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Kacha Kathal/Echor curry/Green Jackfruit recipe
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
Cook Time 15 minutes
Total Time 25 minutes
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.
    shredded kacha kathal/echor curry/green jackfruit in a bowl
  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.
    shredded jackfruit tossed in oil and spices
  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.
    spices are poured in the onion mixture
  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.