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.

Phoolkophir Muri Ghonto (Cauliflower cooked with Rice)

          Muri Ghonto is traditionally cooked with fish head and some rice in a typical Bengali style. A local rice variety called Gobindo Bhog is used in this recipe, but in the absence of it, I used basmati rice. So let me share a vegetarian version made with cauliflower and following the same method. It turned out real yummy.

          The quantity of rice can be adjusted according to individual preference. I gave a tempering of bay leaves, whole garam masala and cumin seeds in mustard oil. The end product was flavoured with garam masala powder and ghee for some lingering aroma. Enjoy it as a side dish with either rice or chapattis. 

• 1 medium size cauliflower, cut into florets
• 1/4 cup rice, soaked for 30 minutes
• 3 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped 

          Heat 1 tbsp. oil in a pan and fry the cauliflower lightly. Drain and keep aside. Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.

          Add the onion and stir fry till light brown.. Then add the ginger-garlic paste and all the dry spices (except garam masala powder) mixed with some water. Sauté till the oil separates.

          Add the tomatoes and continue to sauté till it is nicely mashed up. Add the soaked rice and mix everything well. 

          Add the fried cauliflower, green chilies and 1 cup water. Cover and simmer till the rice and cauliflower are well cooked.

          Add the garam masala powder and ghee and give it a stir. Cover for 2 minutes and then transfer to a serving bowl. Garnish with coriander leaves and serve with either rice or chapatti.

Thor Muri Ghonto (Banana Stem cooked with Rice - Bengali Cuisine)

          'Thor' in the Bengali lingo or 'Banana Stem' is a wonderful veggie which has a lot of essential nutrients, health benefits and is good for weight loss and in lowering high blood pressure. It is also popular in the southern regions. This stem can be turned into various delicious recipes.

          So here comes 'Thor Muri Ghonto', which means Banana Stem cooked with Rice. This Muri Ghonto recipe is usually prepared with Fish Head and some Rice. However, I thought why not apply the same rule in making with Banana Stem. So I substituted fish head with banana stem and it turned out very yummy. 

          I gave a tempering of bay leaf, cumin seeds and whole garam masalas and cooked with cashew paste, milk and other spices for a creamy texture. The medium of cooking was of course mustard oil and I finished it off with some garam masala and ghee to enhance the flavor. It is best relished as a side dish with steamed rice, chapattis or  parathas. So check out the step by step pictorial recipe to prepare it.

• 1 Thor (Banana stem), around 8" long
• 1 potato, cubed
• 2 tbsp. Basmati rice, soaked in water for 30 minutes
• 2 tbsp. mustard oil
• 2 tsp. ghee
• 1 bay leaf
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 2-3 green chilies, slit
• 2 tbsp. cashew nut paste
• 1 cup milk
• 1 tsp. garam masala powder

          Cut the stem into round slices and remove the fibre that comes with it. Chop into thin strips & immerse in turmeric water as you cut. 

          Pressure cook with enough water for 1-2 whistles. Drain or squeeze out all the water. Keep aside.

          Heat the oil and ghee. Fry the potatoes till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and fry till light brown. Then add the ginger-garlic paste. turmeric powder and coriander-cumin powder mixed with some water to form a paste. Sauté till the oil separates. 

          Add the soaked & drained rice and fry for a minute. Then add the drained / squeezed Thor (Banana stem), cashew paste, fried potatoes, green chilies, 1 cup water, 1 cup milk and salt to taste.

          Mix well. Cover and simmer on low flame till the moisture has dried, the potatoes and the rice are cooked. 

          Add the garam masala powder and remaining 1 tsp. ghee and mix properly. Leave it covered for 2-3 minutes and then serve with rice or chapattis.

                                    Remove outer part of the stem & cut into thin slices, 
                                    discarding the fibres.

                                             Chop into thin strips.

                   Immerse in water with a pinch of turmeric powder. Pressure cook for 
                   1-2 whistles. Drain & squeeze out the water.

                              Heat oil & ghee & sauté potatoes till light brown. Keep aside.

                     Temper same oil with bay leaf, cinnamon, cardamoms, cloves & cumin
                     seeds.
                          
          

                                  Add onions & sauté till light brown.

                    Add ginger-garlic paste, turmeric powder & coriander-cumin powder mixed 
                     with some water. Sauté till oil separates.

                              Add soaked & drained rice & mix well. Sauté for 1-2  minutes.

                        Add fried potatoes, drained Thor, salt, cashew paste & green chilies.

                    Add 1 cup water & 1 cup milk. Cover & simmer till potatoes & rice are
                    soft & cooked.

                       When done, add garam masala & ghee. Mix well & serve either with
                       rice or chapattis.