Bengali Style Fried Rice / Bengali Fried Rice

Preparation Time -   4  hours 
Total Preparation Time - 4 hours  30  minutes  
Cooking Time -   30   minutes 
Course -   Vegetables  
Cuisine - Bengali 
Serve -   3   
Author - Paramita's Kitchen   


Ingredients :

1.  Basmati Rice -  1 cup
2. Carrot - 2
3. Beans - 20
4. Green Peas - 3 table spoon
5. Cauliflower - 1 ( Cut into
6. Cashew nuts - 2 table spoon
7. Raisins - 2 table spoon
8. Ghee as required
9. White oil as required
10 Cardamom -  7 - 8
11. Bay Leaf - 2
12. Sugar  - 1 table spoon
13. Salt to taste
14. Cinnamon - 2 sticks
15. Cloves - 3
16. Water  as required 

Methods :

1. Wash  and  clean the vegetables under running water .

2. Peeled  the  carrot of  skin .  Remove the carrot  top of portion . Cut and remove the  carrot  end of portion . Cut into thin in pieces . Keep a sides .

3. Cut  and  remove  beans end of portion . Cut into 1/2 inches pieces .

4. Heat  oil in a pan . Once oil is hot . Now add carrot in a pan . Fry till light golden brown . Take out the fried carrot from hot oil .

5. Now add cauliflower one after one into hot  and mix well . Fry until golden brown in  color . Take out  cauliflower from hot oil . Keep a side .

6. Next add beans into hot . Fry till light brown in color . Take out from hot oil .

7. Now add raisins and cashew nuts . Mix well and fry till few minutes . Remove  from hot oil . Keep a sides .

8. Wash and clean the basmati rice under running  cold  water  thoroughly .

9. Strain and drain the water of basmati rice .

10. Now dry the basmati rice . Let the dry basmati rice  for about 2 - 3 hours . It will take 2 - 3 hours .

11. Heat ghee in a non stick handi . Once ghee starts to melt .

12. Now add bay leaf , cinnamon   , cardamom , and cloves  and fry till golden brown on low flame .

13. Next add  soak basmati rice , fried cashew , fried vegetables and fried raisins . Mix well .

14. Now also add salt to taste , sugar and mix well .

15. Pour 2 cups of hot water and mix well . Cover and close lid . Cook for 15 minutes on  medium flame .

16. Once water is evaporated  . Rice is completely cooked .

17. Now switch off the flame .

18. Serve hot .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Bengali Style Labra Tarkari Recipe / Labra Tarkari / Bengali Style Mix Vegetables Curry Recipe

Ingredients :

1. Potato - 1 ( Peel the potato of skin and cut into small cubes )
2. Cauliflower - 1 cup  (  Small  Separated florets )
3. Eggplant - 1 ( remove the top of eggplant and cut into cube )
4. Red Pumpkin - 250 gm  ( peel the red pumpkin and cut into small cube )
5. Fresh coriander leaves , finely chopped  - 3 table spoon
6. Radish - 2 ( Peel the radish of few portion and cut into small cubes )
7. Ridge gourd - 2 ( peel the ridge gourd of hard portion and remove the top of ridge gourd and cut into  small  cube  pieces )
8. Pointed gourd / potol - 4 - 5 ( peel the pointed gourd of few portion and cut into small cube pieces  )

9. Ripe tomato - 1 ( cut into finely chopped )
10. Ginger paste - 1 table spoon
11. Cumin powder - 1 small tea spoon
12. Coriander powder - 1 small tea spoon
13. Kashmiri dry red chili powder - 1 tea spoon
14. Yard long beans / bor-boti  - 20 gm ( cut into small pieces )
15. Panch phoron  or bengali five spices  - 1/2 tea spoon or a pinch of panch phoron
16. Sugar - 1 teaspoon
17. Turmeric powder - 1 tea spoon
18. Salt to taste
19. Oil As required
20. Water As Required 

Methods :

1. Wash and clean  cut vegetables under running water . Collect them  and  put  the vegetables in a bowl . Add  water in the bowl  . Keep a side .

2. Take a large wok . Heat oil in a large wok . When oil is completely hot . Now add a pinch of panch phoron  and stir for few seconds  on high  flame . Once panch phoron is roasted and starts to splutter .

3. Now add  cut vegetables into a wok  and mix well .

4. Also add chopped ripe tomatoes , sprinkle  salt  all over the vegetables  and mix well well on high flame . Let it cook for about 10 minutes . Cover the wok .

5. Once vegetables are tender  . Now add  turmeric powder and 1 table spoon of sugar . Saute till raw smell goes off from vegetables .

6. Next also add  ginger paste , cumin powder , coriander powder , kashmiri dry red chili powder and fresh  finely chopped coriander leaves  . Mix well . Saute till separates oil from masala .

7. Pour 2 cups of water . Mix well . Uncover the wok . Cook for 10 minutes .

8. After 10 minutes , meanwhile vegetables or curry is done . Once vegetables are tender and soft . Gravy is thicken . Maximum water is evaporated  from curry .

9. Now labra tarkari is ready .

10 . Switch off the flame . Pour the curry into a serving bowl .

11. Serve hot with rice or Indian breads .

Bengali Style Oler Dalna / Bengali Style Yam Curry

Ingredients : 

1. OL / yam - 250 gm
2. Salt  to taste
3. Turmeric Powder - 1 tea spoon
4. Sugar - 1 tea spoon ( optional )
5. Oil  As required
6. Bay Leaf - 2
7. Whole Cumin Seeds - 1 small tea spoon
8. Ginger Paste - 1 table spoon
9. Kashmiri Dry red chili  Powder - 1 table spoon
10. Cumin Powder - 1 table spoon
11. Coriander Powder - 1 table spoon
12. Ripe Tomato - 1 ( finely Chopped )
13. Ghee ( clarified Butter ) - 1 tea spoon

Methods :

1.  Wash  and clean the yam . Peel and remove the  skin  of  yam  . Cut into small pieces of yam . 

2. Take a wok  and switch on the flame .

3. Heat  oil  in  a wok . When oil is completely  hot . Now add  1 small  tea spoon of whole  cumin seeds and  drops 2 pieces of bay leaf . Stir for few seconds on low flame . When spices is  starts to splutter .

4. Now add  cube pieces of  yam into hot oil . Stir and mix . Sprinkle salt to taste  and  add  chopped  ripe   tomatoes  pieces . Mix  well . Cover and close the lid of wok . Cook till 10 minutes on low flame .

5. 10 minutes  later , open the cover of wok . Now  Yam   is  50 %     done .   Yam  is  half  cook and soft .

6. Now add  1 tea spoon of turmeric powder and 1 tea spoon of sugar and mix well . Saute till raw smell goes from turmeric powder .




