Name: Echore Kosha (Raw Jackfruit Curry - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: 1 small jackfruit, chopped into big chunks; 3 tbsp. mustard oil; 2 bay leaves; 1 tsp. cumin seeds; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 3 onions, chopped; 1 tbsp. ginger-garlic paste; 1 tomato, chopped; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. coriander-cumin powder; 1 tsp. garam masala powder; 1 tbsp. red chili powder; 1 tsp. panch phoron powder; 1 tsp. ghee; 1 tsp. coriander leaves, chopped

ABOUT Echore Kosha (Raw Jackfruit Curry - Bengali Style) RECIPE

This is a typical Bengali style curry made with green jackfruit named Echore Kosha. It is almost a dry preparation with very little gravy and can be relished with plain steamed rice, pulao or chapatti / parathas. It also tastes yummy with some hot puris for a lazy sunday breakfast. This recipe is slow cooked in its own juices with just a sprinkle of some water.

Ingredients Serving: 3

1 small jackfruit, chopped into big chunks
3 tbsp. mustard oil
2 bay leaves
1 tsp. cumin seeds
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
3 onions, chopped
1 tbsp. ginger-garlic paste
1 tomato, chopped
salt to taste
1/2 tsp. turmeric powder
1 tbsp. coriander-cumin powder
1 tsp. garam masala powder
1 tbsp. red chili powder
1 tsp. panch phoron powder
1 tsp. ghee
1 tsp. coriander leaves, chopped

Instructions

Pressure cook the jackfruit for 5-6 whistles. Drain and cut into small pieces. Keep aside.
Heat oil and temper with bay leaves, whole garam masalas and cumin seeds. Saute for a few seconds. Add the ginger-garlic paste and saute till light brown.
Then add the onion and fry till light brown. Add the tomatoes and a sprinkle of some water. Cover and cook till it is mashed,.
Add all the dry spices (except salt and panch phoron powder) & mix well.
Then add the boiled jackfruit and salt.
Sprinkle some water and stir well. Cover and cook on a low flame till it is soft and the gravy is thick.
When done, add the panch phoron powder and ghee. Give it a stir.
Serve, garnished with coriander leaves. Enjoy as a side dish with plain steamed rice, pulao or chapatti / parathas.

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