Echorer Dalna Bengali Recipe | Kathal ki sabji | Delicious Jackfruit Curry

The unripe jackfruit, or echor, is one of the most popular ingredients in Bengali cuisine. Because of its unique texture and ability to absorb flavors, echor is actually referred to as Gach Patha. Here, “Gach” and “Patha” refer to vegetables. This item is popular among vegetarians and they anxiously wait for the arrival of summer to receive it.

Unripe jackfruit has a firm and fibrous flesh similar to meat, so it can be used as a vegetarian or vegan substitute. Mild taste allows it to absorb spices and seasonings, creating delicious and flavorful dishes.

Due to its size and thick outer skin, cutting an echor (unripe jackfruit) can be a little tricky. When cut, echor releases a viscous sap that can be challenging to clean up. Before you begin, apply some mustard oil to your hands and knife to reduce the stickiness.

Traditionally, echor is used in Bengali dishes like “Echorer Dalna“. These Echorer Dalna recipes include cooking unripe jackfruit with a variety of fragrant spices and herbs to produce a delicious blend of flavors. It gives the dish a meaty and filling component, making it popular with vegetarians and non-vegetarians.

My mother’s preparation of Echorer Dalna is amazing, which is my all-time favorite. And I learned the preparation from her. Here, I have prepared a vegetarian Echore Dalna without using onion garlic. But you can prepare either way (with onion & garlic).

Ingredients for Echorer Dalna:

• 900g cleaned & washed Echor/ Unripen Jackfruit ( 1 kg 100g whole)
• 2 medium-sized potatoes peeled and cubed

For masala paste:

• 2 tablespoon cumin & coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon Kashmiri red chili powder

Temper with:

• 2 cinnamon sticks 1inch each
• 3-4 pcs cloves
• 2 bay leaves
• 3 red chili whole
• 1 teaspoon cumin seed

For gravy:

• 2 tomatoes, finely paste
• 3-4 green chilies
• 1-inch ginger paste
• 1 teaspoon garam masala powder
• 1 tablespoon jaggery/ gur
• 3 tablespoon milk
• 1 tablespoon ghee
• 2 cups water
• Salt to taste
• mustard oil

How to make Echorer Dalna Recipe:

1. Cut the unripe jackfruit into a medium-sized cube. Peel out the outer hard green skin and the inner core of the jackfruit. Rinse the jackfruit pieces well.

2. Put the jackfruit pieces in a pressure cooker. And add water and salt. Place the cooker over medium heat and cook it until 1/2 whistle blows.

3. Heat Mustard oil in a deep-bottomed pan or kadhai over medium flame. Add Potato cubes and sprinkle some salt. Cook for 2-3 minutes. And keep it aside.

4. Heat mustard oil until release smoke. Add cinnamon stick, bay leaf, cloves, Red chili whole, and cumin seeds. Fry until the oil is fragrant.

5. Add cumin & coriander powder, red chili powder, and Kashmiri red chili powder, mixed with water.

6. Add ginger paste, I used ginger powder here because I did not have raw ginger at home. Cook for a few minutes.

7. Add tomato paste. Cook over medium flame.

8. Add salt to taste, jaggery powder/ sugar, and green chilies. Mix them well.

9. Add potatoes, when masala starts releasing oil, Cook for 3-4 minutes.

10. Add boiled jackfruit. Combine them with masala.

11. Add warm water, Let it boil for another 6-7 minutes.

12. Add garam masala, milk and ghee. Mix well.

13. Cook it for a few minutes, cover the pan & turn off the heat.

Serving Suggestions:

Serve Echorer Dalna with roti, chapathi, or rice. Even tastes fantastic when served with Bengali fried rice (vegetable pulao).

FAQ On Echorer Dalna:

Q How to pronounce echor?

A. It pronounced ey-chore

Q. What is the difference between echor and jackfruit / kathal?

A. Echor is a Unripe jackfruit and Jackfruit is a ripened fruit.

Q. Is echor a fuirt or vegetable?

A. Echor is a vegetable. When it is ripe it becomes fruit.

Q. Can I prepare any other recipe besides echorer dalna?

A. Yes, you can prepare many recipes with these ingredients, such as Echor Chingri, kathaler chop,Echor Cutlet.

Q. Which is the best season to get echor?

A. May to July is the best time, that is before the summer starts in Bengal.

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