7.  Also  add  1 table spoon of  ginger paste ,  1 table spoon kashmiri dry red chili powder ,  1 table spoon  of  cumin powder , 1 table spoon  of coriander powder , 1 tea spoon of garam masala powder   and sprinkle  water . Mix well . Once oil is completely separates and  leave the sides  from  wok .

8. Now pour 2 cups of water . Cook till 10 minutes .

9. When gravy starts to thicken  and yam is completely tender .

10. Now switch off the flame .

11. Add 1 tea spoon of clarified butter ( ghee )  and Mix well .

12. Transfer the yam curry in a serving bowl .

13. Serve hot with rice and Indian bread .

Chal Enchor / Rice And Unripe Jackfruit Curry Recipe / Unripe Jack Fruit With Rice Flavour Curry

Chal  Enchor  AKA unripe jack fruit with gobindo bhog rice  curry .  I am collecting  the recipe from Anandabazar Patrika ( Bengali's  Daily  News Paper ) . Recipe  Courtesy :  Munmun  Sarkar  Roy  from  Anandabazar Patrika  on 19th  May  2018 .

Which  is  made  from unripe jack fruit , Gobindobhog rice , ginger paste  , cumin powder , red chili paste . 

Hence , it is curry of  unique  taste . I was using  in  the  recipe  to gobindobhog rice . Which  is aromatic  and  flavorful    rice .

However , it goes well  with  plain rice . You can to  serve  for home party , gate to gether , friends and relative .  Unripe jack fruit is meat like texture .  Chal enchor  is a side dish . Chal enchor  is  a side dish . Chal  enchor  is a  delicious  curry also . Chal  enchor AKA  unripe jack fruit  curry is made  from unripe jack fruit  .

Main  ingredients  is  gobindobhog rice , unripe jack fruit . You  can  to  use Basmati  rice  in this  recipe . Unripe  jack fruit is  substitute food for vegetarian's people .

Unripe jack fruit  is also healthy  and  nutritious  vegetables . Although , unripe jack fruit  is good for obesity , diabetes people , Hypertension and kids also .

You  can to  pack   for office  and school's  to lunch box  to unripe  jack fruit  with rice  curry  with chapatis .

I  hope , you will  like to chal enchor curry .   

Ingredients : 

1. Unripe  Jack fruit  -  1 or 500 gm
2. Potato - 1 
3. Bashmati rice / gobindo bhog rice - 1 small  bowl 
4. Salt to taste 
5. Turmeric  powder - 1 tea spoon 
6. Sugar - 1 tea spoon   
7. Garam masala powder - 1 tea spoon 
8.  Dry  red  chili paste - 1 table spoon 
9.  Kashmiri  Dry red chili paste - 2 table spoon 
10. Ginger paste - 2 table spoon 
11. Ghee ( clarified butter ) - 2 table spoon 
12. Whole  Cumin seeds paste -  1 table spoon 
13.  Whole Coriander  seeds  paste  -  1  table  spoon 
14. Bay  leaf - 2 pieces 
15. Whole  Cumin  seeds - 1 small tea spoon 
16. Ripe tomato - 1 ( cut into very finely chopped pieces )
 17. Oil  as  required 
18.  Whole  cardamom - 1 ( slit and crushed the cardamom ) 
19 Sugar - 1 tea spoon ( optional ) 

Methods : 

1. Wash and clean  the  potato . Peel the skin  of  potato . Cut into medium size cube pieces . Keep a side .

2. In a bowl and add  gobindobhog rice . Pour the water into gobindobhog  rice . Cover and keep a side for about 5 - 6 hours . 

3. Take a unripe jack fruit . Cut and remove on top of unripe jack fruit . Remove and peel the skin of unripe jack fruit . Take a pressure cooker . In a pressure cooker , add unripe jack fruit  pieces , water and salt . Cover  and  close the lid  to  pressure  cooker .  Pressure cook till 2 whistles . keep a side . Drain  the  water from  boiled  unripe jack fruit  . Put the boiled unripe jack fruit  pieces into a bowl . Cover and keep a side .

4. Next , cut into medium size cubes  pieces  of unripe jack fruit . Keep a side .

5.   5 hours later , drain the water from gobindobhog rice . Keep a side . 

6. Take a wok . Pour  the  oil  into the wok . Heat the oil . While oil is completely hot . Now add potato pieces into hot oil . Fry till golden brown color . Take out the fried potato pieces  from  the hot oil . Put the fried potato pieces into small bowl . Keep a side . 

7.  Now , add  soak gobindo bhog rice into hot oil . Fry until golden brown color . Take out  gobindo bhog  rice  from hot oil . 

8. In  the same oil , add bay leaf , whole cumin seeds and  1  pieces  of crushed cardamom pieces . Fry till few seconds . While nice aroma comes out from spices . 

9. Next add boiled unripe jack fruit  into hot oil . Sprinkle salt to taste top of  boiled unripe jackfruit on  medium  flame  . Mix it very well  . 

10. Now  add finely chopped ripe tomato into boiled unripe jack fruit . Mix well . Saute  for 5 minutes on medium flame  and cover it . 

11. 5 minutes later , open the cover and mix well . Now add 1 tea spoon of  turmeric powder and 1 tea spoon of  sugar . Saute till few seconds . 

12. Next add fried potato , fried gobindo bhog rice , 2 tea spoon of ginger paste , 1 table  spoon of dry red chilli paste ,  2 table spoon of kashmiri dry red chili paste ,  1 table spoon of whole cumin seeds paste ,   1 table spoon of  whole coriander seeds paste  and  sprinkle  few  drops  of  water  .  Mix well . Saute till separates  the  oil  from spices  . 

13. Next  add  2 cups of water into the curry . Mix well . Cover and close the lid  of  wok . Cook for 10 minutes on medium flame . 

14. 10 minutes later , open the cover of wok . Meanwhile  rice and potatoes are tender . Gravy is thicken . Now add 1 tea spoon of  garam masala powder and 1 table spoon of ghee into the curry . Mix well . Now switch off the flame . 

15. Pour  the  curry into a serving bowl . 

16. Serve  hot  with rice . 

 

Lau Diye Muger Dal Ghonto / Bottle Gourd With Yellow Mung Dal Curry / Traditional Bengali Recipe Bottle Gourd with Moong Dal Or Split Green Lentil Curry

Muger  Dal  diye  Lau  Ghonto  is  a  completely  Traditional  Bengali  Vegetarian  Dish .  It is without onion  and garlic recipe . Although it is a side curry dish . Hence it is  made from Bottle Gourd , Ghee ( Clarified Butter ) , Mug / Moong  Dal ( Split green lentil ) and other spices .

This curry  is    Healthy  and Nutritious  also  . The curry is Aromatic and Flavorful . Which is  Ghee ( clarified Butter ) and Moong Dal  ( Split Green Lentil ) based   Curry . It is curry of  flavor ghee   ( clarified butter )  also    .  

