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

Name: Echorer Muri Ghonto (Green Jackfruit Cooked with Basmati Rice - Bong Style)
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Muri Ghonto or Fish Head Curry in particular 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 recipe was passed down to me by my Late Mom. Raw Jackfruit and rice 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.

Bethica Das @kitchen_flavours

Saved

Ingredients

25-30 minutes

2-3 servings

1small Echore (raw jackfruit), cubed
1/2 cupgreen peas (I used frozen ones)
1potato, cubed
1/4 cupGobindobhog / Basmati rice, soaked for 30 minutes
3 tbsp.mustard oil
1dry red chili, broken
2bay leaves
1" cinnamon stick
2-3green cardamoms
4-5cloves
1 tsp.cumin seeds
1onion, chopped
1 tbsp.ginger-garlic paste
1tomato, chopped
salt to taste
1/2 tsp.turmeric powder
1 tbsp.roasted coriander-cumin powder
1 tsp.red chili powder
2green chilies, slit
1/2 tsp.garam masala powder
1 tsp.ghee
1 tbsp.coriander leaves to garnish

Saved

Steps

25-30 minutes

1

Pressure cook the raw jackfruit for one whistle. Keep aside.
2

Heat 1 tbsp. oil in a pan and fry the potatoes to light brown in colour. Drain and keep aside.
3

Add another tbsp. oil and sauté the boiled jackfruit for 2-3 minutes.
4

Heat remaining oil & temper with dry red chili, cumin seeds, bay
leaves, cinnamon, cardamoms and cloves.
5

Add the onion and sauté till light brown.
6

Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup
water. Sauté on medium flame till oil separates.
7

Add the chopped tomato & stir fry till it is mashed nicely.
8

Add the soaked rice & sauté for 2 minutes.
9

Add boiled jackfruit, green peas, fried potatoes, slit green chilies.....
10

.... and 2 cups water. Cover & simmer till the potatoes & rice are done
& the gravy is thick to a desired consistency.
11

Switch off the flame. Add ghee, garam masala powder & coriander
leaves. Mix well & keep it covered for a couple of minutes.
12

Serve with hot steamed rice or chapatti / paratha.