Friday, 15 May 2015

Recipe of the day: Summer Food Festival: Echor-Chingri (Green Jackfruit with prawns)

Hello lovely foodies! How are you in summer? In this season, we have a little option of vegetables; and most of them are rejected by our children and hubby! Isn’t it?? Kathal or green Jackfruit is very common vegetable in summer. Here is a Bengali recipe, exclusively for you. Try it and please will give me your feedback. Let’s go for it……

Echor-Chingri (Green Jackfruit with prawns)


  • Prawns (medium size): -        250gm.
  • Green Jackfruit (Kathal):     1 piece(small)
  • Potato (medium size): -         2piece
  • Onion (slice in fine pieces):- 2 piece 
  • Ginger paste: -                      1/2 teaspoon
  • Garlic paste: -                       1/2 teaspoon
  • Tomato (sliced):-                  1 piece
  • Red Chili Powder (optional):- 1/2 teaspoon
  • Kashmiri red Chili Powder: -  1 teaspoon
  • Cumin Powder: -                     1/2 teaspoon
  • Coriander Powder: -               1/2 teaspoon
  • Turmeric Powder: -                1/2 teaspoon
  • Bay leaf:                                2
  • Mustard / Refined Oil: -        1 Cup (150gm)
  • Garam Mashala Powder:         1/2 teaspoon
  • Ghee (optional):                     ½ tablespoon
  • Sugar:-                                  1/5 teaspoon
  • Salt: -                                    to taste


Before Cook








  1. Wash the prawns and marinate with Turmeric Powder & Salt before cooking.   
  2. Remove the skin and the tough middle core and cut the jackfruit into medium cubes and boil until soft. Also cut the potatoes into cube pieces.

  3. Full heat the oil in a pan & fry the prawns for 30sec to 1 min. and set aside.
  4. In the same oil that was used to fry the fish, pour in the bay leaves. When it become brown, add the potatoes.
  5. Fry the potatoes till become brown; then add the onions in it and mix well.
  6. When the color of onion should take up a bit of brownish, add the ginger paste, garlic paste, tomato & fry for 2-3 min.
  7. Add ¼ cup water, all the powders of ingredients, salt, sugar & cook for 2-3 min.
  8. Add some water again and then add the jackfruit and fried prawns and mix well. Cook for 2-3 min again.
  9. Now, add about 2 cup of water and stir well.
  10. Cover and let it cook for 10 minutes on low flame.
  11. Take it off the flame after 10 minutes. Add the garam mashala powder and ghee and cover it again for 2-3 min.

12. Serve hot with Rice or Roti or Paratha.

Today’s Tips

  1. Apply mustard oil to your palm before cut green jackfruit or Kathal. It protects your palm from become sticky.
  2. Drink water with lemon juice and salt after returning from the Sun to bit the hit.