This  Dish popular  in Indian and Bangladesh . This  curry  goes  very  well  with  rice  and  chapatis .  You  can  serve  along  as  for relatives  and  friends . Bottle gourd is low calorie  vegetables . Bottle gourd is  good for Summer Season As Well .

Although bottle gourd is easily digestible vegetable . This recipe is 2 in 1 . Because Bottle Gourd is best sources of micro nutrients As well As  and other side  dal ( pulse )  is good sources of protein .  However it is easy to make . Even  the curry is delicious and unique  also .   

You  can also pack  to lunch  in   lunch  box   for Office and School  with chapatis to bottle gourd curry .   Hence it is  a healthy and nutritive curry  for summer season  as well .

The  Bottle  Gourd  curry  to  help    to  keep  hydrate  in  during  Summer  Season   for whole  day's  to  our  body .

Recipe  is  here of  lau diye muger dal ghonto ( How To Make  Bottle with  Split Green Lentil Curry )

Ingredients :

1. Bottle Gourd - 1
2. Moong Dal / Muger  Dal / Split  and husked  Mung  Lentils  / Yellow mung dal  curry    - 4 table spoon or 1/2 small bowl .
3. Salt to taste
4. Turmeric Powder - 1/2 tea spoon
5. Sugar - 1 tea spoon
6. Oil as required
7. Ghee  (  clarified  butter  )  - 2 table spoon
8. Bay leaf - 2 - 3 pieces
9. Green chili  ,  slit  - 2 - 3
10 . Panch phoron - 1/2 tea spoon

Methods :

1. Cut  and  remove on top  of  Bottle Gourd .

2. Peel  and  remove the skin of  bottle gourd .

3 ,Cut into very  finely slices  from the bottle gourd . Keep a side .

4. Take a wok . Now add  moong  dal  into the wok . Fry till golden  color . Then  wash the fried  dal by the water . Put the dal into a bowl . Add enough  water into the fried  dal . Soak  the  dal  and  keep  a side .   Pour the  oil into wok . While oil is completely hot .  Oil is smoking  from   wok  .Then add  2 pieces of bay leaf , 1/2 tea spoon of panch phoron  and add  3 pieces of  slit  green  chili  into  the hot oil . Stir for few seconds . Meanwhile  nice aroma  comes out from the spices .

5. Next add finely slices  of bottle  gourd into the hot oil . Sprinkle salt to taste top of  finely chopped bottle gourd . Mix it very well .

6. Now  add 1/2 tea spoon of  turmeric powder and 1 tea spoon of sugar into finely slices of bottle gourd . Mix it very well . Saute till 2 - 3 minutes .

7.  Drain  the  water  from  fried  Moong  dal  or  Split  Green  Lentil  . Next add fried  moong dal or split green lentil into of bottle gourd . Mix it very well . Cover and close the lid . Cook for 20 - 30 minutes  on  high  flame  or  medium  flame  .   The  Bottle gourd  release more water .

8. 20 minutes later , Meanwhile  water is evaporated  from the bottle gourd curry . Dal and Bottle gourd  are completely cooked .

9. Now add 2 table spoon of ghee ( clarified butter )  into the curry . Mix well  .

10 Transfer the curry  into  a  serving  bowl  .

11. Serve  hot .

Begun Bhaja / Traditional Bengali Recipe Eggplant Or Brinjal With Deep Fried

Begun Bhaja ( Eggplant   aka   Brinjal With Deep Fried )  is a Traditional  Bengali  Dish  . Main ingredients is Eggplant  and    mustard oil  in  this  recipe's  .  Which  is delicious taste .  Even it is completely  vegetarian  dish  for vegetarian  people's   .   It  goes well with  Luchi ,  Parathas ( Porota )  , Hot steam Rice . My personal opinion is it also  goes very well with of  bengali style Muger dal and Steam rice .

It is made from   Eggplant , Turmeric powder , Salt to taste , And Mustard oil .  Even , it is a very  simple  and  ordinary dish . Which is  also  Delicious dish   .

As , it is easy  to make . Traditionally begun bhaja  is served  to   any  occasion .

You  can  also served  with puri . You  can   also  along enjoy the Begun Bhaja with    Sunday Special's  to Breakfast  with poori and luchi's . You  can  made  in minutes to Begun Bhaja .

Traditionally   in   Begun Bhaja  is  not  added  chili powder , papper powder , lemon juice  and  other spices .  

Which   is   a  usually  of   two  step's  recipe . First  step  is  marination with  of  eggplant's pieces  and  second step is eggplant fried process . I  am following  to Traditional Recipe .

Recipe  is  Here How to Make Bengali's Begun Bhaja  .

Ingredients :

1.Eggplant / Brinjal  - 1
2. Turmeric  Powder  As Required
3. Salt To  Taste
4. Mustard  Oil  As  Required

Methods :

1. Wash  and clean the eggplant by  the water .

2. Cut  the  eggplant . Cut into halves  Pieces .

3. Put  the eggplant  in  medium size bowl . Marination  with  1 tea spoon  of  turmeric powder  and  sprinkle  salt  to taste . Mix it very well  and rub the pieces with  of  hand's .  Coat  it  very well .Marination  to  the  eggplant pieces  for  1 hours  . Cover  and   keep  a  side .

4.  1 hours  later , take  a  wok  and  pour  enough  oil into the wok .  heat  the  oil  on  high flame for about 5 minutes .

5. Once  oil  is completely  hot . Now  add  eggplant pieces one  after one  on medium flame . Fry till golden  color  on  both side . Once one side is done flip  the  other side and  fry  till  both sides on medium flame .

6. Once  it  is  done . Take  it out  from hot oil .

7. Serve hot .

Titor Chorchori / Tetor Chorchori / Bengali Style Bitter Gourd Curry

Titor  Chorchori   is  Traditional  Bengali  Cuisine . Titor  Chorchori  is  made  with   Bitter Gourd   in  the  recipe   . Which  main  ingredients  is  Bitter  Gourd   . Titor  Chorchori   is  completely  Vegetarian dish  . So ,  Titor  chorchori  is  of   No   Onion   And   of  No  Garlic  Recipe . It  is  a  side dish . As  , titor chorchori   is served  to  beginning  with  hot  steam  rice .  Hence  , the curry  is  completely  lunch dish .

The  curry  is  bitterness  of  taste  from  Bitter gourd .  Titor  chorchori   is  made  with  bitter gourd , point gourd , brinjal , mustard  seeds paste  and poppy seeds paste . Titor  Chorchori   is  completely  good  for  Diabetic  patients .

However , titor  chorchori   goes   very   well    with   steam  rice  ,  Chapati    and   Phulka  .   The  curry  is  Nutritious   and   Healthy  also . Titor  Chorchori  is  perfect  Summer  Special  dish  and  easily digestible .  

