Kothal Gutir Torkari

Name: Kothal Gutir Torkari
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 300 g jackfruit seeds (peeled, white inner membrane removed); 2 tbsp mustard oil; 1 pcs potato (large, peeled and cubed into 1-inch pieces); 1 pcs bay leaf; 2 pcs dried red chili (whole); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 pcs tomato (large, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp cumin powder; 2 tbsp poppy seeds (soaked in warm water for 30 min, ground to smooth paste); 1 tbsp yellow mustard seeds (soaked in warm water for 30 min, ground to smooth paste); 2 pcs green chili (slit lengthwise); 0.5 cup water (for cooking); 0.25 tsp salt; 1 tsp sugar; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(32)

TASTE SCORE

7/10

A rustic Bengali dry curry where tender jackfruit seeds are simmered in a fragrant paste of mustard and poppy seeds. Earthy, nutty, and mildly spiced, this niramish (vegetarian) dish is a timeless staple in Bengali kitchens during the summer months when jackfruit is in season.

PREP

20m

COOK

30m

SERVES

1 KATORI

300 cal

SERVINGS

METHOD · 7 STEPS

prep
Peel and prep the jackfruit seeds.
1.Peel the hard outer white shell from each jackfruit seed using a sharp knife.
2.Remove the thin brown inner membrane by rubbing the seeds gently under running water.
3.Halve the seeds if they are very large; leave small ones whole.
pressure cook · ~12 min
Boil the jackfruit seeds and potato.
1.Place the peeled jackfruit seeds and cubed potato into a pressure cooker.
2.Add enough water to submerge them along with a pinch of salt.
3.Close the lid and cook on medium heat for 3 whistles.
4.Allow pressure to release naturally. Drain and set aside.
prep
Make the mustard-poppy seed paste.
1.Soak poppy seeds and yellow mustard seeds separately in warm water for 30 minutes.
2.Drain the water and first grind the poppy seeds in a mixer grinder with 2 tbsp water to a smooth paste.
3.Add the mustard seeds and continue grinding until thick, creamy, and grainy.
TIPSoaking poppy seeds makes them grind smoothly. Grind mustard seeds last to avoid bitterness.
temper · ~7 min
Make the tempering.
1.Heat mustard oil in a kadai over medium heat until it reaches its smoking point and turns pale yellow.
2.Lower the heat, add bay leaf and dried red chilies, and let them crackle for 15 seconds.
3.Add chopped onion and sauté until translucent (4-5 minutes).
4.Add minced garlic and sauté until raw smell goes away (1 minute).
TIPMustard oil must be heated to smoking point to mellow its pungency. Reduce heat before adding spices.
saute · ~9 min
Build the curry base.
1.Add chopped tomato, turmeric powder, red chili powder, cumin powder, and salt. Mix well.
2.Cook until the tomato breaks down completely and oil begins to separate from the mixture (5-7 minutes).
3.Add the mustard-poppy seed paste and sugar. Stir continuously for 2-3 minutes until fragrant.
4.Add the slit green chilies and 0.5 cup water. Bring to a gentle simmer.
TIPStir the mustard-poppy paste continuously to prevent it from sticking to the bottom of the pan.
simmer · ~11 min
Cook the seeds in the gravy.
1.Add the boiled jackfruit seeds and potato to the simmering gravy.
2.Stir gently to coat them evenly with the spice paste.
3.Cover and simmer on low heat for 10-12 minutes, stirring occasionally.
4.Cook until the gravy clings to the seeds and the consistency is semi-dry.
garnish
Finish and serve.
1.Turn off the heat and let the torkari rest covered for 5 minutes.
2.Garnish with chopped fresh coriander leaves.
3.Serve hot with steamed rice.
TIPThis dish tastes even better a few hours later when the spices meld. It's often part of a next-day lunch box.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Peel the hard white shell from jackfruit seeds carefully to avoid slipping.
2
Soak poppy seeds and mustard seeds separately for at least 30 minutes for a smooth paste.
3
Grind mustard seeds last and briefly to keep their pungency without turning bitter.
4
Heat mustard oil to its smoking point until pale yellow to mellow its sharpness.
5
Stir the mustard-poppy paste continuously while cooking to prevent sticking.
6
Let the torkari rest covered for 5 minutes after cooking for deeper flavor melding.
7
Store leftovers in the fridge for up to 3 days; the taste improves overnight.

RECIPE VARIATIONS

Adapt it for your goals.

lower oil

Lower-oil

Swap mustard oil with a neutral oil and reduce to 1 tbsp. Sauté the onion and garlic in a non-stick pan, compensating with 2 tbsp of water or vegetable broth for moisture. This cuts fat while keeping the dish aromatic.

extra nutty

Extra-nutty

Add 1 tbsp of crushed roasted peanuts or cashew nuts along with the mustard-poppy paste. This gives a richer, nuttier flavour and a creamier gravy, ideal for those who enjoy more texture.

with spinach

With spinach

Stir in 1 cup of chopped spinach leaves after adding the tomato. Cook until wilted. This boosts iron and adds a subtle earthy green note that pairs beautifully with the jackfruit seeds.

spicier

Spicier

Increase dried red chilies to 4, and add 1/2 tsp of freshly ground black pepper or a small green chili paste for extra heat. Perfect for those who love bold, fiery flavours.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Jackfruit seeds are a good source of plant-based protein, making this dish a satisfying and filling option for vegetarians and vegans.

✓

Good Source of Dietary Fiber

The seeds and potato both provide dietary fiber, supporting digestion and helping maintain steady energy levels throughout the day.

✓

Contains Mood-Boosting Minerals

Mustard seeds and poppy seeds are rich in magnesium and zinc, which play a role in mood regulation and immune function.

✓

Low in Saturated Fat

Mustard oil, used in moderation, contains primarily unsaturated fats. Combined with the lean plant ingredients, this dish supports heart-healthy eating.

QUESTIONS?

Frequently asked questions

Yes, pressure cooking is recommended because raw jackfruit seeds are very hard and dense. Boiling in a pot can take over an hour. Three whistles in a cooker ensure they become tender without turning mushy.