Echor Chingri- A dish prepared with green jackfruit and small prawns. A Bengali delicacy which was served in Bengali weddings and other important ceremonies even some 15-20 years back. That was when we did not feel shy to flaunt and follow our own tradition. At any Bengali ceremonial function, the food fair was predominantly Bengali, as it should be. I am not regionalistic but there is a need to protect and follow our own tradition. Some regions of India strictly follow it and I so much respect that.
In such a scenario it is necessary to keep our traditional recipes alive, hence this urge to compile. We prepare a vegetarian curry with jackfruit and at times add a special touch to it cooking it with small prawns. This dish goes very well with steamed rice. Let us do it. On that day, we also had "mulo diye bhaja moong er dal, dried anchovy bhandhakopi diye, begun-aloo-ucchey bhaja." Our homes usually fry the potato pieces and raw jackfruit pieces after boiling, I avoid it for less consumption of oil.
INGREDIENTS :
Echor[green jackfruit] : 500gm
Prawn[small sized] : 150gm
Potato : 1 big
Green Chilli : 2-3 [slitted]
Ginger Paste : 2tsp
Cumin Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 2tsp
Cinnamon Powder : 2pinches
Green Cardamom Powder : 2pinches
Cloves Powder : 1pinch
Cumin Seed : 1/4 tsp
Bayleaf : 1
Sugar : 1tsp
Oil[preferably mustard] : 4tbsp
METHOD :
Grease your palms with few drops of oil. Cut the skin of the jackfruit, cut half and further discarding the mid section. Now, cut them into small cubes. Take out the seeds and discard the yellowish outer skin. Wash them, take is a vessel with enough water and put for boil. Add salt and turmeric.
Clean the prawns thoroughly, devein and wash. Apply salt and turmeric. Peel, cube the potato, wash and rub with salt & turmeric.
Once the raw jack fruit pieces are 60% done, reserve them in a colander.
Keep aside. Lightly fry the prawns and take out. Prepare a spice paste with the ginger paste+salt+cumin+coriander+red chilli+ turmeric powders adding 1tbsp of water.
Temper the same oil with cumin seeds and bayleaf. Add the spice paste and fry for a minute. Add the potato pieces and stir cook for 3-4 minutes.
Add the fried jackfruit pieces and fold in well. Stir for 2 minutes.
Add water about 2 coffee mugs of. Cover and let cook for 8-10 minutes.
Open cover and add the fried prawns and the slitted green chillies. Fold in well and cover cook at low heat for 4-5 minutes.
Uncover and add the cinnamon, green cardamom and cloves powder, sugar and stir well. Let boil for 1/2 a minute.
Serve with hot steamed rice.
A Bengali delicacy prepared with green jackfruit and prawns. Mildly spiced, it is much loved with steamed rice.
ReplyDeleteThis looks great! I love jackfruit and I'll order this sometime if I see it on a menu. We don't have jackfruit here in our area but I do love to eat it.
ReplyDeleteThank You but you may not find it in a menu list as it belongs to a particular region. You may get it in an authentic Bengali restaurant.
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