Ingredients :

1. Bitter gourd - 6

2. Pointed Gourd - 4

3. Eggplant / Brinjal  - 1

4. Black  Mustard  Seeds - 1 table spoon

5. Poppy  seeds - 1 tea spoon

6. Green  chili - 2

7. Salt  to taste

8. Sugar - 1 tea spoon

9. Turmeric  powder - 1/2  tea spoon

10. Mustard  oil  as required

11. Kalo Jeera / Nigella  seeds /  Kalonji  Seeds  - 1/2  tea spoon

Methods :

1. Wash  and  clean  the all the vegetables  by  the water . Dry the vegetable by kitchen towel . Keep  a side .

2. Take  bitter gourd  ,  cut  and remove bitter gourd  top of part . Then remove bitter gourd  of  end's part . Cut into very thin slices pieces . Put the pieces into the bowl .  Keep  a side .

3. Next  take  a pointed   gourd , Cut  and  remove  of   pointed gourd  both  sides  end of part . Cut  into very  thin slice  pieces .  Put  the pieces  into  the  bowl . Keep a side .

4. Now take  a Brinjal  or eggplant  . Cut and remove  of  brinjal / eggplant   top  of  few  part . Cut into very thin

pieces . Put  the  pieces  into  the  bowl .  Keep a side .

5. In  a  mixer grinder , put  1 table spoon of black mustard  seeds , add 1 tea spoon of  poppy seeds and  add 2 pieces of  green chili  and  finely  add  little water into the mixer grinder . Blend it . Make a smooth paste from the spices . Keep  a side .

6. Take a  wok or pan  and pour  little  oil . Heat the oil . Once oil is completely hot . Add  1/2  tea  spoon  of  Nigella   seeds into the hot oil .  Give  a  Stir  it  well  and stir for few seconds .

7. Now also add cut vegetables  into the hot oil . Mix it very well .

8. Also  add salt to taste and mix it very well . Cover the wok . Let it cook and cook for 5 minutes .

9. 5 Minutes later , open the cover and  again mix  it  well  . Now add turmeric powder and 1/2  tea spoon of sugar . Mix it very well . Now saute all the vegetable till raw smell goes off from turmeric powder .

10. Next add  ground  spices  paste into the vegetable . Mix well and saute for few seconds .

11. Pour 2 cup of water into the vegetable  and spices . Mix well . Let it cook .

12. While  water  is  completely evaporated  from the vegetables .

13. Then switch off the flame .

14. Now  transfer to vegetables to a serving bowl .

15. Serve hot with steamed  plain  rice .

Aloo Potol Kumro Dalna Recipe / Potato , Pointed Gourd And Pumpkin Curry Recipe

It  is  a  Traditional   Bengali  vegetable  curry . Which   curry  is   popular  in  West Bengal ( A  state of  India )   . Alu Potol  Kumro  is  also popular  in  Bangladesh's .  Which  is  made  with  pointed gourd , red pumpkin , potato and other spices  in a tomato based  gravy  . Pointed  gourd  is a Summer Special  vegetables .

It  goes  very  well  with  luchi ,  steamed rice  and  Paratha  .   You  can    also  serve   with  luchi  in Sunday special   breakfast   Dish .  As   is  a  traditional   Bengali   cuisine and  side  curry dish .

It  is  garam masala  and  ghee  ( clarified butter )  flavored  curry   . Which  is  tangy  taste .    As     is  a  delicious  and  tasty  dish . 

Health  Benefit  Of  Pumpkin : Pumpkin rich sources of Vitamin A . Pumpkin best sources of Vitamin A , Vitamin B , Antioxidant ,  Vitamin C , Protein , and Micro nutrient . Pumpkin  good for Eye health and good for Retina .  Pumpkin  is  also  good  for  skin  and  hair .

Health Benefit Of Pointed Gourd :Pointed gourd good sources of  Vitamin A , Vitamin B , Vitamin C , Fiber , Protein  and minerals . It  is  easily  digestible  vegetables . Pointed Gourd is also good for Diabetic  , Hypertension ,  and  Obesity . It is prevent to constipation .

 Health Benefit Of Potato  :  Potato good sources of Potassium , Zinc , Protein , Fiber , Vitamin C . Potato good for Osteoporosis , heart health , and  High blood pressure  . Potato Prevent to cancer . 

Ingredients :

1. Potato - 2

2. Pointed Gourd / Parwal  / Potol  - 12

3. Pumpkin - 250 gm

4. Bay Leaf - 2 pieces

5. Whole Cumin Seeds - 1/2  tea spoon

6. Salt to taste

7. Turmeric powder - 1 tea spoon

8. Sugar - 1 tea spoon

9. Ripe tomato - 1 , cut into very finely chopped

10.  Oil   as  required

11. Cumin Seeds paste - 1 table spoon

12. Coriander paste - 1 table spoon

13. Kashmiri Dry red chili  paste - 1 table spoon

14. Garam Masala Powder - 1 tea spoon

15. Ghee or clarified butter - 1  tea spoon

Methods

1. Wash   and   clean  the  all  vegetables  nicely under  running  water  .

2. Dry the vegetables with kitchen towel and keep a side .

3. Peeled  the potato from  the outer skin . Cut into medium size pieces . Keep a side .

4. Cut  and  remove  of  pointed gourd  and   both  side's  in  the  end's  of  part   . Scrape the skin from pointed gourd of few part . Cut into halves pieces .

5. Peeled  the pumpkin outer skin . Cut into medium size cube pieces . Keep a sides .

6.  Take a wok  and  pour the oil  into the wok .

7. Once  the  oil  is hot . Add  medium size  cube  potato  into the oil . Fry  till golden brown color . Take out  the fried potato from the oil .  Put the fried potato into the bowl  and keep a side .

8. Now  add the pointed gourd into oil . Fry till golden brown color and pointed gourd are tender .  Take  out  them  and  put  the bowl . keep a side  .

9. Put   medium  size  cube pumpkin into the hot oil . Fry  till  brown . Take out the hot oil and put the fried pumpkin into the bowl . Keep a side .

10. Now  add  few drops  of oil into the wok  and heat the oil .

11. Once  oil  is  hot . Add bay leaf and whole cumin seeds . Stir for few seconds .

12. Add  finely chopped ripe tomato into the  wok . Fry till tomatoes are soft .

13. Next add   fried  potato , fried pointed gourd and add fried  pumpkin   into the wok . Sprinkle  salt to taste and mix it very well .

14. Add 1/2 tea spoon of turmeric powder and 1 tea spoon of sugar and mix it well . Saute for few minutes .

15. Now  add 1 table spoon of   cumin seeds  paste ,  1 tea spoon of coriander seeds paste , 1 table spoon of kashmiri dry red chili paste   and mix it very well .  Sprinkle few drops of water because prevent  to  spices from the  burning  . Saute all spices till oil separates from the spices .

