Home / Recipes / Echore Muri Ghonto (Raw Jackfruit cooked with Basmati Rice - Bengali style)

Photo of Echore Muri Ghonto (Raw Jackfruit cooked with Basmati Rice - Bengali style) by Bethica Das at BetterButter
707
2
5.0(1)
0

Echore Muri Ghonto (Raw Jackfruit cooked with Basmati Rice - Bengali style)

Feb-22-2018
Bethica Das
30 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Echore Muri Ghonto (Raw Jackfruit cooked with Basmati Rice - Bengali style) RECIPE

Muri Ghonto or Fish Head Curry is a traditional Bengali cuisine prepared with fish head, some soaked rice along with the usual spices into a thick gravy. The quantity of rice can be adjusted according to individual preference. It can be made into a curry form or a pulao. But here is a vegetarian version of the said dish with green jackfruit. This is a very good combination and it also goes by the name of Jackfruit Pulao, where the rice happens to be the predominant ingredient. But I used slightly less as I wanted to prepare into a curry form. If making a pulao increase the quantity of rice and cook it in ghee. Traditionally it is prepared with a local rice variety called Gobindo Bhog, but in the absence of it you can make do with any Basmati rice. The curry form can be enjoyed with either rice or chapattis.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Side Dishes

Ingredients Serving: 3

  1. 1 small Echore (green jackfruit), cubed & boiled
  2. 1/2 cup green peas (I used frozen ones)
  3. 1 potato, cubed
  4. 2 tbsp. rice, soaked for 30 minutes
  5. 2 tbsp. mustard oil
  6. 1-2 bay leaves
  7. 1" cinnamon stick
  8. 2 green cardamoms
  9. 4 cloves
  10. 1/2 tsp. cumin seeds
  11. 1 onion, chopped
  12. 1 tsp. ginger-garlic paste
  13. 1 tsp. tomato paste
  14. salt to taste
  15. 1/2 tsp. turmeric powder
  16. 1 tbsp. roasted coriander-cumin powder
  17. 1/2 tsp. garam masala powder
  18. 1 tsp. red chili powder or to taste
  19. 1 tsp. ghee
  20. coriander leaves to garnish

Instructions

  1. Heat oil and fry the potatoes till light brown. Drain and keep aside.
  2. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves & cumin seeds.
  3. Add the onions and saute till light brown.
  4. Add the ginger-garlic paste, tomato paste & all powdered spices mixed with little water.
  5. Add the rice and combine well.
  6. Then add the boiled jackfruit, peas & fried potatoes
  7. .......followed by 1 1/2 cups water.
  8. Simmer, covered on low flame till done. Add ghee and mix well.
  9. Serve, garnished with coriander leaves.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shelly Sharma
Feb-23-2018
Shelly Sharma   Feb-23-2018

Yummilicious.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE