Monday, October 8, 2012
Raw Jackfruit Curry / Echore'r Dalna
Small Green Jackfruit - 1.5lbs
Russet Potato - 1 (medium sized), cut into small cubes
Red Onion - 1 big, chopped
Tomato - 1 big, chopped
Ginger - 1 inch, grated
Green Chili - 3, chopped
Oil - 3 tbsp
Bay leaf - 2
Cumin Seeds - 1/2 tsp
Cinnamon - Two 1 inch sticks
Cloves - 8
Raw Sugar - 1 tsp
Turmeric - 1 tsp
Red Chili Powder - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Ghee / Clarified Butter - 2 tsp
Water - 3 cups
Peel the jackfruit and cut into small cubes along with the seeds. Remove the outer skin of the seeds and discard. Wash the cubed pieces well and leave aside in a colander to drain.
Heat 2 tsp oil in a big wok/kadai. Add the chopped jackfruit and sprinkle some turmeric and red chili powder. Cook on medium high heat for a few minutes. Remove and add the cubed potatoes. Cook for a few minutes and remove.
Add a tbsp of oil to the wok. Let the oil heat up. Add a tsp of sugar and bay leaf, cinnamon, cloves and cumin seeds. Now add the chopped onion and ginger and cook on medium heat till the onion becomes soft.
Add chopped tomato and cook till it becomes pulpy. Now add the lightly fried jackfruit and potatoes and turmeric, red chili powder, cumin powder, coriander powder and a little garam masala. Mix well with the spices and cook on high flame for a few minutes.
Now add 3 cups of water and cover and cook on medium low till the jackfruit and the seeds are soft and cooked. Add salt and mix well.
Add 2 tsp of ghee and sprinkle some garam masala on top. Serve hot with steamed brown rice and dal.