Una’s Chingri and Kacha Kathaler Bichir Bhorta (Shrimp-Jack fruit Seeds)

    40 mins

    Jack fruit seeds are very popular during summer in the Bengal. Often times the seeds are toasted and mashed to make this yummy bhorta. It makes a great pair with steamed white rice!


    Dhaka, Bangladesh
    7 people made this

    Serves: 5 

    • 1 cup Jack fruit seeds
    • 2 tablespoon mustard oil
    • 3-4 dry red chillies
    • 1/2 cup shrimps
    • 1 handful coriander leaves
    • 1/2 cup sliced onions
    • As needed salt

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Toast the jack fruit seeds on a hot tawa or a pan on high heat. Set the roasted seeds aside on a plate for cooling.
    2. Peel off the burnt skin of the seeds.
    3. On the same tawa, add the mustard oil and fry the dry red chilies on medium heat. Set aside the fried red chillies when the chillies turn slightly dark.
    4. On the same tawa with the hot mustard oil, add the shrimps and fry until they turn a bit golden.
    5. Place the fried shrimps and chillies,toasted jack fruit seeds,coriander leaves, sliced onions and salt on a "sheel pata". "Sheel Pata" is a flat stone with a cylindrical stone that is rubbed back and forth to grind the ingredients.
    6. Grind the ingredients until the jack fruit seeds have broken down into small bits of pieces and the onions, chillies, shrimps and coriander have turned into a paste.
    7. You can sprinkle a few drops of water, but do make sure that the mixture does not get watery. The bhorta is supposed to be a bit dry. You can also use a mortal and pestel to grind the ingredients, but a "sheel pata" would give the best effect for mixing the ingredients really well and bringing the essence of the recipe.Serve with onions and coriander leaves.

    Serving suggestion

    It is great to have with plain white rice. I personally also like having daal with the bhorta and rice.

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    Reviews in English (2)


    My mouth is already watering. I'll definitely try this. Thanks for sharing this recipe  -  25 Jun 2015


    I love vorta. I m gonna try this one. Looks so yummy. Thanks  -  29 Mar 2016