Enchor-er Dalna India

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Enchor-er Dalna India

 

2 cups enchor or green jackfruit

2 potatoes

2 tsps. coriander paste

1 tsp. cumin paste

1 1/2 tsps. turmeric paste

1 tsp. chili paste

1 tsp. garam masala

2 to 3 bay leaves

1/4 tsp. whole cumin seeds

4 tsps. ghee

salt and sugar to taste

 

Cut the jackfruit into small pieces, remove the outer skin, seeds, the fibrous

portion, retaining only the 'meaty' portion. Boil the fruit in a pan of water

for 15 minutes and drain well. Peel and cut the potatoes in quarters

lengthwise, then cut across to make 8 pieces. Heat ghee and fry the potatoes

until light brown. Remove from the pan and set aside. Add all the spices,

pastes, salt and sugar to the pan. Stir well and fry several minutes,

sprinkling water as necessary. Continue stirring and frying until spices change

color. Add one cup water, stir and add the boiled enchor 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, add the bay leaves and

whole cumin seeds to fry in 1 tablespoon of ghee. Stir, until the spices stop

spluttering. Pour onto the Enchor Dalna, stir well, and offer.

 

 

 

 

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