Bengali style jackfruit Curry (Echorer Dalna)
Lunch

Bengali style jackfruit Curry (Echorer Dalna)

A delicious Bengali style raw jackfruit and potato curry cooked with mustard oil, aromatic spices, tomatoes, and ginger garlic paste. A flavorful, wholesome vegetarian dish best served hot with rice or roti.

← All Recipes Book Consultation

Ingredients

  • 100 g Raw Jackfruit
  • 50 g Potato
  • 30 g Tomato
  • 30 g Onion
  • 1 tsp Ginger Garlic paste
  • 3 g Mustard Oil
  • 1 g Panch Phoron Or Cumin Seeds
  • 1 g Turmeric Powder
  • 1 g Cumin Powder
  • 1 g Red Chili Powder
  • 1 g Red Chili
  • 1 g Coriander Powder
  • 1 g Garam Masala
  • 1 pinch Salt
  • 150 ml Water

Preparation Method

  1. Peel and cut the jackfruit into small cubes.
  2. Boil it for 5 minutes with a pinch of salt and turmeric. Drain and set aside.
  3. Dice potatoes and chop onions and tomatoes.
  4. Heat mustard oil in a pan, add Panch phoron or cumin seeds and red chili, and let them splutter.
  5. Add onions and saute until golden.
  6. Add ginger-garlic paste and cook for a minute.
  7. Add tomatoes, turmeric, coriander, red chili powder, and salt. Cook until tomatoes soften.
  8. Add jackfruit and potatoes, mix well, and cook for 2-3 minutes.
  9. Add 150ml water, cover, and cook on low heat for 10-12 minutes until everything is tender.
  10. Finish with garam masala and serve hot.
Swipe left for Next Recipe • Swipe right for Previous Recipe