Echorer dalna recipe- Echorer torkari recipe- Bengali jackfruit curry

Echorer dalna recipe– Echorer torkari recipe- Bengali jackfruit curry step by step recipe with pictures. Echorer dalna is my all-time favourite dish, so I often prepare it at home in its season. Echorer dalna is a bengali style recipe that stands for raw jackfruit curry (kachcha kathal ki sabji in Hindi). A simple yet delicious bengali curry prepared with highly nutritious veggie echor(kacha kathal in bengali) or raw jackfruit and potatoes. It is a traditional recipe prepared in the entire Bengal means West Bengal & Bangladesh. This jackfruit recipe has several names in bengali cuisine, aloo diye echorer torkari, kacha kathaler tarkari, echor kosha even echorer kalia, but almost represents the same bengali preparation. This echorer torkari(এঁচোড়ের তরকারি) aka jackfruit curry goes best with rice, roti or chapathi. Vegetarians to vegans anyone can make this bengali jackfruit curry.

For making this echorer dalna, boiled jackfruit(or kachcha kathal) and aloo cooked in an onion-garlic-based spicy gravy flavoured with garam masala powder. Echor or jackfruit is compared to goat meat in our bengali cuisine and it is called Gachh Pantha(গাছ পাঁঠা) in bengali language. Gachh pantha(গাছ পাঁঠা) is a kind of Bengali idiom where gach(গাছ) means “plant or tree” & bengali word pantha(পাঁঠা) denotes “goat” those words are actually used to describe raw jackfruit that grows in trees but is quite similar in taste with goat meat. So this echorer torkari(jackfruit curry) is prepared like goat meat. This means the same spices are used to prepare this jackfruit recipe used in making bengali goat meat curry. 

I prepare this dish with potatoes and tomatoes. If you are a diabetic or don’t prefer to have alu, then you may skip potatoes. But do not make it without tomatoes or instead curd(not the vegans). As tanginess of tomatoes or curd creates an extra taste like restaurants.

Are you searching for a niramish echorer dalna or niramish echorer torkari’r recipe? Then just omit onion & garlic from this recipe and add a pinch(1/8 tsp) of hing in making bengali curry. However, if you don’t like hing, then skip it too. Simply follow this recipe without using onion and garlic. Even made without onion and garlic, this bengali kathal dish tastes delicious.

If you love to have echor, but don’t know how to cut it? Then check my post regarding the cut & cleaning technique of jackfruit. You can also get to know, how to store unripe jackfruit in the refrigerator for a few days even after cutting it into pieces. Hope my step-by-step description(with pictures) surely helps you. 

Try this echorer dalna at home. Let me know about this bengali echor recipe in the comment section below this post. 

Recipe card for Echorer dalna recipe

Echorer dalna recipe- Echorer torkari recipe- Bengali jackfruit curry

Recipe by Moumita PaulCourse: curry recipesCuisine: Bengali, IndianDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

35

minutes

Calories

300

kcal

Total time

40

minutes

Echorer dalna is a bengali style recipe that stands for raw jackfruit curry(kachcha kathal ki sabji in Hindi). A simple delicious curry prepared with highly nutritious veggie echor(or unripe jackfruit) and potatoes. It goes best with rice, roti or chapathi. Describes with simple step-by-step pictures.

