On 3rd of March my blog turned 1 year old. Time whisked away so fast that I hardly realised it has been one year since I started. Many a time I thought that I might not revive this blog due to my lack of patience and fickle mindedness. Though I love to cook and experiment by making different dishes, often I run into a low enthusiasm to write about them. You might have noticed this from the irregularity of my posts. But inspite of all my flaws, continuous support and encouragement from my husband, friends and co-bloggers provided me the strength to continue over the last one year. I perhaps could give them nothing but a bunch of sincere thanks and love from the bottom of my heart. I always fancy your supports and blessings. I hope I could continue my journey to reveal most of the Bengali dishes to the world and at the same time enriching myself to learn and share many other cuisines 🙂

Today, to celebrate my blog-anniversary I share with you an age old traditional Bengali vegetarian dish, known as “Enchorer dalna”, a Green jackfruit curry. I assume that ripe jackfruit is quite a well known tropical fruit, compared to its predecessor, the green jackfruit. However we Bengalis can make a delicious curry out of the latter which is even regarded as the “vegeterian meat”.

Thanks again for your kind support which I hope to get in the coming days as well. A very happy holi in advance to all of you and your family.

Ingredients to serve 4 :

1. Jackfruit – 250 gm.
2. Potato – 2 (medium size)
3. Ginger paste – ½ tbspoon
4. Tomato (chopped) – 1 (small)
5. Slit green chilli – 2-3
6. Cumin seed – ½ teaspoon
7. Whole garam masala (Cinnamon stick – ½”, Cloves – 2, Green cardamom – 2 pods)
8. Bay leaf – 1
9. Turmeric powder – ½ teaspoon
10. Red chilli powder – ½ teaspoon
11. Cumin powder – ½ tbspoon
12. Coriander powder – ½ tbspoon
13. Garam masala powder – ¼ teaspoon
14. Salt & sugar to taste
15. Ghee – 1 teaspoon
16. Mustard oil – 3-4 tbspoon

Procedure :

Always grease your hand and knife with oil while cutting green jackfruit to avoid its sticky latex juice.

Remove the green outer shell of jackfruit. Cut it into medium size blocks, separate the seeds and discard the thin, pale yellowish layer closely attached to the blocks. Then again cut the seeds and blocks into halves. Wash them well and pressure cook with enough water and salt up to two whistle. Drain out the water and keep the cooked vegetable aside.

Peel and cut the potatoes into medium size cubes, wash them well.

Now heat oil in a frying pan or kadai over medium heat.

Add potato cubes and boiled green jack fruit into the oil, sprinkle over salt, ¼ teaspoon of turmeric powder and fry till they turn golden brown in colour. Remove them from oil and keep aside.

Now add whole garam masala, bay leaf and cumin seeds into the remaining oil, saute till you get the nice aroma of whole spices.

Now add chopped tomato, green chilli and remaining turmeric powder, cook till the tomato get soften.

Then add red chilli powder, cumin powder and coriander powder. Cook the dry spices till oil separates from the mixture.

Then add fried potato and green jackfruit into the spice mixture cook for another 2-3 minutes.

Then add 1 cup of hot water and let it come to boil.

Add salt and sugar, cover the pan with a lid and let it cook over medium flame till gravy thickens.

Now add ghee and garam masala powder, give them a good stir and again cover the pan for couple of minutes.

Serve with rice, roti or paratha.