16. Now  pour enough  water into the fried vegetables and spices  . Mix it very well  and cover it  . Let  it cook .

17. 10 minutes later , open the wok  cover . Meanwhile   gravy  start  to  thicken  consistency   and  potato , pointed gourd and pumpkin  are tender .

18. Now add 1 tea spoon of ghee and add 1 tea spoon of garam masala powder . Mix it very well . Switch off the flame .

19 . Transfer to a serving bowl .

20. Serve hot with luchi ,  steamed  rice  or  Phulkas .

Potato and paneer curry Recipe / Potato And Paneer ( Cottage Cheese ) Curry Recipe / Aloo Paneer Recipe

Aloo  Paneer curry is a Healthy dish .  It is also easy to make . This recipe is  tangy  taste  recipe . This  recipe  is  made  with  paneer ( cottage cheese ) , potato , ripe tomato ,  and  many types  of  spice . Main  ingredients  is   in  this recipes are potato and cube paneer ( cottage cheese ) .  Potato and  Paneer  curry  goes very well with chapati  , steam rice , Pulao ,  Fried rice ,  Matar  Pulao , Jeera  rice  , luchi , and  paratha .
You  can  serve  with friend , relative , and  family member . You can also serve  for   Home   Party  Dish . Paneer  or  cottage  cheese   is   made  from  fresh milk .

Which  is  tomato based  gravy  recipe . You  can   use   to  Fresh  Tofu   in  the   Recipe . It  is  also    very easy   and  tasty  dish  . Potato and Paneer curry along goes well with  Naan Paratha  And  Tandoori Roti . 

Paneer  is  a high sources of  calcium ,  Protein , vitamin D , phosphorous and Vitamin A .  Paneer is also rich   copper , magnesium , phosphorus   and selenium .  It  prevents  many type of bone disease . Paneer is good  for Osteoporosis , tooth  decay , high blood pressure , diabetic , constipation . Paneer is easily digested  in human body . Paneer is best source of omega 3 fatty acids .

Paneer is a good quality vegetarian diet  for  vegetarian  people .

Potato  is  best  sources of potassium , fiber , magnesium , vitamin 6 . Potato good for heart patients , High blood pressure patients . Potato is good  for  immunity  system . Potato is easily digestible vegetables . Potato  prevention to cancer .

Ingredients

1. Paneer / cottage cheese -  400 gm

2. Coriander  powder  - 1 table spoon

3. Cumin powder  - 1 table spoon

4. Tomato puree - 1/2   cup

5. Bay leaf - 2 pieces

6. Whole  cumin seeds - 1 small tea spoon

7. potato - 2  peeled the potato and cut into cube pieces

8.  Oil  as  required

9. Garam  masala  powder - 1 tea spoon

10 . Ripe  tomato - 1/2 cup , cut into very finely chopped pieces

11. kashmiri dry red chili powder - 1 table spoon

12. Dry  red chili powder - 1/2  tea spoon

13. Ghee or clarified butter - 1 tea spoon

14. Turmeric  powder - 1  tea spoon

15. Salt to taste

16. Sugar - 1 tea spoon

17. Ginger  paste - 2 table spoon

Methods :

1. Take  a wok or  pan .  Add  oil  into the pan . Heat  the  oil .  Oil  is  completely  hot .

2. Then   add  one after  one  cube  pieces  paneer  into  the oil  on  low  flame  . Fry  till  light  color  or  fry till few  seconds .  Then  take  out  the  paneer   from  the pan . Put  the paneer  into the bowl  and  pour  the   water  into  the  bowl . Keep a side .

3. Same  remaining  oil  and  heat   the   oil  . Temper  with bay leaf  and whole cumin seeds . Stir  for few  seconds .

4. Put  the potato  and  fry  till  golden  brown color .

5. Then  sprinkle  salt to taste  on  the  potato . Mix  it very well .

6. Then add  1 tea spoon of turmeric powder  and mix it very well . Saute  until  raw smell  goes  out  from  the  turmeric  powder .

7. Next   add   finely  chopped  ripe  tomato  into  the mixture . Saute  till    ripe tomatoes  are release more water  and  it   mash  very  well .  Then  add  1 tea spoon of sugar  and mix it very well .

8.  Then  add  1/2  cup  of  tomato  puree ,   2 table  spoon of  ginger  paste   , 1  table  spoon of  cumin powder , 1 table spoon of coriander  powder , 1 table spoon of  kashmiri dry red chili powder , 1/2  tea spoon of dry red chili powder  and  sprinkle  few  drops  of  water  . Mix  it  very  well .

9.  Continuous  stir and  prevent  to spices   from  the  burn  .   Saute     until  separate  the  oil  from the  spices .   

10.  Now  Pour   fried paneer  ( cottage cheese ) with water  and  mix it very well . Cover  and  close the lid .  Let  cook  .

11.   Gravy  is   completely  thicken  . Potatoes  are tender . Paneer  ( cottage cheese ) are soft . Then add 1 tea spoon of  garam  masala powder  and 1 tea spoon of ghee  into the curry . Mix it Very well . 

12.  Immediately  switch  off  the flame .

13. Pour the curry into the serving bowl  or  Transfer  to  the curry  to a  serving bowl .

14. Serve hot with   Jeera  rice    paratha    chapati  ,   Fried rice ,  Matar  Pulao .  

Chal Thor / Chal Diye Thor / Banana Stem In Aromatic Rice Gravy / Banana Stem With Rice Gravy

Thor or Banana Stem is a very popular food in west Bengal  ( A   State  Of  India  )  . It  is  made with    Gobindobhog  rice , tomato , coconut and potato .  It  is  a   Completely  vegetarian  dish .Chal  Thor  can be serve it  to  lunch time . Chal   Thor    goes  very  well    with   steam   rice . This   recipe  is  easy  to  make . Chal Thor  is  a  very   flavorful  dish .  Serve  it  along  with  steamed  rice  for  a  simple  weekday  lunch.

Banana Stem is  best source of  Fiber , Iron , Potassium , Vitamin B12 , Vitamin B6  and many  types of   Micro nutrients  . This vegetables  good for diabetic patients , Anemia Patients , and constipation patients . Thor  prevention  of  constipation . Banana stem  good  for  High Blood Pressure . Banana Stem good for obesity patient and reduce the weight .

Tomatoes  is  good  source  of vitamin A , Potassium , Protein , Minerals   and Carbohydrates . Tomatoes  are  provides  essential   Antioxidants  . Tomatoes are good for Heart and prevention of bad Cholesterol .    

