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| Pachan (পাচঁন) |
This is very famous recipe from Bnagladesh
Nouakhali dist on Chaitra Sankranti (summer special) day.
Ingredients:
500
grm raw jackfruit1 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
Method:
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.
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
You can vist FB page - https://www.facebook.com/bengalikadai
Recipe By : Manna Majumder
You can vist FB page - https://www.facebook.com/bengalikadai
