Echore Kasundi (Raw Jackfruit Cooked in a Dum style with Mustard Sauce - Bong style)

 

           Check out this traditional & an irresistible Bong delicacy of Raw Jackfruit  cooked in a dum style. Passed down by my Late Mom, this ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. You just need to mix up all the ingredients and cook to perfection. Add the kasundi and coriander leaves to the end product and enjoy it with hot steamed rice or chapatti / paratha. So check out the step by step pictorial recipe to prepare this classic treat.

               Kasundi or mustard sauce is a part of Bengali cuisine. It is used in cooking various veg. and non-veg. dishes. It is also used as a dip for fried snacks. It is easily available in most supermarkets these days and is a must have condiment in my refrigerator. It has a very pungent flavor and is used in moderation for beginners. 

               If kasundi is unavailable, then go ahead and blend 1 tbsp. soaked mustard seeds along with 2 green chilies and a pinch of salt and proceed with the recipe. 

               I always opt for this simple recipe whenever I need something quick and this particular dish does not take too long to cook. This is an absolutely quick fix weekend lunch menu for your entire family. In fact, it is a great party recipe when you have guests around.

• 500 gms. Echore (Raw Jackfruit), peeled, diced, washed & rinsed well.
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 2-3 onions, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 2-3 tbsp. mustard oil
• 1-2 tbsp. kasundi (bottled mustard paste)
• 1 tbsp. coriander leaves, chopped

          Into a kadai / wok, add all the above mentioned ingredients (except kasundi & coriander leaves) and mix well so that the jackfruit is well coated with all the spices. 

          Cover and simmer on a low flame. Sprinkle some water and stir at intervals till the jackfruit turns tender. 

          Switch off the flame and add the kasundi and coriander leaves. Give it a gentle mix and serve with steamed rice or chapati / paratha. 

Into a kadai / wok, add all the above mentioned ingredients (except kasundi & coriander leaves).

Mix well so that the jackfruit is well coated with all the spices. Cover & simmer on a low flame. Sprinkle some water & stir at intervals till the jackfruit turns tender. 

                       Add kasundi & coriander leaves. Give it a gentle mix.

                        Serve with steamed rice or chapati / paratha. 

Shahi Kathal Korma (Shahi Raw Jackfruit Korma)

 

             Raw Jackfruit is a common and a favorite summer vegetable. It is cooked in various ways. Today I bring to you Shahi Kathal Korma, a seasonal veggie delight cooked in a Royal Mughlai style.

             The base of the gravy is a smooth creamy texture coming from the use of yoghurt, cashew nuts and sesame seeds. Kathal lovers like me will surely love this awesome and delicious dish. 

           You can relish with either rice or any Indian bread. I personally prefer having it with hot steamed rice. So check out the step by step pictorial recipe to prepare it.

                Raw Jackfruit is a veggie in the unripe form and is known as a vegetarian's Non-Veg. dish as the texture resembles that of mutton. 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 has not much 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. 

• 1/2 kg. Kathal / Raw Jackfruit, cubed
• 1/4 cup cashew nuts
• 1/4 cup sesame seeds
• 1/2 cup yoghurt
• 3 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamom
• 1 tsp. cumin seeds
• 2-3 bay leaves
• 4-5 cloves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

           In a small bowl, mix the ginger-garlic paste and all the dry spices (except salt) along with some water and keep aside. 

           Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with sesame seeds and yoghurt into a smooth paste. Keep aside.

           Heat 1 tbsp. oil in a pan and sauté the kathal till light brown. Keep aside. 

         Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Then add the spice paste and sauté till the oil separates. Add the fried kathal and salt to taste. Give it a nice mix so that they are well coated with the spices. 

         Add 1 cup water and cook, covered till they are tender. Now add the cashew paste and continue to simmer, covered for 4-5 minutes or till the oil separates.

          When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread. 

In a small bowl, mix the ginger-garlic paste & all the dry spices (except salt) along with some water & keep aside. 

Soak the cashew nuts in 1/3 cup water for 10-15 minutes. Then blend along with sesame seeds & yoghurt into a smooth paste. Keep aside.

      Heat 1 tbsp. oil in a pan & sauté the kathal till light brown. Keep aside. 

Add remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves & cumin seeds. Sauté for a few seconds. 

  

                   Add the spice paste & sauté till the oil separates. 

Add the fried kathal & salt to taste. Give it a nice mix so that they are well coated with the spices. 

              Add 1 cup water & cook, covered till they are tender. 

Add the cashew paste & simmer, covered, for 4-5 minutes or till the oil separates.

                      When done, garnish with coriander leaves. 

Serve with hot steamed rice, jeera rice, plain biryani or any Indian flat bread. 