Ingredients :

1. Thor ( banana stem ) - 1
2. Gobindobhog  rice -  4 - 5 table spoon
3. Cashew nuts - 1 tea spoon
4. Kishmish / Kaju ( cashew nuts ) - 1 tea spoon
5. Cumin paste - 1 tea spoon
6. Coriander paste  - 1 table spoon
7. Kashmiri Dry chili paste - 1tea spoon
8. Dry red chili paste - 1 tea spoon
9. Salt to taste
10. Sugar - 1 tea spoon
11. Turmeric Powder  as  required
12. Garam masala powder - 1 tea spoon
13. Coconut ( finely chopped ) - 2 - 3 table spoon
14. Coconut ( grated ) -  5 table spoon
15. Bay leaf - 2 pieces
16. Whole cumin seeds - 1 tea spoon
17. Ghee ( clarified butter ) - 1 table spoon
18. Whole cardamom ( slit and crushed ) - 1 pieces
19. Ripe tomato - 1 ( cut into very finely chopped )
20. Potato - 1 , ( peeled and cut into cub pieces )

Methods :

1. Take  a bowl  and  add gobindobhog  bhog rice  into the bowl  . Pour 1 cup water into the bowl . Soak the rice for about  3 - 4 hours . Cover the bowl and keep a side .

2. Wash and clean the thor or banana steam under running cold water and keep a side  . Cut into both sides end of part . Cut and remove outer skin lairs from the banana stem .  Cut  into very finely chopped  pieces  to  banana steam . Keep a side . Take  a bowl  and  pour  water into the bowl . Marinate  banana steam with turmeric powder and sprinkle  some salt . Mix it very  well  and cover it . Keep a side for about 5 - 6 hours .

3. After 6 hours , take a pressure cooker and add the marinate banana stem into the pressure cooker . Pour  the   water  into the pressure  cooker .Cover and close the lid . Pressure cook   for    2  whistles . Then switch off the flame . Keep a side and allow to cool .  Pressure  will  be   releasing  naturally    from  the pressure cooker . Once  the pressure release  completely . Then open the pressure cooker . Drain , strain  and  squeeze  out  excess water   from the boiled  banana steam . Put the boiled  banana stem ( thor ) into  other  bowl . Keep a side and allow to cool .

4.   Once it completely cool . Then  start to  mashed the banana stem ( thor )  with  hand  . Keep a side .

5.  Drain out the water from the  gobindobhog  rice and keep a side .

6. In a wok  or pan  and  heat the  oil .  When oil is completely hot .

7.Then  add  cube potato into the hot oil . Fry till golden brown color. Take out  from  the oil . Keep a side .

8. Fry  gobindobhog rice in same  oil . Fry till golden brown color . Take out from the oil . Keep a side .

9. Next  add  finely chopped coconut  into same  oil . Fry till golden brown color . Take out them and keep a side .

10. Now add oil into the wok . Heat the oil and heat for about 2 minutes .

11. Temper with  bay leaf , cumin seeds and crushed cardamom . Fry till golden brown color . When fragrance comes from the spices .

12. Next  add  finely chopped tomato . Saute for few minutes .Saute till tomatoes are soft .

13. Add salt to taste and turmeric powder . Mix it very well . Saute for few seconds . 

14. Add kashmiri dry red chili powder  , add  1 tea spoon sugar ,  dry red chili  powder , cumin powder    coriander powder  .  sprinkle   few drops of water  . Stir constantly   prevent  to the  all spices  from  burning   . Saute  all the spices . When  All  the  spices  starts  to  separate .

15. Next add  Mashed banana stem ( thor )  into the spices  and  mix it very well .

16. Now add  grated coconut , fried potato , fried gobindobhog  rice , fried  chopped  coconut , cashew nuts and raisins  . Mix it very well.

17. Add 1 cup of water into the spices and Boiled stem ( thor ) . Mix it very well  .

18. When water is evaporated from the curry . Then add 1 tea spoon of  ghee  and  1 tea spoon of gram  spices  powder into the curry . Mix it very well .

19. Switch off the flame .

20. Transfer to a serving bowl .

21. Serve hot .

Narkol Diye Chichinga / Narkel Diye Chichinga / Snake Gourd Curry With Coconut

Ingredients :

1. Snake Gourd - 4
2. Coconut Grated - 1 cup
3. Onion - 2
4. Ripe Tomato - 1
5.Salt to taste
6. Turmeric Powder as required
7. Sugar - 1 small  tea spoon
8. Nigella seeds / Kalo jeera - 1 tea spoon
9. Mustard oil as required
10. Water as required
11. Whole  Poppy Seeds - 1 table spoon
12. Whole  Mustard Seeds - 2 tea  Spoon
13. Green Chili - 3

Methods :

1. Wash and clean the snake gourd  thoroughly  with water .
2. When it is done . Dry the snake gourd skin with cotton towel .
3. Remove the snake gourd skin very well  . Cut and remove the end of part  .
4. Then cut the snake gourd  into finely chopped . Keep a side .
5. Peel the onion from skin . Cut into very finely slices .
6. Wash and clean tomato . Cut the tomato into  very finely chopped .
7.Take a small  bowl  .Add water , whole poppy seeds , and add whole mustard seeds into the bowl . Soak for the spices 1 hours .
8.After 1 hours , drain the water from spices . In the mixer grinder jar , add into  soak poppy seeds , soak mustard seeds  and green chili .  Add 1 tea spoon of water gradually  into mixer grinder jar . Grind it . Make a smooth paste from the spices . Pour the spices into the bowl . Keep a side .
9. Take a kadai . Then add oil into kadai . Heat for oil few minutes . When oil is  completely hot  and smoking . Temper with nigella seeds . Stir for few seconds .
10. Next add finely slices onion into kadai . Fry the onion till light golden color .
11. Then put finely chopped snake gourd into the hot oil  and add sprinkle  salt to taste on the finely chopped snake gourd  . Keep stir . Mix it very well . Cover it . Cook for 5 minutes .
12. After 5 minutes , open the cover .  Check  the Snake gourd and snake gourd  release more water . Cook for another 5 minutes . Cover it again  .
13. After 5 minutes open the cover , when snake gourd 50% tender  .
14. Then add finely chopped ripe tomato . Cook till tomatoes are soft .
15. Then add turmeric powder and sugar . Saute for few seconds .
16. Next add poppy seeds paste , mustard seeds paste , green chili paste  into the snake gourd . Mix it very well . All pieces saute  for few minutes .
17. Next add grated coconut on the  snake gourd . Mix it very well . Saute for few seconds .
18. Then add 1/2 cup of water into the kadai  . Mix it very well and cover it . Cook for 10 minutes .
19. When water is evaporated from the curry .
20. Transfer the  curry  to a serving bowl .
21. Serve hot .
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Bandhakopir Ghonto ( Bengali Recipe ) / Bengali Style Bandhakopir Ghonto / Bengali Style Cabbage And Potato Curry

Ingredients :

1. Potato - 1
2. Cabbage - 1 ( medium )
3. Ripe Tomato - 1
4. Whole cumin seeds - 1/2 tea spoon
5. Dry red  chili powder - 1 table spoon
6. Kashmiri dry red chili powder - 1 table spoon
7. Cumin powder - 1 table spoon
8. Coriander powder - 1 table spoon
9.. Salt to taste
10. Turmeric powder - 1 teaspoon
11. Ginger paste - 1 table spoon
12. Sugar - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Ghee ( clarified butter ) - 1 table spoon
15.Water As Required
16. Bay Leaf - 2 pieces
17. Oil As Required 

