Echor Chingri- A dish prepared with green jackfruit and small prawns. A Bengali delicacy which was served in Bengali weddings and other important ceremonies some 15-20 years back. That was when we did not feel shy to flaunt and follow our own tradition. At any Bengali ceremonial functions, the food fair was predominantly Bengali, as it should be. I am not regional but there is a need to protect and follow our own tradition. Some regions of India strictly follow it and I so much respect that.
In such a scenario it is necessary to keep our traditional recipes alive, hence this urge to compile. We prepare a vegetarian curry with jackfruit and at times add a special touch to it cooking it with small prawns. This dish goes very well with steamed rice. Let us do it.
Echor[green jackfruit] : 500gm
Prawn[small sized] : 150gm
Tomato : 1medium
Ginger Paste : 2tsp
Cumin Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 2tsp
Cinnamon Powder : 2pinches
Green Cardamom Powder : 2pinches
Cloves Powder : 1pinch
Cumin Seed : 3pinches
Bayleaf : 1
Oil[preferably mustard] : 4tbsp
Cut the skin of the jackfruit, cut into cubes. Take out the seeds and discard the yellowish outer skin. While doing so apply little oil in both of your palms. Wash them and apply salt and turmeric.
Clean the prawns thoroughly, devein and wash. Apply salt and turmeric. Cut, wash and discard the seeds of the tomato.
Heat oil in a wok. Fry the jackfruit pieces till light brown. Keep aside.Lightly fry the prawns. Keep aside.
Temper the same oil with cumin seeds and bayleaf. Add the ginger paste and fry for 1 minutes. Add the tomato pieces and let cook till they melt, keep stirring them.
Now add the cumin powder, red chilli powder, remaining turmeric and salt. Stir for 1/2 a minute. Add the fried jackfruit pieces and fold in well. Stir for a minute. Add water about a cup of. Cover and let cook for 4-5 minutes.
Open cover and add the fried prawns. Fold in well and cover cook at low heat for 2-4 minutes. Uncover and add the cinnamon, green cardamom and cloves powder, stir well and let boil for 1/2 a minute.
Serve with hot steamed rice.