By Bornika Das
August 4, 2023
Image Credit: www.rimkisgoldenspoon.com
This meaty vegetable is the unriped kathal often available in the months of summer. This vegetable is consumed as a dry curry laced with masalas. Echorer dalna is a popular dish in the Bengali as well as Bangladeshi household. The dish can be eaten with steamed rice or roti and chapati.
Boiled echor cut into pieces 2 large potatoes 1 tomato 3 green chillies chopped Medium-sized half ginger chopped 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
Boil the jackfruit aka echor with salt and turmeric. Drain it and keep it aside.
Take a pan, add oil, jackfruit and red chilli powder and fry them for 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.
Make a paste of cumin powder, coriander powder, turmeric, hing, and water and add to the pan once the potatoes are fried.
Add ginger paste, green chillies chopped, and tomatoes chopped.
Add the fried jackfruit and salt
Add water and let it simmer and cook for around 6 minutes.
Serve hot with ghee