flame. 

                                  When done, add coriander leaves and ghee. 

                                  Serve as a side dish with either rice or chapattis.

Raw Jackfruit Pulao

          Raw Jackfruit is called a vegetarian mutton and various appetizing dishes are prepared with this humble veggie. It has a lot of health benefits as it contains fibre, protein, vitamins and is good for diabetics. 

          So let me share pulao made out of it that can be dished out on those days when one doesn't feel like preparing a full course meal. The recipe is very easy and simple and can be dished out in a jiffy. It can be served with raita and salad for a sumptuous meal. So check out the step by step pictorial recipe to prepare this yummy one-pot wonder.

• 300-400 gms. raw jackfruit, cut into small cubes
• 1 & 1/2 cups Basmati rice, soaked for 30 minutes
• 2 tbsp. oil
• 2 tbsp. ghee
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste 
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• pinch of nutmeg powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• 2-3 tbsp. yoghurt
• handful of coriander-mint leaves, chopped
• 8-10 almonds
• 2-3 green chilies
• 2 cups hot water
• chopped almond, mint, dry rose petals, pomegranate pearls and fried onions (opt)

          Boil or pressure cook the raw jackfruit cubes till soft, but al dente. Heat 1 tbsp. oil in a pan and sauté the jackfruit till it turns slightly brown in colour. Keep aside. 

          Heat remaining oil and ghee and temper with bay leaves, whole garam masala and cumin seeds. Sauté for a few seconds. 

         Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Add the chopped tomatoes and continue to sauté till it is mashed. Then add the yoghurt, followed by the chopped greens. Sauté till almost dry.

          Add the fried jackfruit, soaked rice and almonds. Mix everything well and add 2 cups hot water along with the green chilies. Give it a stir and pressure cook for 2 whistles.

          Let the pressure release by itself. Then fluff it up with a fork. Garnish with all the garnishing as mentioned above and serve with raita and salad for a sumptuous meal.

                        Boil or pressure cook raw jackfruit cubes till soft, but al dente. 

                      Heat 1 tbsp. oil & sauté jackfruit till slightly brown in colour. Keep aside. 

                        Heat remaining oil & ghee & temper with bay leaves, whole garam 

                         

                        masala & cumin seeds. Sauté for a few seconds. 

                        Add the onion and stir fry till light brown. 

                      Add ginger-garlic paste & all dry spices mixed with some water. Sauté
                      till the oil separates.

                        Add chopped tomatoes & continue to sauté till it is mashed. 

                        Add the yoghurt,

                        followed by the chopped greens. Sauté till almost dry.

                        Add the fried jackfruit, 

                        soaked rice and almonds. 

                     Mix well. Add 2 cups hot water & green chilies. Stir & pressure cook for
                     2 whistles.

                        Let the pressure release by itself. Then fluff it up with a fork.

                       Garnish with all garnishing as mentioned & serve with raita & salad.

Kathal Do Pyaza (Raw Jackfruit Curry)

          This is an easy and simple kathal preparation with lots of onions in it. Hence the name Do Pyaza. It is on the dry side and I made it spicy and tangy as that's the way I like it. It is a perfect side dish with either rice, parathas or chapatis. So check out the step by step pictorial recipe to prepare it.

• 1 small raw jack fruit, cleaned & cut into big chunks
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida (hing)
• 1-2 onion, chopped
• 1 onion, sliced
• 1 tsp. garlic cloves, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies, chopped
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tsp. red chili flakes
• 1 tsp. garam masala powder
• 1 tbsp. lime juice 
• 2 tbsp. coriander leaves, chopped

         Pressure cook the Kathal (jackfruit) in sufficient water with 1 tsp. oil for 5-6 whistles. Chop into small pieces and keep aside.

         Heat 1 tbsp. oil and lightly fry the jackfruit pieces. Keep aside. Heat remaining oil and temper with cumin seeds and asafoetida. Sauté for a few seconds.

          Add the onion, garlic, ginger and green chilies. Fry on a low flame till light brown. Add the tomato paste and mix well.

         Now add the boiled jackfruit, sliced onion and all the dry spices. Keep frying for 2-3 minutes. 

          When done, add lime juice and coriander leaves and give it a stir. Serve as a side dish with either rice or chapattis.

Take one small raw jack fruit.

Discard skin & cut them in big chunks.

                   Pressure cook Kathal in sufficient water with 1 tsp. oil for 5-6 whistles. 

After it is boiled.

                                Chop into small pieces & keep aside.

                               Heat 1 tbsp. oil & lightly fry jackfruit pieces. Keep aside. 

Heat remaining oil & temper with cumin seeds & asafoetida. 

  Sauté few seconds. Add onion, ginger, garlic & green 

chilies. Fry till light brown.

Add tomato paste & mix well.

      Add boiled jackfruit, sliced onion & all dry spices. 

 Keep frying for 2-3 minutes. 

                              When done, add lime juice & coriander leaves & give it a stir.
                          

                                Serve as a side dish with either rice or chapatis.