Mangsher Chorbi diye Echorer Dalna
Tender raw jackfruit slow-cooked with rich mutton fat and aromatic spices in a classic Bengali style.
👩🍳 Process
Heat white oil in a pan, add cubed potatoes, and sauté them until they get some color. ▶ 1:14 medium-high
Remove the fried potatoes from the pan, then add mustard oil to the same pan. ▶ 2:11
Add cumin seeds, bay leaves, cardamoms, cloves, and cinnamon sticks as tempering (phoran). ▶ 2:22
Add the chopped onions and sauté until lightly golden. ▶ 2:31
Add ginger and garlic paste, then sauté well to remove the raw smell. ▶ 3:19
Add the chopped tomatoes and mix well. ▶ 3:29
Add 2 big spoons of onion-dry red chilli paste and cook together. ▶ 3:38
Add 1 tablespoon of salt and the mutton fat (chorbi). Sauté everything well. ▶ 3:50
Add 1 teaspoon of turmeric powder and cook until the oil starts separating from the spices. ▶ 4:05
Add the fried potatoes and boiled jackfruit, and mix thoroughly with the spices. ▶ 5:02
Add 1 teaspoon of sugar and combine well. ▶ 5:28
Cover the pan and cook for 3 to 4 minutes. ▶ 5:40 4 min · low
Pour in 1 large cup of water, cover, and let it simmer for 5 to 6 minutes. ▶ 5:52 6 min
Add 1 tablespoon of garam masala powder and stir well. Turn off the heat, cover, and let it rest for 5 minutes. ▶ 7:03 5 min
