Allergens in Echorer Dalna: milk, mustard.
Ingredients
Quantities for 4.
- 600g, cut into 3cm pieces Raw Jackfruitgreen, unripe jackfruit only
- 2 medium, quartered Potato
- 1 tbsp, ground to a paste Ginger
- 1 large, finely chopped Tomato
- 1 tsp Cumin Seeds
- 2 Bay Leaf
- 2cm stick Cinnamon
- 3 pods, bruised Cardamom
- 4 Cloves
- 1/4 tsp Asafoetidause compounded-free hing to keep the dish gluten-free
- 1 tsp Turmeric
- 1 tsp Chilli Powder
- 1.5 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 tsp Sugar
- to taste Salt
- 4 tbsp Mustard Oil
- 1 tbsp Gheestirred in at the end
- 400ml Water
Cookware
stovetop, kadhai, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rub your hands, knife and board with mustard oil before cutting the jackfruit. The latex is sticky and does not wash off easily.
- Parboil the jackfruit first with 1/2 tsp turmeric and salt: 2 whistles in a pressure cooker, or 15 minutes in an open pan. It should take a fork with slight resistance before it meets the masala.
- Drain the parboiled jackfruit thoroughly and let it steam dry for 5 minutes, or it will not brown.
Method
- Heat the mustard oil in a kadhai to smoking point, then let it cool for 30 seconds.
- Fry the quartered potatoes with a pinch of turmeric and salt over medium heat for 6 minutes, until golden on all sides, and set aside.
- Fry the drained jackfruit pieces in the same oil for 6 to 8 minutes, turning, until they are patched with brown. Lift them out.This browning is the whole point of echor. Pale jackfruit stays bland and spongy.
- Into the remaining oil add the bay leaves, cinnamon, cardamom, cloves and cumin seeds and let them crackle for 20 seconds, then stir in the asafoetida.
- Add the ginger paste and fry for 1 minute, until it stops smelling raw.
- Add the chopped tomato with the turmeric, chilli, cumin and coriander powders and cook for 6 to 7 minutes, mashing as you go, until the oil separates and pools at the edges.Do not shortcut this. Undercooked masala tastes chalky under the gravy.
- Return the jackfruit and potato, add the salt and sugar, and turn everything in the masala for 3 minutes.
- Pour in the water, bring to a boil, then cover and simmer on low for 20 minutes until the potatoes are soft and the gravy has thickened to coat a spoon.
- Uncover, stir in the ghee and garam masala, and rest 5 minutes off the heat before serving with rice or luchi.Resting lets the jackfruit soak up the gravy; served straight away it tastes thin.
Storage
Improves overnight and keeps 3 days refrigerated. Reheat on low with 3 to 4 tbsp water, as the jackfruit keeps drinking the gravy.
Nutrition Medium estimate
One serving of Echorer Dalna (383 g) is about 393 calories, or 103 calories per 100 g.
Low protein: 6 g a serving, 6% of the calories
| Per serving383 g | Per 100 g | |
|---|---|---|
| Calories | 393 kcal | 103 kcal |
| Protein | 5.6 g | 2 g |
| Carbohydrate | 55.8 g | 15 g |
| of which sugars | 31.8 g | 8 g |
| Fibre | 5.6 g | 2 g |
| Fat | 19.3 g | 5 g |
| of which saturated | 4.0 g | 1 g |
| of which unsaturated | 13.5 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.