Echorer Dalna: Humble Jackfruit Dipped In Bengali Spices

Often referred to as meat for vegetarians, the jackfruit - also known as kathal - is a seasonal fruit which is also eaten as a vegetable. Jackfruit is consumed as a fruit when ripened and as a dry curry laced with masalas when it is tender. The beauty of this vegetable-cum-fruit is that just like a potato, it absorbs the juices so well making for a delicious meal. Yes, there is a population that might not like it much but when prepared in the royal style, kathal makes for a scrumptious meal. It is best savoured either with a heavy dose of masalas or even best when deep fried.

Native To India

According to the archaeological findings in India, the cultivation of jackfruit can be traced back to some 3,000 to 6,000 years ago. As per historical accounts, the jackfruit was first domesticated by Austronesians in the Malay Peninsula. From here the fruit was introduced to Guam via Filipino and traders from here took it to Bangladesh - where it is the national fruit - and then to the state of Kerala.

Since grown in abundance in Kerala the wood of the jackfruit tree is used to make the wooden plank called avani palaka which is the priest's seat during Hindu ceremonies. As for the name Jackfruit, it originates from the Portuguese word jaca which in Kerala got the name chakka pazham.

Here’s the recipe for Echorer Dalna. 

Ingredients:

500 gms cleaned unripe jackfruit

2 large potatoes

1 tomato

3 green chillies

Medium-sized half ginger

Oil‍

3 dried red chilli‍es

3 cloves‍

2 green cardamom‍

1 cinnamon‍ stick

1 tsp cumin seeds‍

2 tsp red chilli powder‍

1 tsp cumin powder‍

3 tbsp coriander powder‍

1 tsp turmeric‍ powder

½ tsp hing (asafoetida)‍

Salt‍

¼ tsp garam masala

Method:

Chop the potatoes, jackfruit, green chillies, and tomatoes. 

Finely chop the ginger and garlic. Keep them aside. Remember to keep the jackfruit soaked in hot water, salt, and turmeric to prevent it from turning black. 

Cover and let it steam in the water until it turns a bit soft. Drain from the water and keep it aside.

Over medium heat, add oil, the strained jackfruit and ¼ teaspoon of red chilli powder. Let it fry for about 5 minutes, remove and keep it aside.

To the oil add the dried red chillies, cardamom, cloves, cinnamon, and cumin seeds. Let all the spices temper in the oil.

To this add potatoes and fry until it turns golden brown.

Meanwhile, make a paste in a small bowl and add the cumin powder, coriander powder, turmeric, hing, and water. Keep it aside.

To the frying potatoes, add red chilli powder and allow it to fry until the colour of the chilli powder changes.

Then add the spice paste and sauté for about 6 minutes. 

Keep splashing water as and when the pan dries up. 

After a few minutes add the ginger paste and let it all fry for further 5 minutes.

Now add the tomatoes and green chillies. Cook for 2 minutes, then add the strained jackfruit and salt. 

Let this simmer for about 6 minutes. Remember if the pan dries up keep adding splashes of water and continue to simmer.

Once the pan dries up completely add enough water to let it submerge and simmer on medium heat for about 6 minutes.

With a serving of hot parathas or poori, a kathal aloo dry vegetable is one of the best meals one can have.