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500 gm Enchor or green Jack-fruit
2 Potatoes
2 teaspoon Coriander paste
1 teaspoon Cumin paste
1 1/2 teaspoon Turmeric paste
1 teaspoon Chili paste
1 teaspoon Garam Masala paste or powder
2-3 Bay Leaves
1/4 teaspoon whole Cumin Seeds
3 teaspoon Oil
1 teaspoon Ghee
Salt and Sugar to taste
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Cut the jack-fruit into small pieces, remove the outer skin, seeds, the fibrous portion retaining only the ’meaty’ portion. Peel and cut the potatoes in four lengthwise and then cut across to make 8 pieces. Boil the fruit pieces in a pan of water for 15 minutes and drain well. Heat oil in karai and fry the potatoes until light brown. Remove from the pan and keep them aside. Add all the spices pastes, salt and sugar to taste to the pan. Stir well and fry several minutes sprinkling water as necessary. Continue stirring and frying until spices change color. Add one cup water, stir and add the boiled enchor and the potatoes. Simmer gently until the potatoes and enchor are both cooked and there is a small amount of gravy in the pan. In a separate pan, add the bay leaves and whole cumin seeds to fry in 1 tablespoon of ghee. Stir until the spices stop spluttering. Pour on to Enchor Dalna. Stir well. Serve hot with boiled rice.
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