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🇮🇳
- 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
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
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
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
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
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
Allow the pressure to release naturally
- 8
Drain any water from the jackfruit and set aside
jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups) - 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
This will take about 5-7 minutes
- 11
Take out the potato pieces with a slotted spoon
potato (aloo) - washed(1) - 12
Drain it and place on an absorbent paper
- 13
Similarly, pan fry the jackfruit pieces
jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups) - 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
This will take about 2-3 minutes
- 16
Take out the jackfruit pieces with a slotted spoon
jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups) - 17
Drain it and place on an absorbent paper
- 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
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
Now add a teaspoon of sugar, mix well
sugar - + to taste(1 teaspoon) - 21
Next add onion, cover and cook for 3-4 minutes
mustard oil - as required to cook - 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
At this stage add the ginger paste
ginger - paste(1/2 tablespoon) - 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
Add chopped tomatoes
onions - finely chopped(1/2 cup)tomato(1) - 26
Sprinkle little salt, cover and cook till the tomatoes are mushy
tomato(1)mustard oil - as required to cooksalt - to taste - 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
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
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
This dish will have a thick gravy just about coating the vegetables
- 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
Switch off heat, cover the pan and let it rest for sometime and serve hot
- 33
Serve Enchorer Torkari along with Bengali Style Lau Die Tetor Dal and Bengali Luchi for a weekday meal
Nutrition Facts
Per serving
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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🇮🇳
Directions
33 steps- 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
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
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
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
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
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
Allow the pressure to release naturally
- 8
Drain any water from the jackfruit and set aside
jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups) - 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
This will take about 5-7 minutes
- 11
Take out the potato pieces with a slotted spoon
potato (aloo) - washed(1) - 12
Drain it and place on an absorbent paper
- 13
Similarly, pan fry the jackfruit pieces
jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups) - 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
This will take about 2-3 minutes
- 16
Take out the jackfruit pieces with a slotted spoon
jackfruit raw (kathal) - unripe or young (cut into cubes)(2 cups) - 17
Drain it and place on an absorbent paper
- 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
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
Now add a teaspoon of sugar, mix well
sugar - + to taste(1 teaspoon) - 21
Next add onion, cover and cook for 3-4 minutes
mustard oil - as required to cook - 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
At this stage add the ginger paste
ginger - paste(1/2 tablespoon) - 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
Add chopped tomatoes
onions - finely chopped(1/2 cup)tomato(1) - 26
Sprinkle little salt, cover and cook till the tomatoes are mushy
tomato(1)mustard oil - as required to cooksalt - to taste - 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
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
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
This dish will have a thick gravy just about coating the vegetables
- 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
Switch off heat, cover the pan and let it rest for sometime and serve hot
- 33
Serve Enchorer Torkari along with Bengali Style Lau Die Tetor Dal and Bengali Luchi for a weekday meal
About this recipe
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.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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