Aam Shorshe Echore Bhapa (Steamed Mango Mustard Kathal / Raw Jackfruit Curry - Bong style)

Name: Aam Shorshe Echore Bhapa (Steamed Mango Mustard Kathal / Raw Jackfruit Curry - Bong style)
Total time: 900 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 #Raw_mango

This is an 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.

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.

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.

#CA26 #Raw_mango

Bethica Das @kitchen_flavours

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Ingredients

12-15 minutes

2-3 servings

1small size raw jackfruit, cubed
2 tbsp.fresh grated coconut
1 tbsp.mustard seeds, soaked for 30 minutes
6-8cashew nuts / 2 tbsp. poppy seeds
2green chilies
1/2of 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

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Steps

12-15 minutes

1

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.
2

Grind the green chilies, mustard, raw mango, cashew nuts, yoghurt &
coconut to a smooth paste. To it add the coriander leaves, yoghurt, salt,
turmeric powder &1 tbsp. mustard oil. Mix well. Keep aside.
3

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.
4

Pour some water in a pan & place the closed steel tiffin box in it. Cover the pan & steam cook for 12-15 minutes.
5

Once it cools down a little, open the lid. While serving, drizzle some extra mustard oil if you wish & serve with hot steamed rice.