When I was a child we used to live in a rented house. Our land-lady was an accomplished cook. She used to make fantastic Jackfruit curry. So much so that when years later we had moved to our own house, I used to still visit her for her special enchorer dalna.
However, I always cringed to make it for myself because of the huge labor associated with handling the jackfruit. Seems like god has equipped it with enough armory to fight off chefs like me.
In US jackfruit is easily available in cans. So the war is easily won just by a can opener. Here’s a easy recipe to make enchorer dalna from canned jackfruit.
- 1 can jackfruit
- 2 medium sized potatoes cut into quarters
- 1 small onion finely chopped
- 1 medium tomato finely chopped
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. turmeric powder
- 2 tsp. chili powder
- 1/2 tsp. coriander powder
- Ghee (Clarified butter)
- Whole garam masala ( 2-3 cloves, 1" cinnamon, 2 green cardamom, 2-3 Bay leaves)
Drain the jackfruit and wash the slices thoroughly in water. Soak the slices overnight in cold water to get rid of the taste of brine.
Next day morning drain the water and cut the slices into medium cubes.
Heat oil in a pan and add whole garam masala to it. When the oil becomes fragrant add chopped onions and fry on medium heat till it turns light brown. Add ginger garlic paste and tomatoes to it. Fry till the raw smell goes away and oil starts separating out from the spices.
Add potato and jackfruit cubes to it along with all dry spice powder.
Fry them along with all spices on medium heat so that all the pieces are nicely coated with masala. You can sprinkle little water in between to prevent the spices from burning.
Now pour half a cup of water to it and cook it covered till potato and jackfruit pieces are done. By this time the quantity of water will be reduced to a thick sauce like consistency.
Add 1 tsp. of ghee and sprinkle garam masala powder before turning off the heat. Keep it covered till you serve with hot rice.