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Posted by on Jan 31, 2012 in Vegetables | 2 comments

Echor / Spicy Young Jack Fruit

Echor / Spicy Young Jack Fruit
By Rownak Jahan,
January 31, 2012Prep Time: 10 minutes
Cook time: 25 minutes
Yield: 6 serves

I am not very sure that many of us are known to Echor recipe or not. If you are close to Bengali literature, you certain found the word Echor. Echor is actually young jack fruit which is used as a vegetable. Echor / young jack fruit is good source of protein. It used to be very popular among vegetarian.

When I come to Australia, I again get close to Echor/ young jack fruit (thanks to Nipa bhabi). This time is more handy form (green jack fruit can). Hope you will like handy form of old recipe.





• 1 can of jack fruit(280 grams)

• 1 small potato cut into small cube

• 1 large onion sliced

• 1 tablespoon onion paste

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1 teaspoon chilli powder

• ¼ teaspoon turmeric power

• 1 teaspoon coriander powder

• 2-4 green/dry chillies

• 2 cardamom pods

• 1” cinnamon stick

• 1 bay leaf

• 1 teaspoon sugar

• ½ teaspoon roasted cumin powder

• 4 tablespoon oil






How to make:

1. Pour the green jack fruit can in a drainer and place it under running water about 3-4 minutes. Wash well and cut into long strip like the picture. Keep aside.

2. Heat the pan with oil and add onion and cook it till it becomes light brown.

3. Add rest of spices and cook it till oil is separated.

4. Add jack fruit pieces and sauté it about 4-5 minutes.

5. Add potato, salt and 1 and ¼ cup of water.

6. Cook it about 20 minutes or till potato becomes tender.

7. Stir it and check the salt.

8. Add sugar and cumin powder and dry it up. Remove from heat.

9. Serve Echor / spicy young jack fruit with rice.


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Echor recipe was very hard to find online. Great to see you have not forgot this classic.

    • Hard to forget know that every classic Bengali novel remind us echor. Soon I will echor cutlet, hope you will like that.

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