Recipes of popular Bengali dishes fresh from the kitchen

Post Page Advertisement [Top]

Main ingredients:
500 gm raw jack-fruit cut into cube-sized pieces; 1 big-sized potatoes cut into cube pieces; 200 gm small-sized prawns/shrimps (de-veined and cleaned); 2 medium sized onions chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 big tomato chopped; 4 green chilies; 1 tsp ghee (clarified butter).

  • 2 bay leaves
  • 1 inch cinnamon
  • 4 green cardamom
  • 3 cloves
  • ½ tsp whole cumin
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • 1 tsp turmeric powder
  • Salt and sugar according to taste.
  1. Marinate the prawns with ½ tsp salt and ½ tsp turmeric powder. Leave it for at least 10 minutes.
  2. Pressure cook the jack-fruit with a pinch of salt. Wait for 1 whistle and let the pressure to be released normally. Drain out the water and keep the jack-fruit aside.
  3. Heat oil in a pan. Fry the prawns/shrimps until golden brown. Set aside.
  4. Fry the potatoes till golden brown and keep aside.
  5. Temper the same oil with whole garam masala (cinnamon, cardamom and clove), bay leaves and whole cumin.
  6. When the cumin seeds starts to splutter, add chopped onion and fry it becomes translucent.
  7. Add ginger-garlic paste and fry until the raw smell of ginger and garlic goes away.
  8. Add chopped tomatoes followed by green chilies and fry until the tomato pieces become soft.
  9. Add the jack-fruit along with potato pieces and mix well.
  10. Add salt, turmeric powder and sugar. Mix well.
  11. Now add the prawns and cook on medium flame for 5 minutes.
  12. Add some warm water (aprox 4 cups) and cover it with a lid. Allow it to cook on medium flame until the potatoes are done.
  13. Open the lid, adjust salt and sugar.
  14. Add ghee and garam masala powder. Rest it for 2 minutes.
  15. Turn off the heat and serve it with plain rice.
| Designed by Colorlib