Enchor’er dalna / green jackfruit curry in Bengali style
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  • 30 mins Cook time
  • 20 mins Total time
  • 50 mins Tender jackfruit curry simmered in rich Indian spices
  • 500 g Potatoes : 1 large cubed (optional) Tomatoes : 1 cup chopped Green cardamom : 2-3 Cloves : 3-4 Cinnamon : an inch piece Ginger garlic paste : 1 tbsp Onion : 1 large sliced Onion paste : 3-4 tbsp Curd : 2 tbsp Turmeric powder: 1 tsp Red chilli powder : 1 tsp Cumin powder : 1 tsp Bengali garam masala : ½ tsp Salt and sugar to taste Mustard oil : 2 tbsp Ghee : 1 tbsp Bay leaves : 2-3 Instructions Cut the jackfruit in medium size chunks. Smear it with salt, turmeric powder and mustard oil. Leave it aside for 15 minutes In pressure cooker, heat the mustard oil. Temper the oil with bay leaves, cloves, cardamom and cinnamon. Fry the sliced onion till lightly brown. Add the onion paste and fry till it changes the color. Add the ginger-garlic paste next and fry till it loses its rawness. Fry the potatoes lightly if you are using. Add the marinated jackfruit pieces and fry it on medium heat for 5 minute Add the tomatoes and keep on frying, mixing it well till the tomatoes becomes mushy. Mix the yogurt with all the spices and add this to the pan. Keep stirring, add salt and sugar to taste. Keep braising the jackfruit on medium heat till the masala leaves oil from the sides. Once that stage is reached, add enough water just to cover the jackfruit and potatoes, Lower the flame, close the pressure cook with valve and cook on till 2-3 whistles. You can also steam cook it without the valve. Check if the jackfruit is tender enough, if not then add some more water and cook it till done. Check the seasonings and before serving drizzle some ghee over it and serve warm with rice or roti. 3.2.2929



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