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Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)
Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)

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We hope you got insight from reading it, now let’s go back to echorer dalna / kancha kathaler torkari (bengali style raw jackfruit curry) recipe. You can have echorer dalna / kancha kathaler torkari (bengali style raw jackfruit curry) using 24 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to prepare Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry):
  1. You need 500 gms echor (raw jackfruit), cut into cubes
  2. Prepare 1 big potato, diced
  3. Provide 1 tomato, chopped
  4. Provide 1 big onion, finely chopped
  5. Use 5 green chillies, slitted from middle
  6. Use 2 whole garlic (cut the root and shoot part)
  7. Take 1 tbsp ginger-garlic paste
  8. Prepare 1.5 tsp turmeric powder (1/2 + 1/2 + 1/2)
  9. Provide 1 tsp cumin powder
  10. You need 1 tsp coriander powder
  11. You need 1/2 tsp Kashmiri red chilli powder
  12. Provide 1/2 tsp garam masala powder
  13. Get As needed mustard oil to fry the veggies
  14. Use 3 cup warm water
  15. You need As needed salt
  16. Provide For Tempering:
  17. Take 3 tbsp mustard oil
  18. Use 2 bay leaves
  19. Provide 1 cinnamon stick (1 inch approx)
  20. You need 5 green cardamom
  21. Use 5 cloves
  22. Take 1 jaiphal
  23. Get 2 star anise
  24. Prepare 1 tsp cumin seeds
Steps to make Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry):
  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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