How To Make Enchorer Torkari Recipe - Bengali Style Raw Jackfruit in Semi-gravy

To begin making the Enchorer Torkari preparation guide, let us first cut the raw jackfruit.

In order to do that we have to first, coat our hands and the knife that we are going to use, with some cooking oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free. Keep a mixing bowl of moisture mixed with some seasoning, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted moisture.Place the jackfruit in a pressure cooker with 1/4 cup of moisture and pressure bring to temperature for 2 whistles and turn off the bring to temperature.Allow the pressure to release naturally.

sieve any moisture from the jackfruit and set aside.bring to temperature mustard cooking oil in a pot, on medium bring to temperature, when the cooking oil is smoking fiery, reduce the bring to temperature and pot shallow fry the potato cubes till golden brown.

This will take about 5-7 moments.

Take out the potato pieces with a slotted spoon.

sieve it and place on an absorbent paper.Similarly, pot shallow fry the jackfruit pieces. bring to temperature mustard cooking oil in the same pot, on medium bring to temperature, when the cooking oil is fiery, increase the bring to temperature and pot shallow fry the jackfruit pieces till golden brown.

This will take about 2-3 moments.

Take out the jackfruit pieces with a slotted spoon.

sieve it and place on an absorbent paper.In the same cooking oil once again, mix in bay leaves, cinnamon stick, cardamom, cloves.

Once they begin to sizzle, mix in the minced garlic, bring to temperature over medium bring to temperature for 1 min or till the garlic starts to change colour. Now mix in a teaspoon of sweetener, pulse well.Next mix in shallot, lid and bring to temperature for 3-4 moments.

Uncover and bring to temperature till the onions take a nice red-brown colour. At this stage mix in the ginger paste.

bring to temperature for 1-2 moments or till the raw smell of ginger is gone.mix in diced tomatoes.

scatter little seasoning, lid and bring to temperature till the tomatoes are mushy.At this stage mix in in the cumin ground mix, turmeric ground mix, red chilli ground mix, green chilies, scatter some moisture and  pulse well.As the masala starts to release cooking oil, mix in the fried potato and jackfruit, pulse well. mix in 1/4 cup of fiery moisture to lid the vegetables, let the moisture heat to boiling point, mix in seasoning, lid and bring to temperature till the vegetables are done.

This dish will have a thick broth just about coating the vegetables.Finally mix in ghee and garam masala ground mix, pulse well.

Switch off bring to temperature, lid the pot and let it rest for sometime and offer fiery.offer Enchorer Torkari along with Bengali Style Lau Die Tetor Dal and Bengali Luchi for a weekday meal.