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  1. Ingredients of Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)

  2. Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry) instructions

Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry).

Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)

Cooking Tips

You may know that placing the suitable oil in the frying pan may keep food from sticking and burning. Like if you coating food with oil before baking it. The oil may give it a savory taste. When cooking over high heat like sautéing and grilling, select vegetable and soy oils. If you are cooking in a very low temperature or for making sauces and salads, try butter or olive oil.

You can have Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry) using 24 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry)

  1. It's of echor (raw jackfruit), cut into cubes.
  2. You need of big potato, diced.
  3. It's of tomato, chopped.
  4. You need of big onion, finely chopped.
  5. Prepare of green chillies, slitted from middle.
  6. Prepare of whole garlic (cut the root and shoot part).
  7. You need of ginger-garlic paste.
  8. It's of turmeric powder (1/2 + 1/2 + 1/2).
  9. It's of cumin powder.
  10. Prepare of coriander powder.
  11. Prepare of Kashmiri red chilli powder.
  12. It's of garam masala powder.
  13. Prepare of mustard oil to fry the veggies.
  14. You need of warm water.
  15. It's of salt.
  16. You need of Tempering:.
  17. Prepare of mustard oil.
  18. Prepare of bay leaves.
  19. It's of cinnamon stick (1 inch approx).
  20. It's of green cardamom.
  21. Prepare of cloves.
  22. Prepare of jaiphal.
  23. You need of star anise.
  24. Prepare of cumin seeds.

Echorer Dalna / Kancha Kathaler Torkari (Bengali Style Raw Jackfruit Curry) instructions

  1. Wash the echor properly and boil in hot water for 15-20 minutes. Do not cover the vessel with lid while boiling, keep it open..
  2. Discard the water and keep the echor aside..
  3. Heat oil in a pan and shallow fry the potato by adding 1/2 tsp turmeric powder and salt. Remove and keep aside..
  4. Heat oil again and shallow fry the boiled echor by adding 1/2 tsp turmeric powder and little salt. Remove and keep aside..
  5. Now, for tempering, heat 3 tbsp mustard oil and temper with the ingredients mentioned in "For Tempering" section. Allow them to splutter..
  6. Add onion and sautè until it turns light golden brown..
  7. Add ginger-garlic paste, remaining turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Sprinkle some water and stir fry the masala for 3 minutes..
  8. Now, add chopped tomato and stir until it gets blended..
  9. Add potato, whole garlic and echor. Give the whole thing a proper mix..
  10. Add water and cover the lid. On a low to medium flame, cook it for 25 minutes or until the veggies are nicely done..
  11. If you want more gravy then just add some more warm water and bring to a boil and also, cook for 5 minutes after that..
  12. Once the veggies are done and you have your required gravy, sprinkle the garam masala and give a quick mix..
  13. Turn the flame off and your Echorer Dalna is ready to be served now. Serve it with steamed rice. This also goes well with roti..

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