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Sify Home > Food > Vegrecipes > Category > Vegetables > Enchorer dalna
Enchorer dalna
By : Rehana Khambaty
Category : Vegetables
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Peel off the outer skin of the jackfruit. Remove seeds, if any.
  2. 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.
  3. Ensure that this is also removed and thrown away.
  4. Cut the jackfruit in bite sized or a little larger pieces.
  5. Place in a pan with water to cover and boil for approx. 15 mins.
  6. Remove from fire. Drain well.
  7. Peel and cut the potatoes in four lengthwise and the cut across to make 8 pieces.
  8. Heal oil in kerahi, fry potatoes until lightly browned. Remove from pan.
  9. Add all the masalas pastes, salt and sugar to taste to the pan.
  10. Stir well and fry several minutes, sprinkling water as necessary.
  11. Continue stirring and frying until masalas change colour.
  12. Add one cup water, stir and add the boiled enchor and the potatoes.
  13. Simmer gently until the potatoes and enchor are both cooked and there is a small amount of gravy in the pan.
  14. In a separate pan or kerahi, heat the tablespoon of ghee.
  15. Add the bay leaves and whole cumin seeds.
  16. Stir fry until the masala stops spluttering.
  17. Pour on to enchor dalna. Stir well.
500 gms Enchor or green jackfruit
4 potatoes
2 tbsp coriander paste
1 tbsp cumin paste
1&1/2 tsp turmeric paste
2-3 bay leaves
1/4 tsp whole cumin seeds
1 tsp garam masala paste or powder
3 tbsp oil
1 tsp ghee
Salt and sugar to taste
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