Enchor er Dalna / Raw Jackfruit Potato Curry!
A delicious veg curry made with green jackfruit. This is one of my all-time favorite veggie curries that my mom used to make during summertime when the green jack fruit was available in the market. Bengali Style Raw Jackfruit Curry Recipe is absolutely lip-smacking. It is a veggie version of Kasa mangsho(Mutton Curry). This recipe is simple to make and healthy at the same time. This recipe can be done with prawns /or shrimp too and that is also a yummy version of it. Here I am giving the basic recipe - the veg one.
Prep Time: 30 minutes Cook Time: 30 minutes
Servings: 5 to 6 servings
500 grams green young Jack Fruits cubed
150 grams Potato (cut into small cubes)
4 tablespoons mustard oil
1 cup onions finely chopped (large)
1 tablespoon ginger paste
1 tablespoon garlic paste
1 large chopped tomato
1 teaspoon turmeric
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon red chili powder ( or according to your taste)
2 teaspoons salt (or according to your taste)
2 teaspoons sugar
1 teaspoon whole cumin seeds
2 whole red chillis
4 small cinnamon sticks
2 bay leaves
7 small green cardamoms
7 whole cloves
6 to 7 green chilis
1 teaspoon garam masala powder (store-bought)
1 tablespoon Ghee or clarified butter
2 tablespoons chopped cilantro for garnish
First, get the fresh green young jack fruit and cut them into big cube-sized pieces. First, cut the raw jackfruit and that is a little tricky. When you will cut it, a lot of white sticky natural fruit latex/sap will come out of the green jack fruit. So your hands may get sticky. So grease your hands and the knife that you will use, with some oil. Remove the green skin, the center core, and the honeycomb-like flower portions. Take only the solid portion in between the green skin and the flower part.
Boil them with a little salt and turmeric powder for about 15 mins or until they are almost cooked, but not too soft. keep them aside.
Take 2 tablespoons of oil in a deep saucepan and put it on medium-high heat.
Fry the potatoes until they are golden brown. Remove from the oil.
Add the rest of the oil to the same pan and add whole spices (cumin, red chilis, bay leaves, cinnamon sticks, cloves, and cardamoms) and temper the oil.
Add chopped onions and cook for 5 mins or until onions are golden brown.
Add chopped Tomato, ginger paste, and garlic paste and cook for 2 mins.
Now add cumin powder, coriander powder, turmeric powder, chili powder, and mix well.
Add half a cup of water and cook for 2 to 3 more mins until oil separate from the spices.
Add boiled young jackfruit and fried potato and mix well with the spices and cook for 5 mins.
Then add 2 cups of water and mix well.
When the water evaporates and you get the desired consistency, turn off the heat.
Add ghee, Garam masala powder, and chopped cilantro and serve with rice or rotis.