Echoré Kasundi (Raw Jackfruit Cooked in a Dum style with Mustard Sauce – Bong style)

Ingredients

• 500 gms. Echoré (Raw Jackfruit), peeled, diced, washed & rinsed well
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 2-3 onions, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 2-3 tbsp. mustard oil
• 1-2 tbsp. kasundi (bottled mustard paste)
• 1 tbsp. coriander leaves, chopped

Steps

1. Into a kadai / wok, add all the above-mentioned ingredients (except kasundi & coriander leaves).
2. Mix well so that the jackfruit is well coated with all the spices. Cover & simmer on a low flame. Sprinkle some water & stir at intervals till the jackfruit turns tender.
3. Add kasundi & coriander leaves. Give it a gentle mix.
4. Serve with steamed rice or chapatti / paratha.