mouth-watering Jackfruit curry recipe/enchorer torkari

In Bengali jack fruit is known as enchor and gacch-patha means vegetable meat because of its texture after cooking becomes like meat. And moreover we are cooking also same like meat,to make mouth-watering Jackfruit curry recipe/enchorer torkari

You can make Jackfruit curry recipe/enchorer torkari in two ways, either you can make it in one pot or you can boil the jackfruit first then add with other ingredients. Here I am first  boiling the jackfruit  and add with other ingredients afterwards.

Cooking time:60 minutes

Pre time:15 minutes,  cooking time : 45 minutes

Ingredients

Jack fruit one medium size(1 kg)

Onion -2 bigger

Ginger garlic paste-2 spoon(fresh grind)

Tomato- 2

Oil-2 teaspoon

Green chili 2-3(as per hotness)

Turmeric, coriander and cumin powder-1 table spoon each

Bay leaf-2

Ghee-1/2 teaspoon

panch phoron-1/2 t spoon    (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeera (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)

garam masala -1 /2 teaspoon

salt to taste

How to make mouth-watering Jackfruit curry recipe/enchorer torkari

First, cut the jackfruit with the help of some oil and boil it in a pressure cooker for one whistle, and keep aside.

Take a blender and add onion, spring garlic, ginger and tomato, make a smooth paste and keep aside.

Now heat oil in a hard bottom pan and add panch phoron, red chili and bay leaf, add onion paste after crackling sound comes.

Add turmeric powder, cumin and red chili powder and keep on cooking until the oil separates.

Now we can add the boiled jackfruit to the gravy and mix it well before adding water, cover the lid, and allow it to cook for 3-4 minutes .

Open the lid, mix it well, add ghee and garam masala,turn off the burner.

Serve hot with steam rice or naan/parotha.