Bengali Jackfruit Curry (Enchorer Torkari)

Enchorer Torkari – Bengali Style Raw Jackfruit in Semi-Gravy

Enchorer Torkari is a delicious Bengali-style vegetarian curry made with raw jackfruit (Kathal), seasoned with aromatic spices and cooked in a semi-gravy. This flavorful dish is a perfect accompaniment to rice or roti and is commonly enjoyed as a weekday meal in Bengali households. With its rich flavors from the blend of spices like cumin, turmeric, garam masala, and green chilies, this dish is sure to delight your taste buds.

Ingredients

Preparation Time: 45 minutes

Cooking Time: 30 minutes

Total Time: 75 minutes

Servings: 4

Cuisine: Bengali

Course: Dinner

Diet: Vegetarian

Instructions

Step 1: Preparing the Raw Jackfruit

1. Start by preparing the raw jackfruit. Before cutting the jackfruit, it is essential to grease your hands and knife with oil to prevent the sticky latex from the fruit sap from sticking.
2. Fill a bowl with salted water to soak the cut jackfruit pieces and prevent discoloration.
3. Once greased, cut the jackfruit in half, discard the skin, and slice the fruit into 1-inch cubes. Place the cubed jackfruit in the salted water until ready to cook.

Step 2: Pressure Cooking the Jackfruit

1. Transfer the cut jackfruit into a pressure cooker, add 1/4 cup of water, and cook for 2 whistles.
2. Once the pressure releases naturally, drain any excess water from the jackfruit and set it aside.

Step 3: Frying the Potatoes and Jackfruit

1. Heat mustard oil in a pan on medium heat. When the oil begins to smoke, reduce the heat and add the potato cubes. Fry the potatoes until golden brown, which should take about 5-7 minutes.
2. Using a slotted spoon, remove the fried potatoes and drain excess oil on an absorbent paper towel. Set aside.
3. In the same pan, add more mustard oil if necessary, and increase the heat. Fry the pre-cooked jackfruit pieces in the hot oil until golden brown, about 2-3 minutes.
4. Remove the fried jackfruit with a slotted spoon and drain excess oil on a paper towel.

Step 4: Cooking the Spices

1. In the same pan, add the bay leaf, cinnamon stick, cardamom pods, and cloves. Let them sizzle for a few seconds.
2. Add the minced garlic and sauté over medium heat for 1-2 minutes until the garlic starts to turn golden.
3. Add the sugar and stir well to incorporate.
4. Now, add the finely chopped onions. Cover and cook for 3-4 minutes. Once the onions soften, uncover and continue to cook until they turn a deep red-brown color.
5. Add the ginger paste and cook for another 1-2 minutes to eliminate the raw ginger smell.
6. Stir in the chopped tomatoes, a pinch of salt, and cook until the tomatoes soften and become mushy.

Step 5: Adding the Spices

1. Once the tomatoes have broken down, add the cumin powder, turmeric powder, red chili powder, and green chilies. Mix well.
2. Sprinkle some water into the pan to prevent the spices from burning and stir everything together.
3. Once the masala begins to release oil, add the fried potatoes and jackfruit. Mix gently to coat the vegetables evenly with the spices.

Step 6: Cooking the Vegetables in Gravy

1. Add 1/4 cup of hot water to the pan to create a slight gravy. Bring it to a boil.
2. Add salt to taste and cover the pan. Let the vegetables cook in the gravy until the potatoes and jackfruit are tender. This should take around 10-12 minutes. The dish will have a thick gravy just coating the vegetables.

Step 7: Finishing Touches

1. Once the vegetables are cooked, add ghee and garam masala powder for richness and aroma. Mix well to combine the flavors.
2. Turn off the heat and cover the pan. Let the dish rest for a few minutes to allow the flavors to meld together.

Step 8: Serving

1. Serve the Enchorer Torkari hot, ideally with Bengali-style Lau Die Tetor Dal (bottle gourd and lentil curry) and Bengali Luchi (fried flatbread) for a traditional Bengali meal.

Enjoy this delectable Bengali-style raw jackfruit curry, filled with vibrant flavors and the comforting warmth of spices. This dish is perfect for vegetarians and those who enjoy authentic Bengali cuisine.