JACKFRUIT
Bengal Kanthal Curry
raw Kanthal (ripe jackfruit) 1 pound
potato, ½ pound
tomato chopped, ½ pound
tomato puree 1 cup
curd ½ cup
ginger, minced, ¼ cup
garam masala 4 tsp
whole jeera (cumin) 2 tsp
bay leaf 4
salt to taste
turmeric 2 tsp
red chilli powder 2 tsp
ghee ½ cup
water 1 cup
Wash and cut the Kanthal into square pieces and parboil for 2 minutes with salt and turmeric. Cut potato into cubes. In a little ghee, fry the garam masala, jeera and bay leaf. Add potato and fry it till golden brown, then remove and set aside. Now fry all remaining spices until oils seeps out from masalas. Add Kanthal and potatoes to this and mix all. Cover for 10 minutes on low flame. When oil begins to separate out, add water and turn to boil it. Cover and cook it for 5 minutes, then offer.
Enchor-er Dalna
2 cups enchor or green jackfruit
2 potatoes
2 tsp coriander paste
1 tsp cumin paste
1-1/2 tsp turmeric paste
1 tsp chili paste
1 tsp garam masala
2-3 bay leaves
1/4 tsp whole cumin seeds
4 tsp ghee
Salt and sugar to taste
Cut the jackfruit into small pieces, remove the outer skin, seeds, the fibrous portion, retaining only the 'meaty' portion. Boil the fruit in a pan of water for 15 minutes and drain well. Peel and cut the potatoes in quarters lengthwise, then cut across to make 8 pieces. Heat ghee and fry the potatoes until light brown. Remove from the pan and set aside. Add all the spices, pastes, salt and sugar 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 onto the Enchor Dalna, stir well, and offer.
Konkani Kadge Sukken (Green Jackfruit Curry)
Kadgi (green jackfruit)
Salt to taste
For Masala Mix:
3 sukki mirsaang (dried red chillies)
1 tsp. kothambari (coriander seeds)
3/4 tsp. urad daal (split black gram)
1/8 tsp. methi (fenugreek seeds)
2 tsp. corn oil
4 tbsp. soyee (coconut gratings)
1/2 tsp. tamarind paste
For Phanna (seasoning):
2 tsp. saasam (black mustard seeds)
5-9 karbevaa paalo (curry leaves)
1 tsp. corn oil
Open can of jackfruit, drain, cut in bite sized pieces and put aside. In a small frying pan Add 2 tsp.corn oil. Heat on a medium flame. Add ingredients and fry till brown and aromatic. Using a small amount of water in a mini-blender, add coconut gratings, fried spice mixture and tamarind paste. Grind finely to a smooth paste. Place a thick-bottomed pan on a medium flame. Add 1 tsp.corn oil. Quickly put in curry leaves and mustard seeds. When the seeds pop, add ground spice mix and stir. Add the jackfruit pieces and salt. Simmer for a few minutes till well blended. Serve hot.
