Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)
#masterchef Echorer Dalna is an age old recipe where “echor” is referred to as green unripe jackfruit. This is a must have dish in our house during summer, specially, around Bengali New Year. Kancha Kathal or Echor (raw jackfruit) is also called “gach patha” (tree goat) in Bengali as, if cooked to perfection, the taste can actually substitute mutton. One must try it to believe it. Though, it can be cooked in vegetarian version as well, but, the mutton taste can be brought only if it is cooked in non vegetarian way. Here I want to mention that for Bengalis, anything that contains onion or garlic or both is considered to be non vegetarian. Naboborsho aka Poila Boishakh aka Bengali New Year is arriving and Echorer Dalna has a significant place in order to mark this occasion.
Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)
#masterchef Echorer Dalna is an age old recipe where “echor” is referred to as green unripe jackfruit. This is a must have dish in our house during summer, specially, around Bengali New Year. Kancha Kathal or Echor (raw jackfruit) is also called “gach patha” (tree goat) in Bengali as, if cooked to perfection, the taste can actually substitute mutton. One must try it to believe it. Though, it can be cooked in vegetarian version as well, but, the mutton taste can be brought only if it is cooked in non vegetarian way. Here I want to mention that for Bengalis, anything that contains onion or garlic or both is considered to be non vegetarian. Naboborsho aka Poila Boishakh aka Bengali New Year is arriving and Echorer Dalna has a significant place in order to mark this occasion.
Cooking Instructions
- 1
Wash the echor properly and boil in hot water for 15-20 minutes. Do not cover the vessel with lid while boiling, keep it open.
- 2
Discard the water and keep the echor aside.
- 3
Heat oil in a pan and shallow fry the potato by adding 1/2 tsp turmeric powder and salt. Remove and keep aside.
- 4
Heat oil again and shallow fry the boiled echor by adding 1/2 tsp turmeric powder and little salt. Remove and keep aside.
- 5
Now, for tempering, heat 3 tbsp mustard oil and temper with the ingredients mentioned in "For Tempering" section. Allow them to splutter.
- 6
Add onion and sautè until it turns light golden brown.
- 7
Add ginger-garlic paste, remaining turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Sprinkle some water and stir fry the masala for 3 minutes.
- 8
Now, add chopped tomato and stir until it gets blended.
- 9
Add potato, whole garlic and echor. Give the whole thing a proper mix.
- 10
Add water and cover the lid. On a low to medium flame, cook it for 25 minutes or until the veggies are nicely done.
- 11
If you want more gravy then just add some more warm water and bring to a boil and also, cook for 5 minutes after that.
- 12
Once the veggies are done and you have your required gravy, sprinkle the garam masala and give a quick mix.
- 13
Turn the flame off and your Echorer Dalna is ready to be served now. Serve it with steamed rice. This also goes well with roti.
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