Bengali Mishti Pulao, Ponsa Gashi and Kele Upkari

Ingredients

• 500 g raw jackfruit (cleaned and cut into 2-inch cubes)
• 3 tbsp coconut oil (divided)
• 1 tsp mustard seeds
• 10 pcs curry leaves
• 4 pcs garlic (cloves, lightly crushed)
• 1 tbsp jaggery (grated or powdered)
• 1 inch tamarind (or 1 tbsp tamarind paste)
• 1.5 tsp salt (divided)
• 1.5 cup fresh grated coconut
• 5 pcs byadgi red chillies (for color and mild heat)
• 1.5 tbsp coriander seeds
• 1 tsp cumin seeds
• 0.5 tsp turmeric powder
• water (for grinding and cooking)

Instructions

1. 1

   Prepare and cook the jackfruit: Apply a little oil to your hands and knife to prevent the jackfruit's sap from sticking. Cut the jackfruit into 2-inch cubes, removing the outer green skin and the hard central core. Place the jackfruit cubes in a pressure cooker with 2 cups of water and 0.5 tsp of salt. Cook for 2-3 whistles, or until the jackfruit is tender but still holds its shape. You can also boil it in an open pot for 15-20 minutes. Drain the jackfruit and reserve the cooking water.

2. 2

   Prepare the masala paste: Heat 1 tsp of coconut oil in a small pan over low heat. Add the dried red chilies, coriander seeds, and cumin seeds. Roast for 2-3 minutes until they become fragrant. Let the spices cool down completely. In a grinder jar, combine the roasted spices, grated coconut, turmeric powder, and tamarind. Add about 0.5 cup of water and grind to a very smooth paste. Add more water if needed to help it grind.

3. 3

   Cook the curry: In a large pot or kadai, add the cooked jackfruit cubes and the ground masala paste. Add the grated jaggery and the remaining 1 tsp of salt. Pour in 1 to 1.5 cups of the reserved jackfruit water (or fresh water) to achieve your desired gravy consistency. Mix everything well. Bring the curry to a boil, then reduce the heat and let it simmer for 8-10 minutes, allowing the flavors to meld together.

4. 4

   Make the tempering: In a small pan, heat the remaining 2 tbsp of coconut oil over medium heat. Add the mustard seeds and wait for them to splutter completely. Add the crushed garlic and sauté for about a minute until it turns light golden. Add the curry leaves and cook for another 10-15 seconds until they turn crisp.

5. 5

   Pour the hot tempering over the simmering jackfruit curry. Stir gently to combine. Let the curry rest for at least 5 minutes before serving hot with steamed rice.

Ingredients

• 3 piece Raw Banana (Large, firm, and green)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 2 piece Dried Red Chili (Broken into halves)
• 2 piece Green Chili (Slit lengthwise)
• 10 piece Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.25 cup Water (For cooking)
• 0.33 cup Fresh Grated Coconut
• 0.5 tsp Jaggery Powder (Optional, for a hint of sweetness)
• 1 tsp Lemon Juice (Optional, for a fresh tang)

Instructions

1. 1

   Prepare the Bananas: Peel the tough outer skin of the raw bananas using a peeler or knife. Chop them into ½-inch cubes. Immediately place the chopped cubes into a large bowl of water with a pinch of salt to prevent them from oxidizing and turning brown.

2. 2

   Prepare the Tempering (Tadka): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter (about 30 seconds). Add the urad dal and sauté for about 1 minute until it turns a light golden brown. Then, add the broken dried red chilies, slit green chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.

3. 3

   Sauté the Bananas: Drain the banana cubes completely from the salted water and add them to the pan with the tempering. Add the turmeric powder and salt. Gently toss everything together to ensure the banana cubes are evenly coated with the spices.

4. 4

   Cook the Upkari: Sprinkle ¼ cup of water over the bananas. Cover the pan with a lid, reduce the heat to low-medium, and cook for 8-10 minutes. Stir gently once or twice in between to prevent sticking. The bananas are cooked when they are tender enough to be pierced with a fork but still retain their shape.

5. 5

   Garnish and Finish: Once the bananas are cooked, add the fresh grated coconut and the optional jaggery powder. Mix gently to combine and cook for one more minute to allow the flavors to meld. Turn off the heat.

6. 6

   Serve: If using, squeeze fresh lemon juice over the upkari just before serving. Give it a final mix and serve hot as a side dish with rice and dal, sambar, or rasam.