Methods :

1. Wash and clean the potato . Peel the potato  from  skin .When it's done . Then cut into medium size pieces .Keep aside .
2. Wash and clean the cabbage by the water . Cut the cabbage into finely chopped . Keep aside .
3. Wash and clean the ripe tomato  and finely chopped . Keep aside .
4. Take a pressure cooker . Add the finely chopped cabbage into the pressure cooker . Pour the water as required  into the pressure cooker . Cover and close the lid . Cook for 1 whistles .
5.Open the pressure cooker . Keep aside .
6. Take a wok . Heat  oil into the wok . When   oil   start  to smoke . Now oil is ready for the cabbage curry preparation .
7.Now add cube potato into the wok . Fry till golden color . When it is done . Take out them from the oil . Keep aside .
8. Same oil add whole cumin seeds and bay leaf . Both spices  fry for 1 minutes .
9.Then add finely chopped tomato  and salt to taste . Fry till tomatoes are soft and leave water .
10. Then add turmeric powder and sugar . Fry for 1 minutes .
11. Add cumin powder , coriander powder , dry red chili powder , kashmiri dry red chili powder and add some  water  1 tea spoon if required .Saute until  oil become separates from the masala .
12. Then add boiled cabbage and fried potato . Mix it very well . Cook for 1 minutes .
13. The add 1 cup water ( if you wants add more water in cabbage curry add it ) .  Cook for 10 minutes . Cover and close the lid .
14. After 10 minutes ,open the cover . When water is evaporated from the curry . Potatoes are soft and tender . Reduce heat to very low .
15. Add garam masala powder 1 tea spoon into the curry . Mix it very well . Cook for 1 minutes .
16. Then switch off the flame . Add 1 table spoon of ghee in the curry . Mix it very well .
17 . Transfer curry to a serving bowl .
18. Serve hot .

NARKEL DIYE KOCHUR LOTI / TARO STOLON WITH COCONUT CURRY

Ingredients :

1. Kochur Loti ( Taro Stolon ) -  500 gm
2.  Coconut grated - 1 cup
3. Salt to taste
4. Turmeric powder  - 1/2 tea spoon
5. Sugar - 1 tea spoon
6.   whole  Kalojeera / nigella  seeds  - 1/2 tea spoon
7.Mustard oil as required
8. Whole  Poppy seeds - 2  table  spoon
9. Whole black mustard seeds  - 2 table spoon
10. Whole green chili  - 5

Methods :

1. Peel  the kochur loti . Cut the loti   1/2  inch ( half inch ) pieces .

2. Take a grinder machine . Add into grinder  whole mustard seeds 2 table spoon ,  poppy   seeds 2 table spoon and add whole green chili . Make a smooth  masala paste . Keep aside .

3. Switch on the flame . Take a wok . Add mustard oil . When oil is hot . Put 1/2 tea spoon nigella seeds or kalojeera . Stir for few seconds .

4.Add  loti   into   the  wok . Add salt to taste . Cover the  wok . Cook till 10 minutes . Cook for low flame .

5. After 10 minutes . Open the cover . When lotis  are half cooked  and half soft .

6. Then add turmeric powder  1 tea spoon , 1 tea spoon of sugar and  coconut  grated . Mix it very well .

7. Put grind masala  paste mixture ( poppy seeds , mustard seeds and green chili paste ) . Mix it very well . Add 1 cup of water . Cook it for 10 minutes .

8. After 10 minutes open the cover . Lotis  water is evaporate . Lotis  are tender . Now it's done . Switch off the flame

9. Now add 1 tea spoon of mustard oil into the lotis curry . Mix it very well .

10 . Transfer to an other bowl .

11. Serve hot with boiled rice .

Chal Potol ( PARWAL / POINTED GOURD WITH RICE FLAVORED GRAVY )

   
Parwal  / Pointed Gourd  available in the market . It is a Summer Season Vegetable . Traditional Bengali Cuisine  is  made in any of  occasion  . Parwal / Pointed Gourd High Source Of  Vitamin A , B , E , Protein & Carbohydrate . Parwal / Pointed Gourd  is  best  source of  Micro nutrients . It is  good for Children  , Adolescence Girl & Boys , Good for Eye , Skin  .  

    Ingredients : 

   1. Parwal / Pointed Gourd / Potol   - 10
   2. Gobindo Bhog Rice / Basmati Rice  - 1/2 cup ( I have Used In Gobindo Bhog Rice in this recipe  ) 
   3. Turmeric Powder As Required
   4. Salt To Taste
   5. Sugar - 1 tea spoon  
   6. Ginger As  Required 
   7. Cumin Powder - 1 Table spoon 
   8. Coriander powder - 1 Table Spoon 
   9. Whole Kashmiri Dry Red Chili - 1 Pieces 
   10. Oil  As  Required 
   11. Ghee / Clarified  Butter - 1 Table Spoon 
    12. Garam Masala Powder - 1 Tea Spoon 
   13. Bay Leaf - 2 Pieces 
   14. Slit & Crushed Cardamom - 1 Pieces 
   15. Whole Cumin Seeds - 1/2 Tea Spoon 
   16. Potato - 1 
    17. Ripe Tomato - 1
     18. Raisins - 3 Table Spoon 
     19. Cashew Nuts - 1 Table Spoon  





11

Methods :

1. Wash  and clean  the rice  very well .

2. Soak the rice  into  the  water for 3 hour . Drain the water completely and strain it .

3. Soak the raisins into the water for about 4 -5 hours . After 5 hour , you can  see that , the raisins are increased   double  from  the  original size .

4. Peel the potato and cut into medium size cubes . Keep aside .

5. Peel the   pointed guard  with few portion . Cut and remove  the pointed gourd both  sides end portion . Cut into 2 medium  pieces .

 6.Grind into ginger , kashmiri dry red chili , cumin seeds and coriander seeds . Pour into 1 tea spoon      of water gradually . Make a smooth paste .

7. Add  Oil  in  a work . Heat for oil 2 minutes . When oil  is completely hot . Then add potato pieces and fry for both sides . When  potato are  one side  fry flip the other sides and fry it . Take out the fried  potato pieces from the oil . Transfer to a bowl . Keep  aside .

8. Same oil and same work .  Put the Parwal / pointed gourd   pieces  and fry it . Fry for both sides . When parwal  /  pointed gourd  are   completely  fry . Take out the fried  parwal / pointed gourd  pieces from the oil . Transfer to a bowl . Keep a side .

