Bengal's Echorer Torkari

  

A Bengali Sunday without Echorer Torkari feels incomplete. Young jackfruit, potatoes and the warm crackle of panch phoron — simple, deeply comforting and unmistakably Bengali.

Ingredients

400 gm raw jackfruit, cut into medium pieces

2 potatoes, cut into cubes

1 tsp panch phoron

2 bay leaves

2 green chillies, slit

1 tsp ginger paste

½ tsp turmeric powder

½ tsp red chilli powder

½ tsp sugar

3 tbsp mustard oil

Salt to taste

Method

Parboil jackfruit in salted water for 10 mins. Drain.

Heat mustard oil until smoking. Lower heat.

Add panch phoron and bay leaves. Let them splutter.

Add potatoes and fry until lightly golden.

Add jackfruit, ginger paste, turmeric and chilli powder. Mix well.

Add ½ cup water, salt and sugar. Cover and cook on low heat for 15 mins.

Serve hot with steamed rice.

Panch phoron Ingredients

1tbsp cumin seeds

1tbsp brown mustard seeds

1tbsp fennel seeds

1tbsp nigella seeds/ black cumin or kalonji

1 1/2 tsp fenugreek seeds

Combine the seeds in a small bowl. Store in an airtight container.

Depending on what kind of dish you make with these seeds, they can either be fried briefly in oil or dry roasted to coax out their rich flavors.Makes about 1/4 cup of panch phoron.

 

 

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Mango Chutney

   

Ingredients

2 raw mangoes approx. 1.5 lbs or 3 cups diced

1 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds / jeera

½ tsp fenugreek seeds / methi dana

½ tsp nigella seeds / kalonj

½ tsp fennel seeds 

⅛ tsp asafoetida(hing)

1 tsp kosher salt

½ cup water

½ cup jaggery approx. ¼ lb, chopped or grated

1 to 2 tsp Kashmiri red chili pdr or as per taste

1 tsp chaat masala

 

Method

Rinse, dry, peel, and dice the raw mangoes into ¾-inch cubes.

In a medium pan, heat oil on medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds, kalonji, fennel seeds, and hing. Sauté for 30 seconds until the fenugreek turns light golden.

Add diced mangoes, salt, and water. Mix well, cover, and cook for 8-10 minutes or until the mango pieces are soft but still hold their shape.

Stir in jaggery, Kashmiri chili powder, and chaat masala. Cook uncovered just until the jaggery melts and the chutney begins to gently boil.

StorageRefrigerator: Store in the fridge for up to 2 weeks. The flavors deepen over time, and it tastes even better the next day. Note: Always use a clean, dry spoon to avoid introducing moisture or contaminants.Freezer: You can also freeze it in small portions for up to 2 months. Thaw overnight in the refrigerator before using. Instant Pot Method

Set the Instant Pot to Sauté (Normal) mode.

 

Once hot, add oil. Add mustard seeds and let them start to pop. Then add cumin seeds, fenugreek seeds, fennel seeds, kalonji, and hing. Sauté for 30 to 45 seconds until the spices are fragrant and the fenugreek seeds start to change color.

 

Add diced mangoes, salt, and water. Mix well, then cancel sauté mode. Secure the lid and set the Instant Pot to Pressure Cook for 2 minutes.

 

Once the cooking cycle is complete, do a Quick Release. Open the lid carefully and check the mangoes-they should be tender but not mushy.

 

Turn the Instant Pot back to Sauté (Low) mode. Add jaggery, Kashmiri chili powder, and chaat masala. Stir and cook just until the jaggery melts and the chutney comes to a gentle simmer. This should take about 2 to 3 minutes.

 

Turn off the Instant Pot. Let the chutney cool completely before transferring to a clean glass jar. Store in the refrigerator for up to 2 weeks.

 

Turn off the heat and let the chutney cool completely. Store in a clean and dry glass jar. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

• ▢ 2 raw mangoes approx. 1.5 lbs or 3 cups diced
• ▢ 1 tablespoon oil
• ▢ ½ teaspoon mustard seeds
• ▢ ½ teaspoon cumin seeds
• ▢ ½ teaspoon fenugreek seeds (methi)
• ▢ ½ teaspoon nigella seeds (kalonji)
• ▢ ½ teaspoon fennel seeds
• ▢ ⅛ teaspoon asafoetida (hing)
• ▢ 1 teaspoon kosher salt
• ▢ ½ cup water
• ▢ ½ cup jaggery approx. ¼ lb, chopped or grated
• ▢ 1 to 2 teaspoons kashmiri red chili powder adjust to taste
• ▢ 1 teaspoon chaat masala

Instructions

• Rinse, dry, peel, and dice the raw mangoes into ¾-inch cubes.
• In a medium pan, heat oil on medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds, kalonji, fennel seeds, and hing. Sauté for 30 seconds until the fenugreek turns light golden.
• Add diced mangoes, salt, and water. Mix well, cover, and cook for 8-10 minutes or until the mango pieces are soft but still hold their shape.
• Stir in jaggery, Kashmiri chili powder, and chaat masala. Cook uncovered just until the jaggery melts and the chutney begins to gently boil.
• Turn off the heat and let the chutney cool completely. Store in a clean and dry glass jar.

