Echorer Muri Ghonto (Green Jackfruit Cooked with Basmati Rice - Bong Style)

          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. So check out the step by step pictorial recipe to prepare it.

• 1 small Echore (green jackfruit), cubed & boiled
• 1/2 cup green peas (I used frozen ones)
• 1 potato, cubed
• 2 tbsp. rice, soaked for 30 minutes.
• 2 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder
• 1 tsp. ghee
• coriander leaves to garnish

          Heat oil in a pan and fry the potatoes to light brown in colour. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves.

          Add the onions and sauté till light brown. Add the ginger-garlic paste, tomato paste and all the powdered spices mixed with 1/4 cup water.

          Sauté on medium flame till oil separates. Add the rice and combine well. Then add the boiled jackfruit, peas, fried potatoes and 1 1/2 cups water.

          Cover and simmer till the potatoes turns soft and the gravy is reduced according to individual preference. When done, add ghee and combine well. Serve, garnished with coriander leaves.

Heat oil & fry potatoes till light brown. Drain & keep aside.

Temper same oil with bay leaves, cinnamon, cardamoms, cloves

& cumin seeds.

Add onions & sauté till light brown.

Add ginger-garlic paste, tomato paste & all powdered spices mixed

with little water.

Add rice & combine well.

Then add boiled jackfruit, peas & fried potatoes

.......followed by 1 & 1/2 cups water.

Simmer, covered on low flame till done. Add ghee & mix well.

                                             Serve, garnished with coriander leaves.