Yet another post on seasonal vegetable i.e. Enchore or Green Jackfruit! In my earlier posts I have shared few recipes with ‘Enchore’ or green jackfruit from Bengali kitchen. Last Saturday when some guests came to our place for dinner and we knew they are vegetarian, I thought why not to try this tasty vegetable with a twist! And the end result was very good.
Now why I gave this recipe this name…….. Maa follows the same recipe to cook Katla/Rui Kalia, so I couldn’t think any alternative but to call it ‘Enchore Kalia’. The extra ingredient that I have added is raisin paste; it gives very subtle sweet flavour. Here goes the recipe …… hope you all try and like it.
- Peel and cut the jackfruit in big cubes. Cut potatoes in cubes. Smear some salt and turmeric powder on jackfruit.
- Soak the raisins and make a smooth paste.
- Heat some oil in Kadai/Frying pan, add the jackfruit pieces. Lightly fry the jackfruit pieces in oil. Remove and keep aside. Similarly sauté the potatoes till golden brown. Remove and keep aside.
- Add more oil if required. Add the bay leaves, cumin seeds, cinnamon stick, green cardamom, clove and dry red chilli to temper the oil. As soon as the spices start crackling add the onion paste and garlic paste. Add a little sugar and fry them till they are light brown in color.
- Add the chopped tomato, ginger paste. Continue frying till the tomatoes are well blended and mashed up.
- Beat the curd with little water and add to the pan.
- Add the potatoes, jackfruit cubes. Add all the dry masalas except garam masala and fry for 5-7 minutes.
- Add little water as needed for gravy, raisin paste and cover. Cook till Potatoes and Enchore or jackfruit is done.
- Adjust salt for seasonings. I usually add some sugar at this point to balance the tartness of jackfruit since raisin paste is been added so check and add sugar according to your choice.
- Sprinkle garam masala powder and add a 1 tsp of ghee (optional).
- Garnish with chopped coriander and serve this with Paratha or Vegetable Fried Rice or Vegetable Pulao.