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Enchorer Torkari Recipe - Bengali Style Raw Jackfruit in Semi-gravy
Bengali RecipesDinnerVegetarian

Enchorer Torkari Recipe - Bengali Style Raw Jackfruit in Semi-gravy

A vegetarian Bengali Recipes recipe with jackfruit raw (kathal) - unripe or young (cut into cubes), potato (aloo) - washed, onions - finely chopped. Ready in 1h 15m, serves 4.

Curated byAnanya Chatterjee🇮🇳

Calories
900kcal
Estimated Cost
₹500-650
Carbs106g
Protein65g
Fats24g
Servings Scaler
4

Instructions

33 steps
  1. 1

    To begin making the Enchorer Torkari recipe, let us first cut the raw jackfruit

    jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups)
  2. 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

  3. 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

    cinnamon stick (dalchini)(1)
  4. 4

    Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit

    jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups)salt - to taste
  5. 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

    jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups)salt - to taste
  6. 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

    jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups)mustard oil - as required to cook
  7. 7

    Allow the pressure to release naturally

  8. 8

    Drain any water from the jackfruit and set aside

    jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups)
  9. 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

    potato (aloo) - washed(1)mustard oil - as required to cook
  10. 10

    This will take about 5-7 minutes

  11. 11

    Take out the potato pieces with a slotted spoon

    potato (aloo) - washed(1)
  12. 12

    Drain it and place on an absorbent paper

  13. 13

    Similarly, pan fry the jackfruit pieces

    jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups)
  14. 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

    jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups)mustard oil - as required to cook
  15. 15

    This will take about 2-3 minutes

  16. 16

    Take out the jackfruit pieces with a slotted spoon

    jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups)
  17. 17

    Drain it and place on an absorbent paper

  18. 18

    In the same oil once again, add bay leaves, cinnamon stick, cardamom, cloves

    cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(3)cloves (laung)(3)
  19. 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

    garlic - minced(1 tablespoon)mustard oil - as required to cook
  20. 20

    Now add a teaspoon of sugar, mix well

    sugar - + to taste(1 teaspoon)
  21. 21

    Next add onion, cover and cook for 3-4 minutes

    mustard oil - as required to cook
  22. 22

    Uncover and cook till the onions take a nice red-brown colour

    onions - finely chopped(1/2 cup)mustard oil - as required to cook
  23. 23

    At this stage add the ginger paste

    ginger - paste(1/2 tablespoon)
  24. 24

    Cook for 1-2 minutes or till the raw smell of ginger is gone

    ginger - paste(1/2 tablespoon)mustard oil - as required to cook
  25. 25

    Add chopped tomatoes

    onions - finely chopped(1/2 cup)tomato(1)
  26. 26

    Sprinkle little salt, cover and cook till the tomatoes are mushy

    tomato(1)mustard oil - as required to cooksalt - to taste
  27. 27

    At this stage add in the cumin powder, turmeric powder, red chilli powder, green chilies, sprinkle some water and mix well

    cumin powder (jeera)(1 teaspoon)red chilli powder - adjustable(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon)green chillies - adjustable(4)garam masala powder(1 teaspoon)
  28. 28

    As the masala starts to release oil, add the fried potato and jackfruit, mix well

    jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups)potato (aloo) - washed(1)garam masala powder(1/2 teaspoon)garam masala powder(1 teaspoon)
  29. 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

    mustard oil - as required to cooksalt - to taste
  30. 30

    This dish will have a thick gravy just about coating the vegetables

  31. 31

    Finally add ghee and garam masala powder, mix well

    cumin powder (jeera)(1 teaspoon)red chilli powder - adjustable(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon)ghee - adjustable(1 teaspoon)garam masala powder(1 teaspoon)
  32. 32

    Switch off heat, cover the pan and let it rest for sometime and serve hot

  33. 33

    Serve Enchorer Torkari along with Bengali Style Lau Die Tetor Dal and Bengali Luchi for a weekday meal

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