Echor er Dalna | How to make Echor er Dalna

By Tathagata Deb  |  28th Apr 2016  |  
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  • Echor er Dalna, How to make Echor er Dalna
Echor er Dalnaby Tathagata Deb
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About Echor er Dalna Recipe

Traditional Bengali cuisine made from raw jack fruit.

Echor er Dalna is an authentic dish which is perfect to serve on all occasions. The Echor er Dalna is delicious and has an amazing aroma. Echor er Dalna by Tathagata Deb will help you to prepare the perfect Echor er Dalna in your kitchen at home. Echor er Dalna needs 60 minutes for the preparation and 50 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Echor er Dalna. This makes it easy to learn how to make the delicious Echor er Dalna. In case you have any questions on how to make the Echor er Dalna you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Tathagata Deb. Echor er Dalna will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Echor er Dalna

Ingredients to make Echor er Dalna

  • Echor 700 gm
  • potatoes 250 gm
  • tomatoes 50 gm
  • onion 100 gm
  • ginger paste 2 tablespoon
  • Garam masala (Elaichi, cardamom, Cinnamon) 5 gm
  • turmeric powder 1 tablespoon
  • red chilli powder 1 tablespoon
  • cumin powder 1 tablespoon
  • coriander powder 1 tablespoon
  • sugar
  • salt
  • green chillies
  • mustard oil
  • bay leaf
  • cumin seeds

How to make Echor er Dalna

  1. Boil the echor in water and a dash of salt and keep it separate.
  2. Put oil and heat it up, add a bit of bay leaves and cumin to it. Add the cut onions. Fry them for a minute till it turns golden brown.
  3. Add the potatoes and fry them, after that add water to it and cover the pan for boiling the potatoes in mild flame.
  4. Next add the tomatoes (paste), ginger (paste), coriander powder, cumin powder, red chili powder, turmeric powder, green chili paste and some salt and sugar into it. Cook it for few minutes.
  5. Add the echor and cook for a minute before adding water.
  6. Cover the pan and let it cook at a low flame to make the curry thick. Mix in the garam masala.
  7. Serve it hot.

My Tip:

Add a bit of raw mustard oil before serving for the zing.

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