Echorer Dalna
- 82 min
- medium
- Serves 4
Echorer dalna, a Bengali curry of raw jackfruit and potato in an onion, tomato and ginger garlic gravy with ghee. Medium-spicy, serves 4, about 80 minutes.
Good for: Party
Ingredients
Water, For Mixing60 ml
Salt2 tsp
Raw Jackfruit, Large Cubes500 grams
Potato, Large Cubes300 grams
Turmeric Powder4 grams
Oil4 tbsp
Bay Leaves1 grams
Cumin2 grams
Dry Red Chilli1 grams
Onion, Finely Chopped2
Ginger, Paste15 grams
Garlic, Paste15 grams
Tomato, Chopped2
Green Chilli, Slit10 grams
Coriander Powder1½ tsp
Cumin Powder2 grams
Red Chilli Powder3 grams
Sugar1 tsp
Garam Masala Powder½ tsp
Ghee5 ml
Coriander Leaves, Chopped4 grams
Contains: milk.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 336kcal | 1344kcal |
| Protein | 6.7g | 27g |
| Carbohydrate | 41g | 164g |
| Fat | 18g | 72g |
| Fibre | 7.9g | 32g |
| Sugar | 6.7g | 27g |
Method
Get ready by wearing gloves or rubbing a little oil on your hands before handling the raw jackfruit. Wash the raw jackfruit, potatoes, tomatoes, chillies and coriander leaves. Remove the thick peel and hard core from the jackfruit and cut the flesh into large cubes. Peel and cube the potatoes, chop the onion, tomato and coriander leaves, make the ginger and garlic paste, slit the green chillies and break the dry red chilli.
Boil the jackfruit cubes in the boiling water with 1/2 teaspoon salt and a pinch of the turmeric for 8 to 10 minutes until a knife goes in with a little resistance. Drain well and throw away the water.
Mix the boiled jackfruit and the potatoes with the remaining salt and turmeric. Heat oil in a kadai on medium flame and fry them for 8 to 10 minutes, turning often, until the potatoes get a light golden colour and the jackfruit looks lightly fried. Remove them to a plate.
Heat the same kadai on medium flame and add bay leaves, cumin and broken dry red chilli. Fry for 30 seconds until the cumin sizzles, then add the onion and fry for 5 to 6 minutes until golden. Add ginger and garlic paste and fry for 2 minutes until the raw smell goes.
Add tomato, green chilli, turmeric, coriander powder, cumin powder and red chilli powder. Mix the water into the spices and cook on medium flame for 5 to 6 minutes until the tomato softens and oil shows at the sides.
Return the fried jackfruit and potatoes to the kadai and add water, sugar and salt. Cover and simmer on low flame for 12 to 15 minutes until a knife passes easily through the jackfruit and potatoes and the gravy becomes medium thick.
Add garam masala powder and ghee. Mix and simmer on low flame for 2 minutes until the ghee blends into the gravy. Turn off the flame and mix in the coriander leaves.
Rest the dalna for 5 minutes, then serve hot with rice or roti.
Before you start
- How long does Echorer Dalna take?
- 1 hour 22 minutes from start to finish. That is 25 minutes of preparation and 57 minutes of cooking.
- How many people does Echorer Dalna serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Echorer Dalna vegetarian?
- Yes. No meat, no fish and no egg.
- Is Echorer Dalna spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Echorer Dalna?
- 500 grams Raw Jackfruit, 300 grams Potato, 2 grams Turmeric Powder, 1 grams Bay Leaves, 2 grams Cumin, 1 grams Dry Red Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Echorer Dalna?
- No, it is cooked in an open pot.
- How many calories are in Echorer Dalna?
- About 336 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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