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Bengali Style Jackfruit Curry | Echor Kosha | Kathal Kosha | Bengali Jackfruit Masala |

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Tarla Dalal

25 March, 2017

Bengali Style Jackfruit Curry | Echor Kosha | Kathal Kosha | Bengali Jackfruit Masala |

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Table of Content

About Bengali Style Jackfruit Curry, Echor Kosha

Ingredients

Methods

How to make Bengali Style Jackfruit Curry, Echor Kosha

Nutrient values

Bengali Style Jackfruit Curry | Echor Kosha | Kathal Kosha | Bengali Jackfruit Masala |

Bengali Style Jackfruit Curry, also known as Echor Kosha, Kathal Kosha or Bengali Jackfruit Masala, is a traditional Bengali delicacy made with tender raw jackfruit cooked in a rich, aromatic blend of spices. The dish begins by marinating boiled jackfruit cubes in mustard oil, curd, ginger-garlic paste, turmeric and garam masala. This step infuses the jackfruit with depth and ensures every cube absorbs flavour beautifully. Known for its meaty texture, raw jackfruit acts as a fantastic base for spices, making this curry truly irresistible.

The cooking process starts with sautéing Kashmiri red chillies and onions in fragrant ghee, creating a rich and enticing base. The sweetness of onions pairs wonderfully with the smokiness of dry red chillies, which is a signature element of Bengali cuisine. When the mixture turns aromatic, tomato purée and cashew paste are added, giving the curry its trademark creaminess and slight tang. These ingredients enhance the richness and provide a well-rounded flavour profile.

A flavorful mix of chilli powder, coriander powder, and cumin powder is then stirred in, deepening the masala and giving it a warm, earthy aroma. Once this masala thickens, the marinated jackfruit is added and cooked until it soaks up all the spices. The gentle simmering with a lid on allows the jackfruit to soften further and take on the taste of the spices, making Echor Kosha a dish full of bold flavours and satisfying textures.

The most defining characteristic of this dish comes from its final tempering. Panch phoron, the iconic Bengali five-spice mix, is lightly sautéed in hot mustard oil and poured over the curry. This finishing touch adds an incredible aroma, with notes of fenugreek, nigella, fennel, mustard and cumin becoming instantly recognisable. The result is a curry with a distinct regional identity—spicy, earthy and deeply flavorful.

This dish also gets a subtle tanginess from curd and tomato purée, balanced with the richness of cashews and the warmth of the spice blend. The combination of textures—from the tender jackfruit to the creamy masala—makes this curry perfect for pairing with Luchi, steamed rice or parathas. Its bold colour, aromatic spices and hearty feel make it a Bengali favourite that is often enjoyed during special meals or festivals.

Is Bengali Style Jackfruit Curry healthy? Yes, when prepared with moderate oil, it can be part of a wholesome diet. Raw jackfruit is high in fibre, aids digestion and offers vitamins and antioxidants. However, the dish does use ghee, cashews and mustard oil, which increase its calorie and fat content. Enjoyed in moderation, it can still fit into a balanced diet, especially when paired with whole grains like brown rice.

Is it good for diabetics, heart patients and overweight individuals? It depends on portion size and preparation. Raw jackfruit has a moderate glycaemic index and good fibre, which may help diabetics when eaten in controlled amounts. To make it heart-friendly or suitable for weight management, one can reduce ghee, limit mustard oil, and minimize cashew paste. The spices, panch phoron and tomatoes offer antioxidants beneficial for heart health, but due to its rich masala base, it is best enjoyed occasionally rather than daily for those with diabetes, heart concerns or weight-related conditions.

Ingredients

for Bengali Style Jackfruit Curry

2 cups boiled jackfruit (kathal / phanas) cubes

4 tsp mustard (rai / sarson) oil

1/4 cup curd (dahi)

1 tsp ginger-garlic (adrak-lehsun) paste

1/4 tsp turmeric powder (haldi)

1/2 tsp garam masala

2 tbsp ghee

3 whole dry Kashmiri red chilli

1/2 cup chopped onion

2 tbsp tomato puree

2 tbsp cashew nut (kaju) paste

1 tsp chilli powder

1/2 tsp coriander (dhania) powder

1/2 tsp cumin seeds (jeera) powder

salt to taste

2 tsp coarsely crushed panch phoron

Method

for Bengali Style Jackfruit Curry

Combine the jackfruit cubes, 3 tsp of mustard oil, curds, ginger-garlic paste, turmeric powder and garam masala in a deep bowl, mix well and keep aside for 10 minutes.
In a deep non-stick pan, heat the ghee, add the whole kashmiri red chillies and onions and sauté on a medium flame for 3 minutes.
Add the tomato purée, cashewnut paste, chilli powder, coriander powder, and cumin seeds powder, mix well and cook on medium flame for 4 minutes, while stirring occasionally.
Add the prepared jackfruit mixture and salt , mix well and cover it with a lid and cook on a medium flame for 6 minutes, while stirring continuously. Keep aside.
Heat the remaining 1 tsp of mustard oil in a small non-stick pan, add the paanch phoron and sauté on a medium flame for a few seconds.
Pour this over the jackfruit curry and mix well.
Serve hot.

Bengali Style Jackfruit Curry, Echor Kosha recipe with step by step photos

How to make Bengali Style Jackfruit Curry, Echor Kosha

1. To make Bengali Style Jackfruit Curry, Echor Kosha. Put 2 cups boiled jackfruit (kathal / phanas) cubes, 3 tsp of mustard (rai / sarson) oil, 1/4 cup curd (dahi), 1 tsp ginger-garlic (adrak-lehsun) paste, 1/4 tsp turmeric powder (haldi) and 1/2 tsp garam masala in a deep bowl, mix well and keep aside for 10 minutes
2. In a deep non-stick pan, heat the 2 tbsp ghee, add the 3 whole dry Kashmiri red chilli and 1/2 cup chopped onion and sauté on a medium flame for 3 minutes.
3. Add the 2 tbsp tomato puree, 2 tbsp cashew nut (kaju) paste, 1 tsp chilli powder, 1/2 tsp coriander (dhania) powder, and 1/2 tsp cumin seeds (jeera) powder, mix well and cook on medium flame for 4 minutes, while stirring occasionally.
4. Add the prepared jackfruit mixture and salt to taste , mix well and cover it with a lid and cook on a medium flame for 6 minutes, while stirring continuously. Keep aside.
5. Heat the remaining 1 tsp of mustard (rai / sarson) oil in a small non-stick pan, add the 2 tsp coarsely crushed panch phoron and sauté on a medium flame for a few seconds.
6. Pour this over the jackfruit curry and mix well.
7. Serve Bengali Style Jackfruit Curry, Echor Kosha hot.