Enchorer Dalna


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Before cutting the jackfruit, apply mustard oil on your hands, to avoid black color. The green unripe one is eaten as a vegetable is know as enchor.

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Makes 4 servings
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To Be Blended Into A Smooth Paste
2 tbsp chopped coriander (dhania)
1 tbsp cumin seeds (jeera)
1 1/2 tsp turmeric powder (haldi)
1 slit green chilli
1 tsp garam masala powder
water as required

Other Ingredients
500 gms raw jackfruit
1 cup chopped potatoes
3 tbsp oil
salt and freshly ground black pepper powder to taste
1/2 tsp sugar
1 tbsp ghee
3 bayleaf (tejpatta)
1/4 tsp cumin seeds (jeera)

  1. Cut the jackfruit into small pieces, remove the outer skin, seeds and the fibrous portion retaining only the fleshy portion.
  2. In a deep pan boil the fruit pieces in enough water for 10 minutes or till cooked.
  3. Drain and keep aside.
  4. Heat 2 tbsp oil in non-stick kadhati, add the potatoes and cook till they turn soft and golden brown in colour.
  5. Remove from the flame and keep aside.
  6. In the same pan, heat the remaining oil and add the grounded masala paste, salt and sugar, mix well and saute, sprinkling water as required, until the masalas turn golden brown.
  7. Add 1 cup of water, mix well and add the boiled jack fruit and the potatoes, mix well and simmer for 5 minutes.
  8. In another pan ,heat the ghee, add the cumin seeds and bay leaves.
  9. When the seeds crackle, pour the tempering on the "enchor dalna" (jack fruit curry) and mix well.
  10. Serve hot.
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This recipe was contributed by shrabani on 29 Jul 2011

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