This niramish echorer dalna recipe or Bengali unripened jackfruit curry is one of the classic Bengali veg recipes without onion and garlic, often cooked as a part of the Bengali daily food menu. This echorer dalna recipe is gluten-free, dairy-free and perfectly light and healthy for a typical Bengali lunch menu.
Often termed as a superfood, a young Jackfruit has become quite a sensation these days as a healthy plant-based alternate to meat. Many vegans are readily accepting jackfruit into their diet. In this post, I will tell you how to know which jackfruit is for cooking along with the instructions on making this echorer dalna recipe in Bengali style using a Nutricook Smart Pot or an Instant Pot.
How to prepare unripened Jackfruit (Echor or Kanthal) for cooking?
Did you know that some of the jackfruits can grow big and can go up to 55 kilos or 120 pounds? So, handling them need some sort of expertise. A young Jackfruit is known as Enchor or Echor in Bengali. Kanthal is the ripened one. The young jackfruits are prised open and the tendrils, as well as the arils along with the seeds, are cooked in various forms. I already have a Kanthal Korma or Echorer Korma recipe on my Blog.
Once they ripen, they become a fruit and the arils and the seeds become the edible part of the fruit. Not everybody is a big fan of this fruit as its smell can be a bit overpowering. Jackfruit has gained sudden popularity among those who follow a plant-based diet due to its fleshy and meat-like texture. Jackfruit is a nutrient powerhouse as it is a rich source of Vitamin B6 and a fair amount of Vitamin C and Potassium. It is a good source of dietary fibre as well.
How to make Bengali niramish recipe of Echorer Dalna – Ingredients list
- Unripened Jackfruit, also known as Echor or Kanthal
- Potato
- Tomatoes
- Bay Leaf
- Cumin Seeds
- Cumin Powder
- Turmeric Powder
- Red Chili Powder
- Salt & Sugar
- Ginger
- Mustard Oil
- Ghee
- Garam Masala Powder
Step-by-step instructions on how to cook Echorer Dalna in Instant Pot
- Plugin the Instant Pot or Nutricook Smart Pot (Affiliate Link) and switch it on. Select the SAUTE MODE and you will see the timer showing 30 mins on the screen. Select the START button. The stainless steel pot inside will slowly heat up and get ready for cooking
- Pour Mustard Oil and once you see it smoking, temper it with Bay Leaf, Green Chili and Cumin Seeds. Allow them to sizzle.
- Next, add the chopped Tomatoes and grated Ginger. Mix everything well.
- As the tomatoes turn soft, add sugar, salt, turmeric powder, red chili powder and cumin powder. Give everything a good mix.
- Next, add the potatoes and jackfruit pieces.
- Add 2 cups of water to make a gravy. Finally add the Garam Masala Powder and Ghee
- Now, press CANCEL and then click MEAT/STEW mode. Set the timer at 25 mins and press START
- Place the Instant Pot lid on and switch the pressure release valve to SEALING Mode.
- Once the cooking is done, the pot will ring a tune. Now you can either use a long handle of a ladle to switch the release valve to VENTING for quick depressurising. Be very careful as there may be spluttering of hot liquid through the pressure release valve
- Once the pot is ready to open, remove the lid and give everything a stir. Check for doneness by slicing a piece of jackfruit. It should be nicely cooked through
- Serve hot with rice. If you are not ready to serve it yet, keep the pot plugged in and place the lid back on. It will keep the dish warm.
Post-cooking care for an Instant Pot or Nutricook Smart Pot Eko
Once the cooking is done, here are few things that you can do to keep your Instant Pot clean and ready for your next cooking.
- Once the cooking is done and you are ready to serve, remove the lid and empty the stainless steel cooking pot. Switch off the appliance. Check if there are splutters of food on the body of the Instant Pot. Clean it using a damp cloth. Do not use any abrasive material or you will end up scratching the body.
- Remove the silicone sealing gasket in the lid and wash it separately. If you think the gasket smells funky, dip it in a water & white vinegar solution for a couple of hours to deodorize it. Later wash it thoroughly and allow it to dry up.
- Wash the lid thoroughly using a sponge and mild detergent. Allow it to dry first before placing it back on the pot. You can also put this in the dishwasher.
- Wash the stainless steel cooking pot using a sponge and mild soap and allow it to dry.
- Keep the Instant Pot body open for a couple of hours before assembling it to let it air a bit.
Looking for more such Instant Pot Recipes? Here’s few from my Blog
- Instant Pot Rajma Recipe
- Instant Pot Caramel Bread Pudding Recipe
- Instant Pot Delhi-style Matar Kulcha Recipe
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
This niramish echorer dalna recipe or Bengali unripened jackfruit curry is one of the classic Bengali veg recipes without onion and garlic, often cooked as a part of the Bengali daily food menu. This echorer dalna recipe is gluten-free, dairy-free and perfectly light and healthy for a typical Bengali lunch menu.
- 200 gms Unripened Jackfruit also known as Echor or Kanthal
- 2 Potato Medium, Cut in cubes
- 2 Tomatoes Finely chopped
- 1 Bay Leaf
- ½ tsp Cumin Seeds
- ½ tsp Cumin Powder
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder Kashmiri Mirch Powder
- Salt & Sugar As per taste
- 1 inch Ginger Grated
- 3 tbsp Mustard Oil
- 1 tbsp Ghee
- ¼ tsp Garam Masala Powder
-
Plugin the Instant Pot or Nutricook Smart Pot (Affiliate Link) and switch it on. Select the SAUTE MODE and you will see the timer showing 30 mins on the screen. Select the START button. The stainless steel pot inside will slowly heat up and get ready for cooking
-
Pour Mustard Oil and once you see it smoking, temper it with Bay Leaf, Green Chili and Cumin Seeds. Allow them to sizzle.
-
Next, add the chopped Tomatoes and grated Ginger. Mix everything well.
-
As the tomatoes turn soft, add sugar, salt, turmeric powder, red chili powder and cumin powder. Give everything a good mix.
-
Next, add the potatoes and jackfruit pieces.
-
Add 2 cups of water to make a gravy. Finally add the Garam Masala Powder and Ghee
-
Now, press CANCEL and then click MEAT/STEW mode. Set the timer at 25 mins and press START
-
Place the Instant Pot lid on and switch the pressure release valve to SEALING Mode.
-
Once the cooking is done, the pot will ring a tune. Now you can either use a long handle of a ladle to switch the release valve to VENTING for quick depressurising. Be very careful as there may be spluttering of hot liquid through the pressure release valve
-
Once the pot is ready to open, remove the lid and give everything a stir. Check for doneness by slicing a piece of jackfruit. It should be nicely cooked through
-
Serve hot with rice. If you are not ready to serve it yet, keep the pot plugged in and place the lid back on. It will keep the dish warm.
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