Storing

• Refrigerator: Store in the fridge for up to 2 weeks. The flavors deepen over time, and it tastes even better the next day. Note: Always use a clean, dry spoon to avoid introducing moisture or contaminants.

  Freezer: You can also freeze it in small portions for up to 2 months. Thaw overnight in the refrigerator before using.

Notes

Instant Pot Method

• Set the Instant Pot to Sauté (Normal) mode.
• Once hot, add oil. Add mustard seeds and let them start to pop. Then add cumin seeds, fenugreek seeds, fennel seeds, kalonji, and hing. Sauté for 30 to 45 seconds until the spices are fragrant and the fenugreek seeds start to change color.
• Add diced mangoes, salt, and water. Mix well, then cancel sauté mode. Secure the lid and set the Instant Pot to Pressure Cook for 2 minutes.
• Once the cooking cycle is complete, do a Quick Release. Open the lid carefully and check the mangoes-they should be tender but not mushy.
• Turn the Instant Pot back to Sauté (Low) mode. Add jaggery, Kashmiri chili powder, and chaat masala. Stir and cook just until the jaggery melts and the chutney comes to a gentle simmer. This should take about 2 to 3 minutes.
• Turn off the Instant Pot. Let the chutney cool completely before transferring to a clean glass jar. Store in the refrigerator for up to 2 weeks.

Nutrition

Serving: 0.25cup | Calories: 104kcal | Carbohydrates: 21g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 297mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 636IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 0.5mg

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Filed Under

Dips & ChutneysSide DishesVeganVegetarian30 Minutes or LessInstant Pot & Pressure CookerStove TopMango

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Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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Kalan / Yam in coconut gravy

 

Ingredients:

1 Bowl Suran/ yam 

1/4  tsp Turmeric

3/4  tsp Black pepper  

Salt as per taste

1/2 Cup Water  

3/4 cup Freshly grated coconut

3 Green chilies  

1 tsp Cumin seeds

1 Cup Curd (preferably sour) 

For Tempering:

2 tbsp Coconut oil  

1 tsp Mustard seeds

1/4  tsp Fenugreek seeds  

3 nos. Dry red chilies

Curry leaves

 

Preparations

First, wash and clean the yam and add turmeric, salt, and black pepper to it. Now add this to a pan and add just enough water to cover the yams (you may even add plantains if you like). Cover the pan with a lid and on a low flame allow the yam to cook until it is tender.

While the yams cook, make a coconut paste, by adding fresh coconut, green chilies, cumin and little water to a blender. Grind until you get a smooth paste.

Transfer the curd to a big bowl and whisk the curd to get a smooth consistency.

Once the yams are cooked make sure there is little or no water left in the pan. In the same pan, add the coconut paste and stir, then add the smooth curd and stir some more. If the gravy gets too thick to handle, add very little amount of water to it.

Take a tempering pan and heat some oil in it. Add the fenugreek seeds and allow them to darken slightly. Now add the mustard seeds. Once the seeds crackle, add the curry leaves and add the dry chillies as well.

Finally, add the coconut to the tempering and allow it to turn lightly golden.

Pour the tempering into the Kalan and mix very well.

Serve this Kalan with hot steamed rice and enjoy. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Poondu Kuzhambu / Garlic gravy

  

Ingredients

25 Cloves Garlic  

small ball of Tamarind soaked in 1½ cups warm water

10 small Onions (shallots), peeled 

1 medium Tomato, chopped

1/2  tsp Mustard seeds 

1/2 tsp Fenugreek seeds

1/4  Cup Curry leaves  

1 1/2 tsp Sambar powder

1/2  tsp Red chili powder  

1/2 tsp Turmeric powder

1/2 tsp Black pepper powder  

pinch of Asafoetida (hing)

3 tbsp til oil  

Salt to taste

 

Preparations

Soak tamarind in warm water for 10 minutes. Squeeze and extract the juice. Set aside.

Heat til oil in a wide pan. Add mustard seeds, fenugreek seeds and asafoetida. Let them splutter.

Add curry leaves, shallots and garlic. Fry on medium heat until golden brown — about 5 minutes.

Add chopped tomato. Cook until mushy, about 3 minutes.

Add sambar powder, red chili powder and turmeric. Stir on low heat 1 minute.

Pour in tamarind extract and salt. Bring to a boil, then reduce the heat.

Simmer uncovered on low heat 15 minutes until oil surfaces and curry thickens.

Add jaggery and pepper powder. Stir and simmer 2 more minutes.

Serve hot with steamed rice and a drizzle of sesame oil.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs