Easy Kacha Kathal/Echor curry/Green Jackfruit recipe

This Easy Kacha Kathal/Echor curry/Green Jackfruit recipe, is often called the “vegetarian meat” of Bengal — and for good reason. Its fibrous texture soaks up spices beautifully, turning into a curry that’s bold, comforting, and deeply nostalgic. In many Bengali homes, Echor Curry is a rainy-day ritual. A festive favorite when meat is off the menu but flavor is non-negotiable. Cooked with a medley of warm spices like bay leaf, red chilis, and garam masala, this dish celebrates the simple richness of traditional Bengali cooking.

In historical Bengal, especially during the pre-independence era, echor was considered a delicacy and was often prepared for special occasions like weddings or family feasts. Before refrigeration and year-round produce became common, summer crops like jackfruit were preserved and utilized in a variety of ways. Cooking with Kacha Kathal/Echor curry/Green Jackfruit recipe was not only practical—it was also seen as an act of culinary finesse, as it required skill to peel, cut, and prepare the sticky, fibrous fruit.

During British colonial times, echor was even dubbed “tree mutton” due to its meat-like appearance and was often served as a vegetarian alternative in zamindari households (landowner estates). It symbolized resourcefulness and creativity in Bengali kitchens, especially among homemakers who mastered turning simple seasonal produce into rich, layered dishes.

Today, Kacha Kathal/Echor curry/Green Jackfruit recipe holds both cultural and nostalgic significance, evoking memories of summer mornings when families would gather to peel and chop fresh jackfruit in preparation for a hearty mid-day meal. It is best served with roti.paratha or white rice.

Lubainah

Easy kacha kathal echor curry green jackfruit recipe

Tender green jackfruit slow-cooked with spices, Echor Curry is a Bengali classic that brings meaty texture and homestyle warmth—without the meat.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 5 people

Course: Dinner, Lunch

Cuisine: Bengali

Ingredients Method Notes

Ingredients

  

For Frying the Jackfruit

• 2 cans green jackfruit in water or brine drained and washed
• 2 tbsp mustard oil
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder

For the Curry

• 2 tbsp mustard oil
• 1 medium onion thinly sliced
• 1 bay leaf
• 2 dried red chili
• 1 tsp coriander powder
• 1 tsp red chili powder adjust to taste
• 1 cup water or as needed
• 1 tsp garam masala
• 1-2 green chilies slit lengthwise
• salt to taste

Method

 

1. Drain and rinse the canned jackfruit well. Pull or shred the pieces slightly with your fingers or a fork for better texture.
   
2. Heat oil in a pan over medium heat. Add turmeric and red chili powder. Toss in the jackfruit and fry for 3-4 minutes until tender. Remove and set aside.
   
3. In the same pan, add mustard oil. Add the thinly sliced onions and cook until golden. Saute bay leaf and dried red chili for a few seconds, after adding it to the onions.
   
4. Stir in coriander powder and chili powder. Cook for 1–2 minutes until the spices lose their raw smell.
   
5. Add the fried jackfruit back to the pan. Season with salt and pour in water. Cover and simmer for 10–15 minutes until everything is tender and flavors come together.
6. Sprinkle garam masala and add slit green chilies. Let it sit covered for 2–3 minutes before serving.
   

Notes

Using canned jackfruit:
Canned green jackfruit is a great shortcut — it’s soft, pre-cut, and easy to rinse and cook. Make sure to drain and rinse it well to remove the brine flavor before frying.

Using fresh jackfruit (if available):
If you’re lucky enough to get fresh green jackfruit (unripe, not the sweet ripe kind), here’s how to prep it:

• Grease your hands and knife: Jackfruit releases a sticky sap when cut. Rub oil on your hands, knife, and cutting board to prevent sticking.
• Peel and chop: Remove the thick green skin with a sharp knife. Cut the inner flesh (white part and core) into chunks. You can include the seeds too — they soften when cooked.
• Boil before cooking: Place the chopped jackfruit pieces in a pot of water with a pinch of turmeric and boil for 15–20 minutes or until fork-tender. Drain well before using in the recipe.
• Proceed as usual: After boiling, you can follow the same frying and curry steps in the main recipe.

Texture tip:
Frying the jackfruit (whether canned or fresh) before adding it to the curry helps it hold shape and absorb spices better.

Oil choice:
Mustard oil gives a traditional Bengali flavor, but you can substitute with any neutral oil like sunflower or canola.

Chili levels:
This recipe has medium heat. Adjust red chili powder and green chilies according to your spice preference.

Water consistency:
Add more or less water based on how thick or soupy you want the curry.

Serving suggestions:
Serve hot with plain rice, basmati, roti, or paratha. It also pairs beautifully with dal for a complete vegetarian meal.

You can check out another delicious vegetarian recipe here Mushroom Alfredo Pasta