Monday, October 4, 2010

Kashmiri Eachor


Onion Paste ~ 3 tbsp
Yogurt ~ 3 tbsp
Garlic paste ~ 1 tsp
Ginger Paste ~ 2 tsp
Sugar ~ 1 tsp heaped
Turmeric Powder ~ 1/4 tsp

The Gravy
For tempering
Shah Jeera/Black Cumin ~ 1 tsp
Bay Leaves ~ 2-3

For gravy

Onion Paste ~ 2 tbsp
Red Chilli Powder ~ 1 tsp or more.
Kitchen King masala ~ 1 tsp heaped .
Sugar ~ 2 tsp
Salt ~ according to taste
Oil ~ for cooking
Ghee ~ 1tsp (optional)


Since the jackfruit is canned in brine, it becomes a bit salty. So the night before you cook, open the can, drain the liquid, wash the jackfruit several times in fresh water and soak them in fresh water overnightCut the jackfruit pieces in cubes,Make a marinade with the ingredients listed under “For Marinade” and marinate the jackfruit for an hour.Heat Oil in a Kadhai/Frying Pan
Temper with 2 – 3 Bay leaves and 1 tsp (loosely packed) of Shah Jeera/Black Cumin. You can also use the regular White Jeera/Cumin.Add about 2 tbsp of Onion Paste.Fry till the onion turns pinkish brown and you see the oil separate from the onion paste.Lower the heat and Add the jackfruit along with the marinade
Sauté till the masala cooks. In Bengali we use the term “Kashano” which means you have to stir till the masala coats nicely and masala is cooked,Add the Red Chilli Powder, the 1 tsp of Kitchen King Masala and Salt and saute again
Do not add water but sprinkle a little as needed and cook till done. Stir intermittently. Tip:If you at all need to add water to make the jackfruit cook, remeber to dry off most of the water.
After the jackfruit is cooked add 2 tsp of sugar if you want and mix and cook for a couple more minutes. Since I am not very tuned to sourness in food and the canned jackfruit has a bit of sourness I added this step. If you don't want do not add sugar.The canned jackfruit being tender will cook quickly. If you are using the fresh ones you should steam or pressure cook the jackfruit before.
The dish had very little gravy but was moist and was excellent with Rice or Chapati.For my friends I served this with Dal, Egg Curry and White Rice. They loved it and so did we. The best part is it did not take much of my time, fast and tasty. I added a little ghee to this dish and it enhanced the taste. I also realized that a certain hotness of chillies makes it taste better, specially with the canned jackfruit. So if you wish add a little ghee at the end and don't scrimp on the chilli.


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