Echorer Torkari or Raw Jackfruit Recipe





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Echorer Torkari or Raw Jackfruit recipe is prepared with Onion.Garlic,Ginger and tomato along with other spices.There are many ways to prepare this is one of them.You can also prepare it without onion and garlic.In some other post I will upload that recipe.- 15-20 min.- 20-25 min.1. Chopped Echor or raw Jackfruit. ( If using canned wash several times to remove the excess salt and preservatives,I generally avoid the one in brine because its salty .usually I buy the one in water if I do not get the fresh ones.Luckily this time I got the fresh one ).Oil your hands well before chopping fresh echor or raw jackfruit as its latex or atha is difficult to remove.2. 1/4th cup chopped Onion.3. About 1/2 cup Onion paste.4. About 1/2 cup chopped tomato (1 medium sized Tomato )5. Ginger and Garlic crushed in mortar and pestle ( about 3 fat cloves of garlic and 1 inch ginger )6. Dry Roast ,cool and grind 1 and half tablespoon of Cumin seeds + 2-3 green cardamoms + 2 cloves or lobongo + 1/2 inch Cinnamon+ pinch of nutmeg and javetri.(If you do not have javetri and nutmeg just leave it out )7. 1/4th teaspoon of turmeric powder.8. 1/4 th teaspoon of Paprika or Kashmiri chilly powder ( you can also add along with this 1/4th teaspoon of red chilly powder for more heat ,I did not add it ).9. 1/2 teaspoon of Dhaniya or coriander powder.10. 1/4 teaspoon of Sugar or to taste.11. Salt as per your taste.12. 1 medium Potato cut into 6 pieces.13. Asafoetida or pinch of Hing.14. Mustard Oil (preferably ) or any cooking oil like vegetable/canola/sunflower/Peanut oil.( For frying the raw Jackfruit and preparing the curry ,around 4-5 tablespoon in total).15. Water to pressure cook the Jackfruit and also for the curry.16. 1-2 fresh chilly.1. Pressure cook the echor or Jackfruit with little water as required (I gave 1 whistle and then let the pressure subside on its own )1. Pressure cooker differs so check for yourself the cooking time.2. Depending on theyou may not need to give whistle ,just build the pressure and then switch off the flame and let the pressure come down on its own or just to lightly steam the echor or "vapiye newa".3. Too much pressure can make the echor very mushy.2. You can fry the Potatoes or boil them.This time though I simply cooked the Potatoes along with the spices to save time,as I was short on time as usual :(.3. Dry Roast,cool and grind the spices as mentioned in point 6 above.4. Crush the ginger and garlic in a mortar and pestle or "hamaldista".5. Chop the Onion and also make a separate Onion paste.1. Take an utensil and add oil,fry the echor and keep aside.Add little turmeric while frying.2. Next add the chopped onion and pinch of hing/asafoetida and fry the onion til its not golden brown but just starts to brown from the sides,at this point add the onion paste and fry til oil seeps out.3. Add the ginger garlic paste and fry til the raw smell of garlic is gone.Add the turmeric powder+Paprika+red chilly powder (if using ) + coriander powder along with the chopped tomato and mix everything together.Cover and cook checking intermittently for 1 min.Then I added the Potatoes as I need them to be cooked ( as I did not boil or fried them ) .Cook with sprinkle of water ( do not add too much water ,add sprinkle whenever necessary to avoid the spices from burning)and cover,open intermittently to check and see.4. When Potatoes are almost done add the pressure cooked and fried echor or aw jackfruit and mix gently.Add sugar and salt and mix gently.5. Now add water as needed ( I added about 1 and half cup ) along with half of the dry roasted and ground powder I prepared and covered and cooked it til done.Checking intermittently.6.Lastly add the green chilly and the reserved dry roasted ground spice and give a gentle mix.You may slit the green chilly and add . This is a not runny curry but on the drier side.Adjust the consistency as per your choice.