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Enchorer dalna
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 sized or a little larger pieces.
- Place in a pan with water to cover and boil for approx. 15 mins.
- Remove from fire. Drain well.
- Peel and cut the potatoes in four lengthwise and the cut across to make 8 pieces.
- Heal oil in kerahi, fry potatoes until lightly browned. Remove from pan.
- Add all the masalas 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 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 or kerahi, heat the tablespoon of ghee.
- Add the bay leaves and whole cumin seeds.
- Stir fry until the masala stops spluttering.
- Pour on to enchor dalna. Stir well.
Ingredients:
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
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
RECIPES BY REHANA KHAMBATY
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