Enchorer Torkari Recipe - Bengali Style Raw Jackfruit in Semi-gravy

Step 1: To begin making the Enchorer Torkari recipe, let us first cut the raw jackfruit

Step 2: In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil

Step 3: 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

Step 4: Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit

Step 5: 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 water

Step 6: Place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 2 whistles and turn off the heat

Step 7: Allow the pressure to release naturally

Step 8: Drain any water from the jackfruit and set aside

Step 9: Heat mustard oil in a pan, on medium heat, when the oil is smoking hot, reduce the heat and pan fry the potato cubes till golden brown

Step 10: This will take about 5-7 minutes

Step 11: Take out the potato pieces with a slotted spoon

Step 12: Drain it and place on an absorbent paper

Step 13: Similarly, pan fry the jackfruit pieces

Step 14: Heat mustard oil in the same pan, on medium heat, when the oil is hot, increase the heat and pan fry the jackfruit pieces till golden brown

Step 15: This will take about 2-3 minutes

Step 16: Take out the jackfruit pieces with a slotted spoon

Step 17: Drain it and place on an absorbent paper

Step 18: In the same oil once again, add bay leaves, cinnamon stick, cardamom, cloves

Step 19: Once they begin to sizzle, add the minced garlic, cook over medium heat for 1 min or till the garlic starts to change colour

Step 20: Now add a teaspoon of sugar, mix well

Step 21: Next add onion, cover and cook for 3-4 minutes

Step 22: Uncover and cook till the onions take a nice red-brown colour

Step 23: At this stage add the ginger paste

Step 24: Cook for 1-2 minutes or till the raw smell of ginger is gone

Step 25: Add chopped tomatoes

Step 26: Sprinkle little salt, cover and cook till the tomatoes are mushy

Step 27: At this stage add in the cumin powder, turmeric powder, red chilli powder, green chilies, sprinkle some water and  mix well

Step 28: As the masala starts to release oil, add the fried potato and jackfruit, mix well

Step 29: Add 1/4 cup of hot water to cover the vegetables, let the water boil, add salt, cover and cook till the vegetables are done

Step 30: This dish will have a thick gravy just about coating the vegetables

Step 31: Finally add ghee and garam masala powder, mix well

Step 32: Switch off heat, cover the pan and let it rest for sometime and serve hot

Step 33: Serve Enchorer Torkari along with Bengali Style Lau Die Tetor Dal and Bengali Luchi for a weekday meal