Tuesday, 18 August 2015

Pachan (পাচঁন)

Pachan (পাচঁন)
Pachan (পাচঁন) - শুভ চৈত্র পার্বন এর বাংলাদেশের নোয়োখালী জেলা- একটি বিশেষ্ খাবার Pachan means a recipe with five different types of vegetables as per Bengali cuisine. Generally on Chaitra Sankranti (a Bengali festival) we have this recipe.  But we use more than five types of vegetables in that recipe along with Raw Jackfruit.  In this recipe I used 25-30 types of vegetable including neem leaf,bhrami shaak, kundru(telakuchi), tulshi pata (leaf), kancha Haldi (raw turmeric) , Roasted dried bean seeds & lots of regular vegetable. Spices used mainly Ginger paste, Black pepper paste / powder and Dhaniya paste/powder , Turmeric paste,Red Chili Powder, Bay leaf, Panch Phorn. Raw Jackfruit is one of the main ingredients for this recipe.
  This is very famous recipe from Bnagladesh Nouakhali dist on Chaitra Sankranti (summer special) day.

500 grm raw jackfruit
1 bowl vegetables (pumpkin, ridge gourd, beans, carrot, brinjal, potato, raw banana, sweet potato, Bitter Gourd, drumstick, radish etc. – cut in small pieces)
Varity of Green leafy vegetable- (whatever is possible you can add)
Cholar Dal-er Bora(Bengal Gram  Fritters)
Roasted hyacinth bean dry seeds (sheem-r shukno bichi)
2-3 Green chillies
1 Bay leaf
1 Dried Red chilli
1/2 tsp Panch phoron (Bengali mixture of 5 spices)
1/2 tsp Ginger paste
1/2 tsp Turmeric powder
1/2 tsp jeera powder
1/2 tsp dhania powder
Salt to taste
1/2 tsp sugar
Little ghee
Mustard Oil


Boiled the cut jackfruit pieces with a pinch of turmeric powder and salt until just done. Jackfruit cooks very fast. Drain and keep aside.

Roast the hyacinth bean dry seeds (sheem-r bichi) then boil with salt until become soft , now peel the skin and keep aside.

Make the Cholar Dal-er Bora separately and soak in water for 3-4 minute to make them soft.

Heat oil in a pan. and one by one add the dry red chilli, bay leaf & panch phoron.
Let the aroma comes out of the spices.
Now add the cut vegetables (You can add as many types of vegetables as you want & green chillies into that pan.
Sprinkle little salt & turmeric powder & stir them well.
Cook covered for 12-15 minutes in medium heat.
Occasionally stir the vegetables so that they do not get burnt.
Now add the boiled the jack fruit pieces with all the spices & mix them well.
Stir for 4-5 min & add around 1/2 glass water or as required, it will be a little dry thick curry. Now add the boiled hyacinth bean seeds and daler bora and mix well.
Check for salt & spice. If require you can add 1-2 green chillies.
Spread 1/2 tsp ghee and graam mashala powder. PACHAN is ready & serve with hot rice or roti/chapati/paratha.

It tastes awesome & also very nutritious

Tip : when you cut a raw jackfruit, you'll see some sap got stuck to your knife. Place the knife over the flame of gas for a minute, then rub with newspaper, your knife will be clean.

Recipe By : Manna Majumder

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