mouth-watering Jackfruit curry recipe/enchorer torkari
In Bengali jack fruit is known as enchor and gacch-patha means vegetable meat because of its texture after cooking becomes like meat. And moreover we are cooking also same like meat,to make mouth-watering Jackfruit curry recipe/enchorer torkari
You can make Jackfruit curry recipe/enchorer torkari in two ways, either you can make it in one pot or you can boil the jackfruit first then add with other ingredients. Here I am first boiling the jackfruit and add with other ingredients afterwards.
Cooking time:60 minutes
Pre time:15 minutes, cooking time : 45 minutes
Jack fruit one medium size(1 kg)
Onion -2 bigger
Ginger garlic paste-2 spoon(fresh grind)
Green chili 2-3(as per hotness)
Turmeric, coriander and cumin powder-1 table spoon each
panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)
garam masala -1 /2 tea spoon
salt to taste
How to make mouth-watering Jackfruit curry recipe/enchorer torkari
First cut the jackfruit with the help of some oil and boil it in a pressure cooker for one whistle, and keep aside.
Take a blender and add onion, spring garlic, ginger and tomato, make a smooth paste and keep aside.
Now heat oil in a hard bottom pan and add panch phoron, red chili and bay leaf, add onion paste after crackling sound comes.
Add turmeric powder, cumin and red chili powder and keep on cooking until the oil separates.
Now we can add the boiled jackfruit to the gravy and mix it well before adding water, cover the lid, and allow it to cook for 3-4 minutes .
Open the lid, mix it well, add ghee and garam masala,turn off the burner.
Serve hot with steam rice or naan/parotha.