Echor Chingri Dalna | Raw Jackfruit with Prawn | Bengali Echorer Dalna Recipe – Twinkling Tina Cooks

Echor Chingri Dalna is a traditional Bengali recipe made with raw jackfruit and prawns. This echorer dalna recipe is rich, tasty and ‘meaty’!

Echor or the raw jackfruit is a famous vegetable in Bengal. I have never been a big fan of either the echor or the ripened jackfruit. But echorer dalna or echor chingrir dalna is quite famous in the family.

What is echor? এঁচড়

Just like I told you how the lentil cakes were developed as a dhoka or illusion for meat by the widows of Bengal, the humble raw jackfruit is popularly called “gaach pantha” in Bengal! Which essentially means, ‘mutton from tree’. No there is no tree that offers a goat, but the humble raw jackfruit is meaty enough when cooked to earn this name!

The cooking process is almost like how you would cook mutton – what we call ‘koshiye ranna’

Isn’t this echorer dalna a vegetarian Bengali Recipe?

Echorer dalna is a vegetarian recipe, but when you add prawns to it, the taste just gets elevated. You can simply leave out the prawns in this recipe and make it a vegetarian recipe.

This recipe contains two dominant vegetables – the raw jackfruit or echor and potato. Since we are adding prawn to it, no other vegetables are added. If you are making a vegetarian preparation, you can add green peas to it.

Few Things you must remember while handling raw jackfruit or echor

1. Grease your hands with mustard oil while handling or chopping raw jackfruit. Else the latex of raw jackfruit will stick to your fingers.
2. If you are using a big-sized raw jack fruit you need to pressure cook it. If you are using a small raw jackfruit or echor you need not pressure cook.
3. You can use small shrimps for this recipe

How to make Echor Chingri Dalna or Raw Jackfruit with Prawn?

Echor Chingri Dalna | Raw Jackfruit with Prawn | Bengali Echorer Dalna Recipe - Twinkling Tina Cooks

tinabasu1611 Echor Chingri Dalna is a traditional Bengali recipe made with raw jackfruit and prawns. This echorer dalna recipe is rich, tasty and ‘meaty’!   Echor or the raw jackfruit is… A to Z Challenge 2021 Echor Chingri Dalna | Raw Jackfruit with Prawn | Bengali Echorer Dalna Recipe – Twinkling Tina Cooks European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1. Green raw jackfruit- 200g
2. Potato- 2,  medium sized (peel, cut into cubes)
3. Onion- 2 ,medium-sized (thinly sliced)
4. Prawns- 200g (small-sized. I am using medium-sized prawns here)
5. Ginger garlic paste- 2 tbsp
6. Cumin powder- 1 tbsp
7. Turmeric powder - 1/2 tsp
8. Kashmiri Mirch powder- 3/4 tsp
9. green chilies- 3-4, slit
10. Garam masala powder- 1/4 tsp
11. Salt - to taste
12. Sugar- 1tsp
13. Ghee/clarified butter- 1 tsp
14. Mustard oil - 6 tbsp

For tempering Oil

• Cumin seeds- 1/2 tsp
• Whole dry red chili- 1
• Bay leaf- 1

Instructions

1. Peel the jackfruit & cut into cubes. Wash Well.
2. Marinate washed and deveined prawns by rubbing salt and a pinch of turmeric powder.
3. Heat 2 tbsp mustard oil in a pan/ kadai and shallow fry the prawns till they turn light golden/ red. Keep aside.
4. Add 1 tbsp oil in the same pan and fry the potatoes on medium flame. Add a pinch of salt and turmeric while frying. Remove & keep aside.
5. Add rest of the oil. Temper it with the whole spices - bay leaf, cumin seeds and dried red chili.
6. Add onions when the whole spices starts sputtering.
7. Add ginger-garlic paste, chili, salt, turmeric powder to it and saute well.
8. Add the chopped raw jackfruits and keep sauteeing for 10 mins. (if you are using big-sized raw jackfruit you need to pressure cook it till two whistles. This is a small green jackfruit so no need to pressure cook)
9. Add cumin powder, chili powder and saute for few more minutes. Cover and cook till oil starts separating.
10. Add the fried potatoes and cook them together. Keep stirring in between to prevent spices from getting stuck at the bottom of the pan.
11. Add 1 cup of warm water, cover and cook on low flame till potatoes and echor/ raw jackfruit are tender. This will take 5 more minutes.
12. Add the fried chingri / prawn
13. Add sugar and cook for 3 more minutes.
14. Before turning off the flame add ghee and garam masala and mix well.

 

 

Notes

Serve with hot white rice.

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I am taking part in #AtoZChallenge &  #BlogchatterAtoZ where I am sharing 26 Authentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney
B – Basanti Pulao
C- Chingri Malaikari
D – Dhokar Dalna