It is really easy dish to make but tastes like you spent hours in the kitchen. I haven’t tried this recipe ever. But yesterday while returning back from office I was thinking what to cook for dinner. It is very hot and humid weather now in Kolkata. So thought of cooking something that would be loved by all and that to spending less time in kitchen!
‘Dopiaza’ actually means using onions in two stages, at the time of cooking and at the time of garnishing too. (Refer text) ‘Enchor’ or Green Jackfruit is called ‘Gaach Pantha’ (literally means Tree Goat) because of its rich taste. If cooked properly it tastes as good as any Mutton Curry. So not wasting more time let us see how to make ‘Enchorer Dopiyaza’.
- Heat 2 tsp oil and 2 tsp ghee in a kadai and fry the onions till crisp and brown in colour. Remove and keep aside.
- Cut the jackfruit pieces in cubes. Smear some salt and turmeric powder on jackfruit.
- In the same pan add 2 add the jackfruit pieces. Lightly fry the jackfruit pieces in oil. Remove and keep aside.
- Add 2 tsp more oil and fry onion paste, ginger paste, garlic paste and chopped tomato. Fry till oil separates.
- Transfer this mixture to the blender but be very careful as this masala is very hot. Now to this add half of the fried onions and yogurt. Blend it to a fine paste.
- Now in the same pan add 2 tsp more oil. Add bay leaf and dry whole chillie. Stir for few seconds now add the masala paste. To it add all the dry masalas except garam masala powder.
- Add the fried jackfruit pieces. Mix very well and cook till oil starts separating from sides.
- Add warm water, sugar and salt. Cover and cook till the jackfruit is done.
- Add garam masala powder and transfer the curry into a serving bowl/dish.
- Sprinkle the rest of the fried onions on top and serve with paratha, roti or any pulao/pilaf.