Preparation time
- Total: Approximately 75 minutes
- Preparation: 45 minutes
- Cooking: 30 minutes
Ingredients
- 2 cups Jackfruit Raw (Kathal) - unripe or young (cut into cubes)
- 1 Potato (Aloo) - washed
- 1/2 cup Onions - finely chopped
- 1 tablespoon Garlic - minced
- 1/2 tablespoon Ginger - paste
- 1 Tomato
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Red Chilli powder - adjustable
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 1 Cinnamon Stick (Dalchini)
- 3 Cardamom (Elaichi) Pods/Seeds
- 3 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 4 Green Chillies - adjustable
- Mustard oil - as required to cook
- Salt - to taste
- 1 teaspoon Sugar - + to taste
- 1 teaspoon Ghee - adjustable
- 1 teaspoon Garam masala powder
Instructions
- To begin making the Enchorer Torkari recipe, let us first cut the raw jackfruit
- In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil
- This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free
- Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit
- Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water
- Place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 2 whistles and turn off the heat
- Allow the pressure to release naturally
- Drain any water from the jackfruit and set aside
- Heat mustard oil in a pan, on medium heat, when the oil is smoking hot, reduce the heat and pan fry the potato cubes till golden brown
- This will take about 5-7 minutes
- Take out the potato pieces with a slotted spoon
- Drain it and place on an absorbent paper
- Similarly, pan fry the jackfruit pieces
- Heat mustard oil in the same pan, on medium heat, when the oil is hot, increase the heat and pan fry the jackfruit pieces till golden brown
- This will take about 2-3 minutes
- Take out the jackfruit pieces with a slotted spoon
- Drain it and place on an absorbent paper
- In the same oil once again, add bay leaves, cinnamon stick, cardamom, cloves
- Once they begin to sizzle, add the minced garlic, cook over medium heat for 1 min or till the garlic starts to change colour
- Now add a teaspoon of sugar, mix well
- Next add onion, cover and cook for 3-4 minutes
- Uncover and cook till the onions take a nice red-brown colour
- At this stage add the ginger paste
- Cook for 1-2 minutes or till the raw smell of ginger is gone
- Add chopped tomatoes
- Sprinkle little salt, cover and cook till the tomatoes are mushy
- At this stage add in the cumin powder, turmeric powder, red chilli powder, green chilies, sprinkle some water and mix well
- As the masala starts to release oil, add the fried potato and jackfruit, mix well
- Add 1/4 cup of hot water to cover the vegetables, let the water boil, add salt, cover and cook till the vegetables are done
- This dish will have a thick gravy just about coating the vegetables
- Finally add ghee and garam masala powder, mix well
- Switch off heat, cover the pan and let it rest for sometime and serve hot
- Serve Enchorer Torkari along with Bengali Style Lau Die Tetor Dal and Bengali Luchi for a weekday meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Bengali Recipes
- Dinner
- Vegetarian