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Echorer Dalna :
Most ladies who are representatives of the cross-culture diaspora in the US and an ambassador of our culture have been writing about Indian food and we do get slices of Indian life in their notes .They visit, and others get to know of their visit , food and culture but it takes much more than just a visit cause life is forever changing over here in India just as in other parts of the world.
I do agree that Indians who have made their homes in other parts of the world but have remained entrenched in their indigenous roots haven't allowed anything to affect their "Bangaliana" They think in Bengali and may be more Bengali than me, but what brings a broad smile on my face is seeing an American talking about something as homegrown as Paanch Phoron and Dhone -Jeere !!!
While we in India wouldn't dream of making a "summer vegetable" in winter , they have been cooking veggies packed in tins all around the year. Every vegetable chooses to be born at a particular time of the year , declared ma and you must not have it at other times.
She wouldn't dream of having Echor (Jackfruit) from a tin !!!
She has to have the pieces cut in a particular way, each piece a particular size, ingredients just right and cooked in a particular way. Growing up in Bihar, ma had the opportunity to experience life and natures beauty in every possible way. We plucked berries from the wild and even had a Wild Bear follow us one fine day, when we went into the jungle.....she says.
We plucked mangoes , washed them in the spring water and ate them sitting on a tree.
You won't have experiences like me to tell your grand-son , she says with a smile.....
Though Jackfruit is the National Fruit of Bangladesh, it is a hot favourite in West Bengal and it is prepared as a vegetarian and a non-vegetarian dish in every household.
In my kitchen we love both Niramish (Vegetarian) and Amish (with prawns).
Kathal is also called Ganch Patha in Bengali and is therefore cooked just like patha(Mutton). The Niramish Echorer Dalna is cooked with Onion-Ginger-Garlic or only with Ginger-Cumin-Ghee-Garam Masala where as the Amish Echorer Dalna is cooked with Onion-Ginger-Garlic and has Prawns in it.
When Echor pieces are cut just the size of mutton/meat pieces then this preparation is called Echoer Kalia or Gaanch Panthar Kalia.
Echorer Dalna/ Gaanch Panthar Kalia
Ingredients:
Kathal (Jackfruit)..................................................1small,chopped into cubes
Aloo(Potatoes)......................................................2,medium,chopped into cubes
Tomato,Grated/Curd.............................................1tbsp
Peyaj(Onion).........................................................1,large, finely chopped
Kacha Lonka(Green chilly)....................................3-4,slit
Ada Bata(Ginger Paste).........................................1 tsp
Rosun Bata(Garlic Paste).......................................1 tsp
Lonka Bata(Green Chilly Paste)..............................1 tsp
Gota Gorom Masla(Whole Garam Masala)
Clove......................................................................2
Cinnamon..............................................................2
Green Cardamom..................................................2
Tejpatta (Bay Leaf)...............................................3-4
Sukno Lonka(Dry Red Chilly Whole)......................3-4
Gorom Masla Gudo(Garam Masala Powder)...........1/2 tsp
Jeere Guro(Cumin Powder).....................................1 tsp
Holud Gudo(Turmeric Powder)................................1/2 tsp
Desi Ghee(Clarified Butter).......................................1/2 tsp
Noon(Salt)..............................................................as per taste
Chini(Sugar)...........................................................1 tsp
Refined Oil/Mustard Oil..........................................6-8 tbsp
Khaja Kathal er Echor is the best, claims Ma.
Cut the kathal into cubes . Remove the thick outer covering surrounding the seeds in the middle and discard. Don't peel the outer covering too much or you will be throwing away the flesh.
You can add Kolai Daler Bori to the dish. Fry 6-8 bori's golden and keep aside.
Cut the potatoes into cubes as well. My Ma and Mother in law would both insist that the size of the Kathal and Aloo should be same but I suppose if you are cooking out of a tin the size of kathal is already cut for you. And then I hear it comes in brine so is salty. Please strain and wash and then use.
First of all on heating the oil I would fry the prawns if its a non-veg dish I am preparing but this time it was vegetarian.
Coat the kathal pieces with a pinch of turmeric powder, red chilly powder and salt .
Now heat 4-6 tbsp oil in a kadai/ frying pan and fry the kathal pieces till slight colour change is visible. When the pieces turn brown remove.
You can steam the jackfruit pieces to soften them before you start cooking the dish.
I sometimes do this, and I pressure cook the jackfruit pieces just for 1 whistle.
Now in the same oil (If the oil is less add some more) add the Phoron/ Tempering. Add the Bay Leaves, Red Chilly Whole and Whole Garam Masala, when the oil heats up. As soon as the tempering starts to splutter add the chopped onion and stir fry.
When the Onion is done , add the Tomato and fry till mushy and well mixed. Add Ginger paste, Garlic Paste , Green Chilly Paste. Stir fry well. Add Salt and Sugar . If you are using curd instead of grated tomato add it at this stage.
Now in a bowl , mix the Cumin Powder,Turmeric Powder and Garam Masala Powder together with a little water and add this powder mix to the kadhai.
Fry well till oil separates and rises to the top.
Add the Potato,slit Green Chilly and Jackfruit pieces (as well as the Bori) , enough water to cover the vegetables , put a lid, reduce the flame and let cook. When the vegetables are soft and the gravy thick add the fried prawns to the dish (If its a non -veg Preparation). Mix them in. Also add the ghee. Cover and leave for five minutes in the Kadhai/Pan.
