Enchorer Dalna (Curried Jackfruit)
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| Ingredients |
- 500 grams Enchor(Jackfruit)
- 4 Potatoes
- 2 tablespoons Coriander paste
- 1 tablespoon Cumin paste
- 1 1/2 teaspoons Turmeric powder
- 1 teaspoon Chilli paste
- 1 teaspoon Garam masala powder
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- 2-3 Bay leaves
- 1/4 teaspoon Cumin seeds
- 3 tablespoons Oil
- 1 tablespoon Ghee
- Sugar (As per taste)
- Salt (As per taste)
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| Method |
Peel off the outer skin of the jackfruit. Remove seeds, if any. Also throw away the fibrous portion of the jackfruit retaining only the 'meaty' portion. There is a layer of skin between the seed and the fruit. Ensure that this is also removed and thrown away.
Cut the jackfruit in bite size or a little larger pieces. Place in a pan with water to cover and boil for approximately 15 minutes. Remove from fire. Drain well. Peel and cut the potatoes in four lenghtwise and then cut across to make 8 pieces. Heat oil in karai. Fry the potatoes until lightly browned. Remove from pan. Add all the masala pastes, salt and sugar to taste to the pan. Stir well and fry several minutes sprinkling water as necessary. Continue stirring and frying until masalas change colour.
Add one cup water, stir and add the boiled jackfruit and the potatoes. Simmer gently until the potatoes and enchor are both cooked and there is a small amount of gravy in the pan. In a separate pan or karai, heat 1 tablespoon of ghee. Add the bay leaves and whole cummin seeds. Stir-fry until the masalas stop spluttering. Pour on to Enchor Dalna. Stir well.
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Other Details |
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Serves: 8
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Time: 40 mins.
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Category: Main Course | State: West Bengal | Submitted by: System
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