Enchorer Dum (Green Jack Fruit Curry)

Yesterday when Baba bought ‘Enchore’ or green jackfruit from market for the first time the first thing which came to my mind was to cook something very simple yet tasty. So I decided to cook ‘Enchorer Dum’. ‘Dum’ is a process of cooking where vegetables or meat cooked on slow fire in a covered pot for long time till tey become soft and succulent. I have used pressure cooker to cook this dish but you may use the traditional method of slow cooking. Serve it with roti, paratha or simple Vegetable Pulao or Vegetable Fried Rice. In true sense it is ‘Gach Pantha’ (In Bengali goat meat is called ‘Pantha’. And if cooked properly green jackfruit curry tastes like vegetable goat meat curry!). If you like green jackfruit, you may try other recipes with green jackfruit like Enchore Dopiyaza, Enchorer Kalia, Enchore Rezala or Enchorer Kofta Curry.

Ingredients to serve 6

• Green Jack Fruit – 500 gms
• Potatoes – 2 (Optional – Peeled and cut into cubes)
• Green Peas – ¼ cup (Optional)
• Onion – 1 (Medium – Chopped)
• Onion Paste – 3 Tbsp
• Ginger Paste – 1 ½ tsp
• Garlic Paste – 1 tsp
• Tomato – 1 (Large – chopped)
• Bay Leaves – 2
• Dry Whole Red Chilli – 2
• Cinnamon Stick – 1”
• Clove – 3-4
• Green Cardamom – 3-4
• Coriander Powder – 1 tsp
• Cumin Powder – 1 tsp
• Turmeric Powder – 1tsp
• Red Chilli Powder – 1 tsp
• Garam Masala Powder – ¾ tsp
• Sugar – 1 tsp
• Mustard Oil – ¼ cup
• Ghee – 2 tsp
• Salt – To taste

Steps:

1. Peel and cut the jackfruit in big pieces. Cut potatoes in big chunks. Smear some salt and turmeric powder on jackfruit.
2. Heat some oil in wok or kadai, add the jackfruit pieces. Lightly fry the jackfruit pieces in oil. Remove and keep aside. Similarly sauté the potatoes till golden brown and keep aside.
3. Add more oil if required. Add the bay leaves, cinnamon stick, green cardamom, clove and dry red chilli to temper the oil. As soon as the spices start crackling add the chopped onion. Saute till they turns translucent.
4. Next add onion paste, garlic paste and ginger paste. Add chopped tomato. Continue frying till the tomatoes are well blended and mashed up.
5. Add the fried potato, jackfruit pieces and green peas. Add all the dry masalas except garam masala and fry for 5-7 minutes or till oil appears on sides of the pan.
6. Add sugar. Adjust salt for seasonings. Sprinkle garam masala powder and ghee.
7. Now transfer the whole thing in a pressure cooker and cook till first whistle on medioum heat. Let the pressure release of it’s own. Transfer the curry in a serving bowl.
8. Garnish with chopped coriander and serve this with Paratha or Vegetable Fried Rice or Bengali Style Vegetable Pulao.