May 16, 2018

Enchorer Kalia

Enchorer Kalia

Summers in India meant mangoes and jackfruits. Growing up, we would visit my thankuma's bari (paternal grandmom) every summer and it was a feast of the summer fruits - jamrul, aam, kathal to name a few.

There are mango trees in the yard and a huge jackfruit tree in the front which would be laden with giant jack fruits. We would eat aam (mangoes) and kathal or enchor as it is called in bengali almost with every meal. 

The ripe jackfruit has a sweet smell and is eaten as a fruit. The unripe one (enchor) is sticky and is generally cooked as a vegetable. 

It has been a while since I had some. So when I found some frozen one in the Indian store, I picked it up. I cooked it very much like a fish or a chicken kalia with onions and ginger garlic. I didn't add any potatoes or shrimp although both of them are popular choices and go very well with enchor or jackfruit. 

Here is how I cooked it:

1 pack frozen jackfruit
1 medium onion - chopped thinly
2- garlic cloves - grated
1"  ginger - grated
1 big tomato - grated
2-3 bay leaves
2-3 cardamoms
1 stick of cinnamon
2 cloves
1 tbspoon yogurt
1 tspoon cumin powder
1 tspoon coriander powder
1/2 tspoon chilli powder 
1/2 tspoon turmeric powder
1/2 tspoon garam masala powder
1/2 tspoon cumin seeds
1 tspoon raisins

1 tspoon ghee
2 tbspoon oil
salt to taste

Thaw the jackfruits and toss them in salt, 1/2 of turmeric powder and 1/2 of the red chill powder and set them aside. 

Heat half of the oil in a thick bottomed pan and lightly fry the jackfruit pieces.

Enchorer Kalia
Heat the rest of the oil and temper it with bay leaves,  cumin seeds and the whole cardamoms, cinnamon and cloves.

Enchorer Kalia

Then add the grated garlic and onions and saute for 5-6 minutes. 
Enchorer Kalia

Add the grated tomato, ginger and the rest of the masala. Saute for another couple of minutes till is all come together nicely. 
Enchorer Kalia

Add in the enchor pieces, raisins and the yogurt along with a cup and a half of water and let it cook for 8-10 minutes on medium low flame and close lid till the curry starts to thicken and the jack fruit is cooked. 

Enchorer Kalia

Add in the garam masala powder and the ghee and take it off the heat. 

Let it sit for a few minutes. Serve hot with rice.


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