May 31, 2007
Enchorer Dalna (Green Jackfruit Curry) & Anniversary
Ahaar turned one yesterday! It was around this time last year that I started blogging to participate in JFI created by Indira, and to become a part of the food blogging community. In the past year, ahaar has become a part of our world. My brother wants me to cook for him the next time I visit India; my parents ask about ahaar and the recipes I'm blogging about and of course, offer their ideas and suggestions; I've blogged my mother-in-law's recipes when she visited us last year; Aswin now has his special corner; and our friends have their favorite recipes from ahaar!
Ahaar is a part of our daily lives. It's here that I've tried new recipes, created some of my own and cooked fellow bloggers' creations. Thank you everyone for being a part of ahaar and for your encouraging words!
To celebrate the anniversary (I feel we've come a full circle), here is a JFI entry - enchorer dalna or green jackfruit curry. How important is this occasion? I'm cooking enchor for the first time in the U.S. and eating it after many, many years. And it's the first time for Aswin. Thanks Bee and Jai for choosing jackfruit for JFI.
Enchorer dalna reminds me of hot summer afternoons when the shades are pulled on the windows, there's a constant hum of the cooler, and relatives visiting! During our summer vacations, when we would visit pishis (aunts), kakus (uncles), and thakuma (grandma) in Kolkata, one of the lunches would inevitably include enchorer dalna, taker dal (sour dal made with green mangoes), and aamer chatni (mango chutney)!
Ingredients: (serves 2-3)
1 can jackfruit slices - chopped
1 small onion - chopped finely
2/3 tspoon fresh ginger paste
2/3 tspoon fresh garlic paste
1-2 tomatoes - blanched and pureed
2 green chillies
1 red chilli
1 bay leaf
1 green cardamom
small stick of cinnamon
1/2 tspoon cumin seeds
pinch of turmeric
1/2 tspoon coriander powder
1/2 tspoon cumin seed powder
1/3 tspoon chilli powder
1/3 tspoon garam masala powder
1 tbspoon oil
Salt to taste
cilantro to garnish
Drain the jackfruit, wash it well and chop it into small pieces.
Heat the oil in a deep bottomed pan and temper it with cumin seeds, bay leaf and red and green chillies. When they stop sputtering add the cardamom, cinnamon and cloves.
Then add the onion and saute them till they start turning translucent. Add the garlic and ginger paste and saute for a couple of minutes. Then add the tomatoes and let it cook on medium heat with closed lid for 2-3 minutes till it mixes well together.
Add the coriander, cumin, chilli powder and turmeric to the mix and let it cook till it all mixes well together. To this add the jackfruit pieces and let it mix well with the spice mixture. Add salt and 1/2 cup water and let it cook on medium heat for 8-10 minutes till the jackfruit is cooked and the water quantity has reduced. You can adjust the water amount based on your need.
Add the garam masala and let it cook for another minute and take it off the heat. Sprinkle chopped cilantro and serve with rice.
We had ours with curd rice and a glass of cold Rooh-Afza. It was delicious. This is going to Jai and Bee's JFI for Jackfruit.