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Enchor Er Dalna

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  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 35 minutes
  • Serves: 4

Known for taste, flavours and richness, the Bengali cuisine is unique and absolutely awe-inspiring. Bengali food is mouth-watering and it is guaranteed that you will lick the plate clean after a meal!

Enchor er Dalna is an exquisite dish from the Bengali cuisine. Jackfruit is called Enchor in Bengali and the dish can be the perfect muse for culinary art. Before we begin with the curry, let's take a small class in preparing the jackfruit. Here's how:

  1. Choose a green and tender jackfruit that roughly measures up to 15-20 cm.
  2. Rub some mustard oil onto your palms. Jackfruit has a lot of latex like gum. Mustard oil helps remove it easily after you have cut the jackfruit.
  3. First slice the jackfruit lengthwise.
  4. Once you get the round disc, hold the knife at 45 degree angle and get rid of its green knobby hardy exterior completely.
  5. Now cut the round disc in half and get rid of the core or the sticky center part.
  6. You might want to rub some more mustard oil onto your palms at this point. Then cut the jackfruit into large chunks or cubes. The seeds and its soft outer shells are also edible provided it has not become plastic-like.
  7. Take a large pot and pour boiling water. Add little salt, a pinch of turmeric and few drops of mustard oil. Stir well and let the jack fruit soak in it for around 20 minutes. You can pressure cook it too.

Ingredients

  • Green / unripe jackfruit: 500 g
  • Black cardamom: 2-3
  • Cloves: 3-4
  • Cinnamon: an inch piece
  • Onion: 1 large, sliced
  • Fried Onion and ginger garlic paste: 5 tbsp (1 medium onion, 10-12 garlic cloves, 2 inch piece ginger)
  • Green chillies (chopped): 2 tsp
  • Curd: ½ cup
  • 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 -3 tbsp
  • Ghee: 1 tbsp
  • Bay leaves: 2-3
  • Cashews: a handful (fried)

Preparation

  • Cut and prepare the jackfruit following the steps as mentioned above.
  • In a pan, add mustard oil.
  • Once it's hot, add the sliced onion and fry. Add chopped garlic and ginger, and keep frying. Once the onions are slightly brown, turn off the heat. Let it cool down and then put the mix in a grinder and make a nice smooth paste.
  • In pressure cooker, heat mustard oil. Once it starts to smoke, add bay leaves, cloves, cardamom and cinnamon.
  • Add sliced onion and fry till it turns light brown.
  • Now add the marinated jackfruit pieces and fry it on medium heat for 5 minutes.
  • Add the fried onion, ginger and garlic paste. Keep stirring.
  • Add all the spices and keep stirring.
  • Then add salt and sugar to taste.
  • Keep cooking on medium heat till oil separates from the sides.
  • Now lower the heat and add the curd in batches. Mix it well.
  • Then add water; just enough to cover the jackfruits.
  • Lower the flame, close the pressure cooker and steam cook the jackfruits.
  • Keep checking the jackfruit. Cook it till done

The wonderfully rich and aromatic Enchor er Dalna is ready to be served! Before serving,
garnish with fried cashews and drizzle some ghee over it. The Dalna is best served with some Basmati rice or roti or paratha.