Hello to all of you. Thanks for all the appreciation all along. Recently I have been pretty much active on the very month of 2017!!! And there are still so much work to do. As always!!! Anyway let’s not get into all this and get into the main topic which is Echorer Rosha ,i. e., Raw Jackfruit Curry. 

Jackfruit is a very funny element to work with. When it’s ripe, honestly and many people would agree with me, that it’s barely tolerable. I can’t eat ripe jackfruit which is called Katha in bengali. The strong smell that comes out of it makes me nauseous. It has a very overly sweet odour that’s intolerable for my tastebuds. On the other hand, when this fruit is raw, it turns into a beautiful vegetable that can be up for lot of experiments in the kitchen. I just love our dear raw Jackfruit lovingly called ‘echor’. 

It claims for the vegetarians to be equivalent to Mutton if cooked properly. It’s cooked with onions and tomatoes and ginger and garlic and lots of garam masala and ghee. If cooked properly and if you get the texture right, it converts into a sensational, luscious, rich and gorgeous curry dish. Enough said let’s start up with the ingredients and procedure along with step by step images and collages to help you understand and guide you through the culinary journey!!!

Raw Jackfruit/Echor : 1 kg

Potatoes : 2/3 cut into four halves 

Onions : 3 medium sized ( 2 sliced and 1 for the paste )

Ginger-Garlic Paste : 2tbsp
Tomatoes : 1 medium/ 2 small (for paste only)

Green Chillies : 4-5 pieces for paste and Tempering too

Turmeric Powder :1/2tsp

Kashmirilal Mirch Powder : 1tsp

Coriander Powder : 1tsp

Cumin Powder : 1tsp

Mustard oil- 2 cups (minimum)

Ghee/ Clarified Butter : 3 tsp

For Garam Masala Spice Mix : 

Cinnamon Stick : 1 inch stick

Clove : 4/5

Cumin Seeds : 1 tsp

Nutmeg : 1/4 tsp

Mace : 4/5 strands

Green Cardamom : 4/5 pieces

ShahJeera : 1/2 tsp

Black Pepper corns: 1 tsp

Salt for seasoning. 


1. The main job is to cut the raw jackfruit and trust me it’s a messy and sticky job to do. Many cut them by maids or from the sellers from whom they buy them. I always cut it myself and with a knife. Remember to cut the pieces into big pieces else it tends to turn mushy very quickly once it gets cooked. 

 2. Now is the time to make a fine paste of ginger garlic, tomatoes, green chillies, onions along with Turmeric, Kashmirilal Chilly, Cumin and Coriander Powder. Keep it aside.

3. Now boil water with a pinch of salt and a pinch of Turmeric Powder.  When the water starts boiling, put the diced raw Jackfruit into the water and let it come to a boil and then let it simmer for 3-4 minutes on low flame. After that drain the water out from the blanched raw jackfruit in a colander. While in the colander try to run then under cold water to stop the cooking process. It’s entirely optional as I do this absolutely with everything to keep the vegetable crunchy.

4. Now heat a pan and dry roast the whole Spices that’s mentioned under the Garam Masala Spice Mix section. And grind them in a mortar and pastel.

5. Now heat a deep bottom pan or wok and pour mustard oil and 2 tsp ghee or clarified butter. Let it smoke and not burn. Now fry the blanched raw jackfruit in this oil with half teaspoon salt. Fry them on high flame for 5minutes. Take them out and keep aside. Add diced Potatoes in the pan and fry them till light golden and then keep it aside.

6. Temper the oil with a pinch of the crushed garam masala mix until fragrant. 

7. Add the sliced Onions and fry them till almost golden. Put a pinch of salt while frying to quicken up the process of frying. 

8. Now add the paste into the fried onions and start stirring on high flame for 5 minutes. Then lower the flame to medium and keep on frying the curry. This process is called browning that is ‘kashano’ in bengali. It will take some time and the time differs so not giving any exact time. If you see a lot of oil coming out on the sides of the curry then you will know it’s reaching the needed point. You can also understand it once the raw smell of the paste goes away from the curry. 

9. Once the curry reach that point, add the potatoes and cook for a little more time. Then add the blanched raw jackfruit and toss them properly in the curry so that almost all the curry gets properly coated on the jackfruit. Now fry all of it on high flame for five minutes. While on high flame stir it continuously else the bottom of the pan might get burnt. 

10. Now add required amount of salt in it and add water in the curry till these jackfruit pieces float. Don’t worry, all the water will evaporate once the cooking is done.

11. Let the curry come to one boil on high flame. After that, lower the flame to low heat, cover with a lid and let it simmer for 15 to 20 minutes at the max.

12. Do check in between in order to save the curry from being mushy. Many people might like the jackfruit pieces being mushy but I personally don’t like that nor my family. We love our vegetables to remain crunchy and not overcooked. So the time might vary thus keep an eye on it. Once you get your desired texture check the curry if it needs anymore seasoning or not. Add more if needed.  If the curry is runny then high the flame and cook it for another 5 minutes to make the curry more like a dry one like the curry Coated on the pieces and lots of oil oozing out on the sides. You can eat it like that or those who want a more or less runny curry can keep the water or add a bit more to get the desired consistency.  

13. I like both the dry that is the Rasha one and the runny one. That day I tried the Rasha one and 5made it runny for hubby. Now when it’s done switch off the gas flame and then sprinkle the leftover Garam Masala mix on the curry along with a teaspoon of ghee or clarified butter. Cover it with a lid to retain the moisture and fragrance of the ghee and garam masala. Garnish it with absolutely nothing. The picture is for food photography and to cut the monotony of the yellow curry with a streak of greens. You can serve it hot with Indian Flat bread, roti, Parantha, rice or pilaf with ringed onions and green chillies and sliced cucumbers at the side. Trust me donot kill the taste of the garam masala and ghee by coriander sprigs. I did it for a minute or so. Trust me it’s already loaded with so much masala. More would only overpower the taste of hero of the dish that is the raw jackfruit. Donot put wrong stuff just for the sake of garnishing and making it look beautiful. The beauty lies in the flavour, looks can be deceptive also. 

For everyone, here goes the pictorial description of the step by step process written in the collage. Hope it helps!!

So thanks for you patience and being with me as always and showering your love. I hope you all try out these recipes at home.  They might look difficult but honestly they aren’t much once you take the first step of cooking. Cooking is an art and creating new and old dish gives you that level of much needed confidence boost. 

Thanks again and hoping for more followers and likes. I know I am being greedy!!! See you soon with lots of other interesting recipe and more lifestyle stuff. Planning to start reviewing makeup products too. So keep an eye on my blog as always. Share, like, follow, comment and subscribe more to spread love and help. Follow my blog for other recipes in the link below :


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Signing off for now!!! See you soon!!!

Warm Regards


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