Echor Curry is a traditional Bengali recipe. This recipe is full of rich and delicious. In Bengal raw Jack fruit it’s also known as Gach-Patha. We heard this name from our childhood. It will easily replace the mutton if the cooking process is perfect. Echor Curry recipe is a most perfect choice for vegetarians. Try this recipe once at home and I guaranteed you loved it… Happy cooking!!
- Echor(Raw Jack Fruit)Cut in cubes – 400gm
- Potato/aloo (Cut in cubes) – 1 Pics
- 2 Onion paste (large)
- Garlic paste – 1 tsp
- Ginger paste – ½ tsp
- Tomato (Pureed) – 2 Pics big
- Red Chili powder -2 tsp
- Turmeric powder – ½ tsp
- Coriander seed powder – 1 tsp
- Cumin seed powder – ½ tsp
- Cardamoms – 3 pics
- Cinnamon – 2 sticks
- Bay leave – 2 pice
- Salt to taste
- Sugar to taste
- Muster oil
Clean the pieces of the Echor and boil in hot water with some turmeric. Till echor become soft. Remove and drain the extra water and keep aside.
Heat oil in a Kadai and fry the aloo until becomes soft and golden. Take it out, and fry the Eachor about 7-8 minutes in the remaining oil. Take it out and keep aside.
Put more oil in the same Kadai and add the bay leaves, whole Garam Masala (cardamom, cinnamon). saute for a few secs.
After they start crackling add the garlic and saute till the change color. Now add onion paste and fry until nicely golden brown.
Add ginger and stir for another few mins. Add Turmeric powder, Coriander powder, Tomato puree, Red Chili powder, salt, and some Sugar. And stir for another few mins. Saute the masala until oil gets separated.
When the oil gets separated from masala then add some warm water and stir. Add fried Echor, fried potatoes, mixed gently with the curry, and stir. Finally, add some warm water, cover it for a few mins.
When the gravy becomes thick add some ghee and mix well, switch off the flame and keep it covered for a few mins. Now “Echor Curry” is ready to serve and enjoy this delicious Echor Curry with steamed rice or Roti.