Echorer Dalna
A classic Bengali delicacy where tender raw jackfruit and potatoes are simmered in a fragrant, spicy gravy. This 'vegetarian meat' curry is a flavorful centerpiece for any meal, best enjoyed with steamed rice or luchis.
For 4 servings
Prepare and Boil the Vegetables
- Grease your hands, knife, and cutting board with a little vegetable oil to prevent the jackfruit's sap from sticking.
- In a pressure cooker, combine the jackfruit cubes, potato cubes, 1/2 tsp of the salt, and 1/2 tsp of the turmeric powder.
- Add 1 cup of water. Secure the lid and pressure cook on medium heat for 2 whistles (about 8-10 minutes).
- Allow the pressure to release naturally. Drain the vegetables and set them aside. Do not overcook them; they should be tender but hold their shape.
Temper Spices and Sauté Aromatics
- Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. Reduce the heat to medium.
- Add the bay leaves, dried red chilies, cinnamon stick, green cardamoms, cloves, and cumin seeds. Sauté for 30-40 seconds until they become fragrant.
- Add the finely chopped onion and sauté for 7-8 minutes until it turns soft and golden brown.
- Stir in the ginger and garlic pastes. Cook for another 1-2 minutes until the raw aroma disappears.
Build the Masala Base
- Add the tomato puree to the pan. Stir in the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder.
- Mix everything well and cook this masala on low-medium heat. This step, known as 'koshano', is crucial. Sauté for 8-10 minutes, stirring frequently, until the masala thickens and you see oil separating from the sides.
Combine and Simmer the Curry
- Add the boiled jackfruit and potato pieces to the cooked masala. Gently toss to coat them evenly.
- Continue to sauté ('koshano') the vegetables with the masala for 5-7 minutes, allowing them to absorb the rich flavors.
- Pour in 2 cups of hot water. Add the remaining 1 tsp salt, sugar, and the slit green chilies. Stir well to combine.
- Bring the curry to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the gravy has thickened to your desired consistency.
Finish and Serve
- Turn off the heat. Stir in the garam masala powder and ghee. The ghee adds a rich aroma and flavor.
- Cover the pan and let the curry rest for at least 5 minutes. This allows the flavors to meld together beautifully.
- Garnish with freshly chopped coriander leaves and serve hot with steamed rice, roti, or luchi.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mustard oil is key to achieving the authentic pungent flavor of Bengali cuisine. Heat it until it's lightly smoking to mellow its raw pungency.
- 2The process of 'koshano' (sautéing the masala and then the vegetables) is vital for flavor development. Do not rush this step.
- 3Using hot water for the gravy helps maintain the cooking temperature and results in a better-textured curry.
- 4A pinch of sugar is a classic Bengali touch that balances the tanginess of the tomatoes and enhances the overall taste profile.
- 5For a richer flavor, you can lightly fry the boiled jackfruit and potato pieces in a little oil until golden brown before adding them to the masala.
Adapt it for your goals.
Non-Vegetarian
Create 'Echor Chingri' by adding 150g of shelled and deveined prawns. Sauté the prawns with a pinch of salt and turmeric, set aside, and add them to the curry during the last 5 minutes of simmering.
Creamier GravyCreamier Gravy
For a richer, creamier texture, replace 1 cup of the hot water with 1 cup of thick coconut milk. Add it towards the end and simmer gently without boiling to prevent it from curdling.
No Onion/GarlicNo Onion/Garlic
For a 'niramish' (vegetarian without onion/garlic) version, omit the onion and garlic. Add a pinch of asafoetida (hing) to the hot oil during tempering and increase the ginger paste to 1.5 tablespoons.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is an excellent source of fiber, which aids digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
Excellent Plant-Based Option
With its meaty texture, raw jackfruit serves as a fantastic plant-based alternative to meat. This dish is entirely vegan (if ghee is substituted with oil) and provides essential nutrients without any cholesterol.
Boosts Immunity
The blend of spices like turmeric, cumin, and coriander, along with aromatics like garlic and ginger, contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
Frequently asked questions
The sap of raw jackfruit is very sticky. Liberally apply mustard oil or any vegetable oil to your hands, the knife, and the cutting board before you start cutting. This creates a barrier and makes cleaning and chopping much easier.