The green unripe jackfruit is eaten as a vegetable and called enchor in Bengali. Enchorer dalna is a significant dish in Bengali cuisine. This is a seasonal dish mainly you get it on summer so from general household to high-end restaurant and hotels all serve this exotic dish enchorer dalna. If you are in Bengal you will at least get minimum six to eight types enchorer dalna recipes and all of them are too delicious.
Today we are sharing with you one most loved enchorer dalna recipe the one which is cooked with shrimp or chingri maach.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4 to 6
- 500grms of enchor/unripe or raw Jackfruit
- 10 to 12 shrimp
- 1 large potato cut into big chunks
- 1 large tomato chopped
- 1 onion chopped
- 1tsp of ginger garlic paste
- 1 tbsp of yogurt
- 1tbsp of cashew and mixed melon ( charmagaz) paste
- 1 tsp of jeera powder/ cumin powder
- ½ tsp of haldi powder/ turmeric powder
- 1 tsp of red chili powder
- ½ tsp of kashmiri red chili powder
- ½ tsp of garam masala powder
- 1tsp of sugar
- 2 tsp of ghee/ clarified butter
- 1 Bay leave
- 1 whole dry red chilly
- ½ tsp of panch phoran( Bengali five spice mix)
- ½ cup of mustard oil
- Salt to taste
If you are living outside India you can use the canned raw jackfruit that’s easier for the first timer. Otherwise it is bit difficult to cut the raw jackfruit, it has a sticky substance which is difficult to handle.
Granny’s way is to take some oil rub in your hands then peel the thick skin off and then take the fleshy part and make big chunks of jackfruits.
Clean them well then take water in a pot and soak the jackfruit in it with a teaspoon of salt. Cover and cook till they are tender.
Drain and keep the boiled jackfruit aside.
Heat oil in a pan then add the shrimp and fry them slightly and keep aside.
Then add the potato and fry them and keep aside.
In that remaining oil add panch phoran, bay leaves and dry red chilly as they start to splutter add chopped onion fry till they are bit brown.
Add ginger garlic paste.
Sauté for a minute then take a small bowl and add all the powdered masala except garam masala with table spoon of water.
Add to the pan and sauté then add chopped tomato, yogurt and cashew paste.
Sauté till oil comes out from the masala.
Add the fried potato and the boiled echor/ jack fruits.
Mix well so that all the masala get well coated. Add the fried shrimp.
Add 1 ½ cup of water.
Let it boil for 6 to 8 minutes. As the gravy thickens and get bit dry then add ghee and garam masala powder. Mix well. Put off the flame. Cover and give few minutes standing time before serving.
Serve with hot steamed rice, plain pulao, luchi, parathas or simple flat breads.