Chaal Chingri Echore (Raw Jackfruit cooked with Prawns & Rice - Bong style)

 

          This is a traditional Bengali homemade delicacy where Raw Jackfruit is cooked along with some fragrant Gobindobhog Rice. In case of unavailability, you can substitute it with Basmati rice. This recipe is almost similar to Muri Ghonto (fish head curry cooked with rice). However, I added some prawns instead. The vegetarian version of this lost recipe, minus the prawns or fish head can also be called Echore Er Pulao or just Chaal Echore Er Torkari.

          The quantity of rice can be adjusted accordingly. Add some ghee to the end product for some added flavour. It is a great party recipe apt for few special occasions. Relish it with hot steamed rice, luchi (poori), chapatti or paratha. So check out the step by step pictorial recipe to prepare this seasonal vegetable curry.

• 1 small raw jackfruit, cubed & boiled
• 1/3 cup green peas
• 15-20 prawns, cleaned, shelled & deveined
• 1/4 cup Gobindobhog / Basmati rice, soaked for 30 minutes 
• 3 tbsp. mustard oil
• 1-2 dry red chilies
• 2 bay leaves
• 1" cinnamon
• 2 cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 2-3 green chilies, slit
• 2 cups water
• 1 tsp. ghee 

          Heat oil in a kadai / pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Now add the onion and sauté for a minute. Then add the prawns and continue to sauté for 2 minutes more. 

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

          Add the soaked rice and stir fry for a minute. Then add 2 cups water and bring it to a boil. Add the boiled jackfruit, green peas and green chilies. 

          Mix everything well and cook, covered till the the rice is cooked and the gravy is thick to a desired consistency. 

          When done, add ghee and give it a stir. Serve with hot steamed rice, luchi (poori), chapatti or paratha.

                   Heat oil & temper with bay leaves, dry red chilies, cinnamon, cardamoms, 

                   cloves and cumin seeds. Sauté for a few seconds. 

                                  Now add the onion and sauté for a minute.

                                  Add the prawns and continue to sauté for 2 minutes more. 

                        Add ginger-garlic paste & all the dry spices mixed with some water. 

                        Sauté till the oil separates. 

                                  Add the soaked rice and stir fry for a minute. 

                                 Then add 2 cups water and bring it to a boil. 

                     Add the boiled jackfruit, green peas and green chilies. Cook, covered till 

                      the the rice is cooked and the gravy is thick to a desired consistency. 

                                  When done, add ghee and give it a stir. 

                              Serve with hot steamed rice, luchi (poori), chapatti or paratha.

Chal / Chaal Chingri Potol (Parwal / Pointed Gourd Cooked With Prawns & Rice - Bong style)

 

         This is a traditional Bengali homemade delicacy where pointed gourd /parwal is typically cooked along with some fragrant Gobindobhog Rice. In case of unavailability, you can substitute it with Basmati rice. This recipe is almost similar to Muri Ghonto (fish head curry cooked with rice). However, I added some prawns instead. The vegetarian version minus the prawns or fish head is also called Potol Er Pulao or just Chaal Potol.

          The quantity of rice can be adjusted according to individual preference. Add some ghee to the end product for some added flavour. It is a great party recipe apt for few special occasions. Relish it with hot steamed rice or any Indian flat bread. So check out the step by step pictorial recipe to prepare this seasonal vegetable curry.

• 10 Parwals (pointed gourd), scraped and cut lengthwise
• 1 potato, cut lengthwise
• 15-20 prawns, cleaned, shelled & deveined
• 1/4 cup Gobindobhog / Basmati rice, soaked for 30 minutes 
• 3-4 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1" cinnamon
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee 
• coriander leaves to garnish

          Heat 2 tbsp. oil in a kadai / pan and shallow fry the potatoes and parwals separately till light brown. Remove and keep aside. Heat remaining oil and sauté the prawns for a minute and keep aside. 

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

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

          Add the soaked rice and stir fry for a minute. Then add the fried parwals, potato and prawns. Mix everything well.

          Add 2 cups of water and cook, covered, on a low flame till the veggies and rice are soft and the gravy is thick to a desired consistency. 

          When done, add ghee and give it a stir. Garnish with coriander leaves and serve with hot steamed rice or any flat Indian bread.

Scrape & cut the veggies lengthwise.

                      Heat 2 tbsp. oil & fry the potatoes & parwals separately till light brown.

                      Heat remaining oil & sauté the prawns, too for a minute and keep aside. 

         

                      Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, 

                      cloves and cumin seeds. Sauté for a few seconds. 

                                   Now add the onion and sauté till light brown. 

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

                     till the oil separates. 

  Add the soaked rice and stir fry for a minute. 

Then add the fried parwals, potato and prawns. Mix everything well.

                     Add 2 cups of water & cook, covered, on a low flame till the veggies and

                    rice are cooked well & the gravy thickens to a desired consistency. 

        

                                  When done, add ghee and give it a stir.

                   Garnish with coriander leaves & serve with steamed rice or flat Indian bread.