Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
500 gm raw jack-fruit peeled and cut into cube-sized pieces; 2 medium-sized potatoes cut into four pieces each (total 8 pieces); 2 tsp ginger paste; 4 green chilies; 1 tsp ghee (clarified butter).


  • 2 bay leaves
  • 2 dry red chilies
  • ½ tsp whole cumin
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • 1 tsp turmeric powder
  • ½ tsp chili powder
  • Salt and sugar according to taste.

  1. Boil the jack fruit pieces first with a pinch of salt and turmeric powder. keep aside.
  2. Take cumin powder, coriander powder, turmeric powder, chili powder and the ginger paste in a small bowl. Mix well and make a paste with 2 tbsp of water. Keep aside.
  3. Heat oil in a pan. Fry the potato pieces with a pinch of salt and turmeric powder unil it turns golden brown. Keep aside.
  4. Temper the same oil with bay leaves, dry chili and whole cumin.
  5. When the cumin seeds starts to splutter, add the spice paste to the oil (on low flame). Keep stirring for a few minutes on medium flame.
  6. Now add the jack fruits along with fried potatoes. Mix well.
  7. Add salt, sugar and green chilies. Mix well and cook for 10 minutes on medium flame.
  8. Pour 4 cups of warm water and put a lid on it. Allow it to cook on medium flame until the potatoes are done and the water is almost dried up.
  9. Open the lid, adjust salt and sugar.
  10. Add 1 tsp of ghee (clarified butter) and garam masala powder. Rest it for 2 minutes on low flame.
  11. Turn off the heat and serve with plain rice/chapati.

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