Echorer Dalna
Echorer Dalna is a Bengali traditional dish in which raw jackfruit and potato are cooked in a spicy onion-tomato gravy with other spices.
Yield: 4
Materials
- 400 gms Unripe Jackfruit cut into 1 inch chunks
- 3 nos Potato, medium cut into 1 inch cubes
- 3 nos Onion, medium chopped
- 8-10 nos Garlic Pods chopped
- 2 teaspoon Ginger Paste
- 2-3 nos Green Chilli
- 1 no Tomato, medium chopped
- 2 teaspoon Turmeric Powder
- 1½ teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- Salt to taste
- ½ cup Mustard Oil
- 1 no Bay Leaf
- 1 inch Cinnamon Stick
- ½ teaspoon Bhaja Masala
- 1 teaspoon Ghee Optional
Instructions
- Put the pieces of jackfruit in a pressure cooker with water. Cook for 2-3 whistles, or until the jackfruit pieces are tender but not mushy. Place aside.
- In a wok or pan, heat the oil and fry the potato cubes with a little salt and turmeric. Set aside. Similarly, fry the boiled jackfruit chunks with salt and turmeric before setting aside.
- Add the bay leaf and cinnamon stick to the oil, followed by the chopped garlic, and fry until the oil is fragrant.
- Then, add the chopped onion, green chilli and cook until it is translucent.
- After that, add the ginger paste and cook for a few minutes.
- Next add all of the spice powders, including the turmeric powder, red chilli powder, and coriander powder, and mix well.
- Cook the mixture with salt and tomato chunks until the raw scent is gone. After that, simmer the masala by adding 1/2 cup of water.
- After that, mix the spices well with the chunks of fried potato and jackfruit. Then, add 2 cups of water, taste for salt, cover the pan with a lid, and let it boil for 5-7 minutes.
- After turning off the gas, top the echorer dalna with ghee (optional) and bhaja masala powder, and serve immediately.