Ingredients

• ○ 500 g Echor(এঁচোড়)/Kathal/Jackfruit

• ○ 2 Medium Potatoes/alu

• ○ 2 Medium Onion

• ○ 8 pcs(10-12 g) Garlic cloves

• ○ 4 pcs Green chillies

• ○ 1/2 inch(5 g) Ginger

• ○ 1 Medium Tomato

• ○ 1 tsp Turmeric powder

• ○ 1 tsp Cumin powder

• ○ 1/2 tsp Chilli powder

• ○ 1/2 tsp Kashmiri chilli powder

• ○ 1/2 tsp Garam masala powder

• ○ 1 tsp Sugar

• ○ 1+1/2 tsp Salt

• ○ 5-6 tbsp Mustard oil/Vegetable oil

• For Tempering echorer dalna

• ○ 1/2 tsp Cumin seeds

• ○ 2 Bay leaves

Making Echorer dalna

• Wash echor/jackfruit/kathal pieces(check how to cut jackfruit) and potatoes/aloo(peeled & cut into 4 pieces).
• Put it in a pressure cooker with 3 cups(1 cup= 250 ml) of water.
• Place the cooker on high heat and cook it until one whistle blows.
• Heat a pan with oil(mustard oil or any vegetable oil) until release smoke.
• Add cumin seeds & bay leaves in hot oil for tempering and fry for a few seconds.
• Then add the sliced onion to the pan & fry until translucent & golden.
• Afterwards, add the masala paste containing ginger-garlic-green chillies & tomato to the pan and fry it.
• Add cumin powder, red chilli powder, Kashmiri red chilli powder, salt & sugar one by one in the pan.
• Mix well, nicely roast(fry in oil/tel e kosha) the spices until release oil from the sides.
• Add 1/4 cup of water mixed with the leftover masala paste in a grinder(moshla dhoar jhol in bengali). Mix it well.
• Let the gravy boil and completely dry off.
• Then add the boiled jackfruit & aloo(including the water, if not bitter in taste)into the pan. Mix it well. 
• Raise the flame to high, and let the gravy boil.
• Once the gravy starts boiling, cover the pan & reduce the heat to medium.
• After 10 mins of cooking, stir the veggies & check the salt.
• Add salt if required and cook it for 1-2 mins more. Then add garam masala powder, and mix it well.
• Cook it for 2 more mins, cover the pan & turn off the heat.
• Echoer dalna is ready. Serve it with rice, roti or chapathi. Even tastes awesome if served with Bengali fried rice(vegetable pulao) or Basanti pulao.

Notes

• After boiling the jackfruit, must check the water used to boil it. If the water is bitter then don’t add it to the gravy. That can make the curry bitter.
• Check how to cut jackfruit to know how to avoid the bitter taste of jackfruit. 
• After cooking this jackfruit curry, you can store it in the refrigerator for a maximum of 2-3 days. Storing more days won’t be good for your health. However, don’t keep it in the freezer.

step-by-step instructions with pictures

How To Prepare Echorer Dalna recipe

Pressure cook echor

• Wash echor/jackfruit/kathal pieces(check how to cut echor/raw jackfruit) and aloo(peeled & cut it into 4 pieces).

• Put it in a pressure cooker with 3 cups(1 cup= 250 ml) of water.
• Place the cooker on high heat and cook it until one whistle blows.

Cooking echorer dalna(torkari)

• Heat a pan with oil(mustard oil or any vegetable oil) until release smoke.
• Add cumin seeds & bay leaves in hot oil for tempering and fry for a few seconds.

• Add the sliced onion to the pan & fry until translucent & golden.

• Afterwards, add the masala paste(containing ginger-garlic-green chillies & tomato) to the pan and fry it.
• Then add cumin powder, red chilli powder, Kashmiri red chilli powder, salt & sugar one by one.
• Mix well, nicely roast(fry in oil/tel e kosha) the spices until release oil from the sides.

1. Add 1/4 cup of water mixed with the leftover masala paste in a grinder(moshla dhoar jhol in bengali). Mix it well.
2. Let the gravy boil and completely dry off.

• Then add the boiled jackfruit & aloo(including the water, if not bitter in taste)into the pan. Mix it well. 

• Raise the flame to high, and let the gravy boil.
• Once the gravy starts boiling, cover the pan & reduce the heat to medium.

• After 10 mins of cooking, stir the veggies & check the salt.
• Add salt if required and cook for 1-2 mins more. Then add garam masala powder, and mix it well.
• Cook it for 2 more mins, cover the pan & turn off the heat.

• Echorer dalna is ready. Serve it with rice, roti or chapathi. Even tastes awesome if served with bengali fried rice(vegetable pulao) or Basanti pulao.