After that remove cover and dish out. This is a dry dish with very less gravy.
Serve with Rice or Paratha.....
I do agree that Indians who have made their homes in other parts of the world but have remained entrenched in their indigenous roots haven't allowed anything to affect their "Bangaliana" They think in Bengali and may be more Bengali than me, but what brings a broad smile on my face is seeing an American talking about something as homegrown as Paanch Phoron and Dhone -Jeere !!!
While we in India wouldn't dream of making a "summer vegetable" in winter , they have been cooking veggies packed in tins all around the year. Every vegetable chooses to be born at a particular time of the year , declared ma and you must not have it at other times.
She wouldn't dream of having Echor (Jackfruit) from a tin !!!
She has to have the pieces cut in a particular way, each piece a particular size, ingredients just right and cooked in a particular way. Growing up in Bihar, ma had the opportunity to experience life and natures beauty in every possible way. We plucked berries from the wild and even had a Wild Bear follow us one fine day, when we went into the jungle.....she says.
We plucked mangoes , washed them in the spring water and ate them sitting on a tree.
You won't have experiences like me to tell your grand-son , she says with a smile.....
Though Jackfruit is the National Fruit of Bangladesh, it is a hot favourite in West Bengal and it is prepared as a vegetarian and a non-vegetarian dish in every household.
In my kitchen we love both Niramish (Vegetarian) and Amish (with prawns).
Kathal is also called Ganch Patha in Bengali and is therefore cooked just like patha(Mutton). The Niramish Echorer Dalna is cooked with Onion-Ginger-Garlic or only with Ginger-Cumin-Ghee-Garam Masala where as the Amish Echorer Dalna is cooked with Onion-Ginger-Garlic and has Prawns in it.
When Echor pieces are cut just the size of mutton/meat pieces then this preparation is called Echoer Kalia or Gaanch Panthar Kalia.
Echorer Dalna/ Gaanch Panthar Kalia
Ingredients:
Kathal (Jackfruit)..................................................1small,chopped into cubes
Aloo(Potatoes)......................................................2,medium,chopped into cubes
Tomato,Grated/Curd.............................................1tbsp
Peyaj(Onion).........................................................1,large, finely chopped
Kacha Lonka(Green chilly)....................................3-4,slit
Ada Bata(Ginger Paste).........................................1 tsp
Rosun Bata(Garlic Paste).......................................1 tsp
Lonka Bata(Green Chilly Paste)..............................1 tsp
Gota Gorom Masla(Whole Garam Masala)
Clove......................................................................2
Cinnamon..............................................................2
Green Cardamom..................................................2
Tejpatta (Bay Leaf)...............................................3-4
Sukno Lonka(Dry Red Chilly Whole)......................3-4
Gorom Masla Gudo(Garam Masala Powder)...........1/2 tsp
Jeere Guro(Cumin Powder).....................................1 tsp
Holud Gudo(Turmeric Powder)................................1/2 tsp
Desi Ghee(Clarified Butter).......................................1/2 tsp
Noon(Salt)..............................................................as per taste
Chini(Sugar)...........................................................1 tsp
Refined Oil/Mustard Oil..........................................6-8 tbsp
Khaja Kathal er Echor is the best, claims Ma.
Cut the kathal into cubes . Remove the thick outer covering surrounding the seeds in the middle and discard. Don't peel the outer covering too much or you will be throwing away the flesh.
You can add Kolai Daler Bori to the dish. Fry 6-8 bori's golden and keep aside.
Cut the potatoes into cubes as well. My Ma and Mother in law would both insist that the size of the Kathal and Aloo should be same but I suppose if you are cooking out of a tin the size of kathal is already cut for you. And then I hear it comes in brine so is salty. Please strain and wash and then use.
First of all on heating the oil I would fry the prawns if its a non-veg dish I am preparing but this time it was vegetarian.
Coat the kathal pieces with a pinch of turmeric powder, red chilly powder and salt .
Now heat 4-6 tbsp oil in a kadai/ frying pan and fry the kathal pieces till slight colour change is visible. When the pieces turn brown remove.
You can steam the jackfruit pieces to soften them before you start cooking the dish.
I sometimes do this, and I pressure cook the jackfruit pieces just for 1 whistle.
Now in the same oil (If the oil is less add some more) add the Phoron/ Tempering. Add the Bay Leaves, Red Chilly Whole and Whole Garam Masala, when the oil heats up. As soon as the tempering starts to splutter add the chopped onion and stir fry.
When the Onion is done , add the Tomato and fry till mushy and well mixed. Add Ginger paste, Garlic Paste , Green Chilly Paste. Stir fry well. Add Salt and Sugar . If you are using curd instead of grated tomato add it at this stage.
Now in a bowl , mix the Cumin Powder,Turmeric Powder and Garam Masala Powder together with a little water and add this powder mix to the kadhai.
Fry well till oil separates and rises to the top.
Add the Potato,slit Green Chilly and Jackfruit pieces (as well as the Bori) , enough water to cover the vegetables , put a lid, reduce the flame and let cook. When the vegetables are soft and the gravy thick add the fried prawns to the dish (If its a non -veg Preparation). Mix them in. Also add the ghee. Cover and leave for five minutes in the Kadhai/Pan.
After that remove cover and dish out. This is a dry dish with very less gravy.
Serve with Rice or Paratha.....
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| Echorer Dalna |
your recipes are great. please arrange your recipe index in a shorter way, if possible. i tried this dish as well as aam diye massor dal and both were good.
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