9. Add  soak and strain rice . Fry till golden brown color . Transfer to other bowl . Keep a side .

10. Add oil  into the work . When  oil is starts smoking . Then add crushed and slit 1 pieces of cardamom , 1/2 spoon of  whole cumin , and add bay leaf . Stir for few seconds . When nice aroma comes out from the oil .

11. Then add  fried potato , fried parwal / pointed gourd  and fried gobindo bhog  rice . Mix it  very well .

12. Add 1/2 tea spoon of turmeric powder , salt to taste , add 1 teaspoon of sugar  and add  1 cup of ripe tomato . Mix well . Saute for few seconds . Add soak raisins and whole cashew nuts . Mix well .


13. Add  cumin paste , ginger paste , coriander paste , kashmiri chili paste , and chili paste . Saute for 2 minutes . When oil  is starting separates form the msala . Then add water as required . Cover it.

14. Open the cover .When all the ingredients are tender and soft . Gravy is thicken .

15. Add 1/2 tea spoon of garam masala powder and add 1 tea spoon of ghee .

16. Switch off the flame .

17. Transfer to a serving bowl .

18. Serve hot . You can serve it  with  hot steam  boil  Rice . 

Bengali Style Enchor Er Dalna / Bengali Style Kathal Ki sabji / Bengali Style Potato & Jackfruit Curry ( No Onion & Garlic Recipe )

Kathal dalna  or Raw Jack fruit  curry is an ordinary vegetables curry . It is made  from unripe  jack fruit . It is  a tasty , simple , and ordinary  curry .

In  every  Bengali ,   the   Raw  green jackfruit     is   called   Gachn Patha , it is a meat like taste or  texture   ( Which  means is plants or trees mutton curry )   or (  Which means is  substitute  of vegetables    plant or tree mutton curry )  from  unripe jack fruit . Unripe jack fruit is  substitute for vegetarian  in  Bengali's  . 

Unripe  or young jack fruit  is a very  sticky vegetables . This vegetables  difficult  part is peeled  from  unripe jack fruit  skin . Then also difficult part is cutting  from  unripe jack fruit .

Chop , Cutlet , Kathal kofta , Kather dalna or jack fruit curry , Kathal Biryani  , Dal , and  Enchor chingri ( unripe jack fruit  curry with prawn fish )    is  made from unripe jack fruit . Jack fruit tree is popular  in South -  East Asia  ( like  Bangladesh , Sri lanka   ,  India, Philippines , Indonesia , Thailand and  Vietnam ) .

Unripe jack fruit is  tasteless and bit sour  of taste .  Unripe jack fruit is a Summer Special Vegetables .  

This curry  is made  from raw green jack fruit , potato , tomatoes , bay leaf and others spices . It  is a without  onion and garlic  the  curry . It is  easy to make  from unripe jack fruit .It is a  tomato and garam masala  based  curry recipe .

While  you are finishing  the cutting  to unripe jack fruit . You should soak  in  of  water  to cut  unripe jack fruit pieces . You can also along as   added  few drops of oil in water .  Unripe jack fruit is  a hard vegetables . 

It is a 4 in 1 recipe . First part is peeled and cutting unripe of  jack fruit . It is a trouble and difficult part from unripe jack  fruit .

Next part is boiled  methods  of unripe jack fruit  pieces .  Third  part is  drain and strain water from boiled  unripe jack fruit . Fourth part is  curry methods of boiled unripe jack fruit . So , this  process  is long .

But this curry taste is awesome and unique . The   curry is also popular in India and Bangladesh . Ripe jack fruit is  also tasty fruit  . 

Main ingredients is  potato and unripe jack fruit . It goes very well  with rice and Indian bread . This curry  is a side dish . Jackfruit  is good sources of  Antioxidants , Vitamins , and Minerals . Jack fruit is good for Diabetics patients .

This curry serve  is as during lunch .

Here is Full of Recipe   ( How To Make Unripe Jack fruit Curry With Potatoes )

Ingredients :

1. Raw  Jack fruit /  Kathal  -  1 medium  bowl , (  peel , Cut  into  Medium size Cubes or pieces )

2. Potato  - 1 , ( peel , cut  into  medium size cubes )

3. Salt  To Taste

4. Sugar - 1 Table Spoon ( optional )

5. Turmeric Powder As Required

6. Mustard  Oil  As  Required

7. Bay leaf  - 2 Pieces

8. Crushed  Green Cardamoms  - 2 Pieces

9. Whole cumin  Seeds - 1 tea spoon

10. Kashmiri dry red chili paste or powder - 2 table spoon

11. Curd / yogurt ( beaten )  -  1/2 cup  or half  cup

12. Ripe Tomato - 1 finely chopped

13. Cumin  Powder  or Cumin Paste - 2 Table Spoon

14. Coriander  Powder  or Coriander  Paste - 1 Table Spoon

15.  Dry  Red  Chili Paste -   1  Table Spoon

16. Garam  Masala Powder - 1 Table Spoon

17. Ginger  Paste - 2 Table Spoon

18. Ghee / Clarified Butter - 1 Table Spoon

Methods :

1. Step - 1 , Take a pressure cooker . In the pressure  add the jack fruit , salt  and  turmeric powder and  pour  water  mix it very well  . Cover and  close the lid  and  pressure  cook  till  2 whistles , Switch off the flame . Keep  aside . Once  pressure is    releases .  Open the cooker . Drain the water and strain it  from boiled unripe jack fruit . Transfer Raw Jack fruit  in  a  bowl .

2.  Step - 2 , Take a wok .Then add oil . When  oil  is  completely hot .  Add  potatoes  and  fry till light yellow . Stirring  occasionally . When  potatoes are done . Take  them out from the wok . Remove and drain potatoes .

3. Step - 3 , In  same oil  and  heat  the  oil .  While oil is completely hot . Then add bay leaf , whole cumin seeds and add  green  crushed  cardamom . Stir for a few seconds  .  Then add boiled jack fruit ,  add salt  to taste and add finely chopped  ripe  tomato  and saute  till  10 minutes . Reduce heat very low . Stirring  occasionally .

4. Step - 4 ,  Then add turmeric powder , saute till  2 - 3 minutes . Next add sugar ( optional ) . Saute till few seconds . Now add  Ginger paste 2 table spoon , cumin paste or cumin powder  2  table spoon , coriander paste or powder  1 table spoon , kashmiri dry red chili paste or powder  2 table spoon , dry red chili paste  1 table spoon and add  curd / yogurt  1/2 cup . Mix it  very well . On  medium  flame .  Fry  till oil starts to separate  from  sides . Then add fried potatoes  and add 1 table spoon garam masala powder . Mix well . Then pour  2 cup of  water into the curry  . Mix it very well . Cover the wok .

5. Step - 5 , After 10 minutes , when potatoes are tender and raw jack fruit are soft   . Then switch off the flame . Now  add 1 tea spoon of  ghee / clarified butter  into the curry .  Mix well . Transfer in  a serving bowl .

6. Serve hot .