Known as ‘Echor’ or ‘Jack fruit’ in Bengali and is very popular vegetable during summer season. Jack fruit contains a high amount of carbohydrate and calorie that provides energy instantly. It is rich in antioxidants that protect from cancer, aging and degenerative disease. It increases immunity to protect against common diseases like a cough, cold, and flu. It has also been found to form a strong resistance against infections.
In Bengal raw Jack fruit are cooked in a rich, thick and spicy gravy, cutlet, kopta etc. The raw Jack-fruits can be bliss to vegetarians. In this post I will share one of those dishes named “Echor Curry”. Hope you will like it very much. Happy cooking!!
- Echor(Raw Jack Fruit) 400gm (Cut in cubes)
- 1 Potato (Cut in cubes)
- 2 Onion paste (large)
- 1 tsp Garlic paste
- ½ tsp Ginger paste
- 1 big Tomato (Pureed)
- 2 tsp Red Chili powder
- ½ tsp Turmeric powder
- 1 tsp Coriander powder
- 3 Cardamoms
- 2 sticks Cinnamon
- 1 Bay leave
- Salt to taste
- Sugar to taste
- Muster oil
TIME REQUIRED : Less than 40 minutes
STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
When the gravy becomes medium consistency switch off the flame and keep it covered and give a standing time of about 5 minutes
STEP 6
Friends! Please let me know your view by commenting in the box below and it’ll be really appreciate.
This traditional Echor Curry is super delicious, and you will really enjoy it with rice or Luchi. I loved it.
Thank you so much! 🙂