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Tender chunks of young jackfruit and potatoes simmered in a rich, aromatic Bengali spice blend. This traditional 'echorer dalna' has a meaty texture that even non-vegetarians will love, perfect with rice or rotis.
For 4 servings
Boil the Jackfruit
Fry Potatoes and Jackfruit
Prepare the Spice Base (Masala)
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Tender chunks of young jackfruit and potatoes simmered in a rich, aromatic Bengali spice blend. This traditional 'echorer dalna' has a meaty texture that even non-vegetarians will love, perfect with rice or rotis.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 307.17 calories per serving with 5.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Simmer the Curry
Finish and Serve
Add 1/4 cup of thick coconut milk or 2 tablespoons of cashew paste during the last 5 minutes of simmering for a richer, creamier gravy.
For a non-vegetarian twist, add 150g of fried prawns (chingri) along with the jackfruit and potatoes to the masala. This is a popular variation in Bengal.
For a sattvic version, omit the onion and garlic. Add a pinch of asafoetida (hing) to the hot oil with the whole spices and increase the amount of ginger paste slightly.
After sautéing the masala (Step 4), add the fried jackfruit, potatoes, and water. Close the lid and pressure cook for 1 whistle. Let the pressure release naturally before finishing with ghee and garam masala.
Young jackfruit is packed with dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The fibrous, meaty texture of cooked young jackfruit makes it a popular and satisfying plant-based alternative to meat, suitable for vegetarians and vegans.
This curry is loaded with spices like turmeric, ginger, and cumin, which are known for their powerful antioxidant and anti-inflammatory properties, helping to combat oxidative stress.
Jackfruit contains a good amount of Vitamin C and other essential nutrients that can help strengthen the immune system and protect the body against common infections.
One serving of this Jackfruit Curry contains approximately 380-420 calories, depending on the amount of oil used and the size of the vegetables. It's a substantial and nutritious main course.
Yes, it is quite healthy. Young green jackfruit is rich in dietary fiber, vitamins, and minerals. It's a great plant-based meat substitute. The spices used, like turmeric and ginger, also have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil.
Absolutely. Canned jackfruit is a great time-saver. Drain the jackfruit from the can, rinse it well to remove the brine, and pat it dry. You can skip the boiling step (Step 1) and proceed directly to frying it (Step 2).
Bitterness can sometimes occur if the jackfruit is not boiled properly or if some of the skin or core was left on. Ensure you are using young green jackfruit and that it's cleaned well. Boiling it with turmeric and salt helps remove any slight bitterness.
Leftover Jackfruit Curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and taste even better the next day. Reheat thoroughly on the stovetop or in the microwave before serving.