Enchorer Torkari Recipe - Bengali Style Raw Jackfruit in Semi-gravy
An aromatic raw jackfruit dish, this Enchorer Torkari Recipe is a Bengali Style Raw Jackfruit cooked in mustard oil, and the jackfruit pieces have a lovely coating of thick gravy it is cooked in.
Ingredients
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2 cups Jackfruit Raw (Kathal)
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unripe or young (cut into cubes)
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1 Potato (Aloo)
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washed
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peeled and cubed
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1/2 cup Onions
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finely chopped
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1 tablespoon Garlic
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minced
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1/2 tablespoon Ginger
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paste
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1 Tomato
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1 teaspoon Cumin powder (Jeera)
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1 teaspoon Red Chilli powder
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adjustable
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1/2 teaspoon Turmeric powder (Haldi)
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1/2 teaspoon Garam masala powder
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1 Cinnamon Stick (Dalchini)
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3 Cardamom (Elaichi) Pods/Seeds
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3 Cloves (Laung)
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1 Bay leaf (tej patta)
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4 Green Chillies
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adjustable
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Mustard oil
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as required to cook
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Salt
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to taste
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1 teaspoon Sugar
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+ to taste
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1 teaspoon Ghee
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adjustable
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1 teaspoon Garam masala powder
Instructions
Step 1
To begin making the Enchorer Torkari recipe, let us first cut the raw jackfruit
Step 2
In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil
Step 3
This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free
Step 4
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit
Step 5
Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water
Step 6
Place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 2 whistles and turn off the heat
Step 7
Allow the pressure to release naturally
Step 8
Drain any water from the jackfruit and set aside
Step 9
Heat mustard oil in a pan, on medium heat, when the oil is smoking hot, reduce the heat and pan fry the potato cubes till golden brown
Step 10
This will take about 5-7 minutes
Step 11
Take out the potato pieces with a slotted spoon
Step 12
Drain it and place on an absorbent paper
Step 13
Similarly, pan fry the jackfruit pieces
Step 14
Heat mustard oil in the same pan, on medium heat, when the oil is hot, increase the heat and pan fry the jackfruit pieces till golden brown
Step 15
This will take about 2-3 minutes
Step 16
Take out the jackfruit pieces with a slotted spoon
Step 17
Drain it and place on an absorbent paper
Step 18
In the same oil once again, add bay leaves, cinnamon stick, cardamom, cloves
Step 19
Once they begin to sizzle, add the minced garlic, cook over medium heat for 1 min or till the garlic starts to change colour
Step 20
Now add a teaspoon of sugar, mix well
Step 21
Next add onion, cover and cook for 3-4 minutes
Step 22
Uncover and cook till the onions take a nice red-brown colour
Step 23
At this stage add the ginger paste
Step 24
Cook for 1-2 minutes or till the raw smell of ginger is gone
Step 25
Add chopped tomatoes
Step 26
Sprinkle little salt, cover and cook till the tomatoes are mushy
Step 27
At this stage add in the cumin powder, turmeric powder, red chilli powder, green chilies, sprinkle some water and mix well
Step 28
As the masala starts to release oil, add the fried potato and jackfruit, mix well
Step 29
Add 1/4 cup of hot water to cover the vegetables, let the water boil, add salt, cover and cook till the vegetables are done
Step 30
This dish will have a thick gravy just about coating the vegetables
Step 31
Finally add ghee and garam masala powder, mix well
Step 32
Switch off heat, cover the pan and let it rest for sometime and serve hot
Step 33
Serve Enchorer Torkari along with Bengali Style Lau Die Tetor Dal and Bengali Luchi for a weekday meal