Bengali Style Raw Jackfruit Curry Recipe – Enchor’er Dalana
A hearty, flavorful, and wholesome dish from Bengali cuisine, the Bengali Style Raw Jackfruit Curry (Enchor’er Dalana) is a perfect vegetarian delight that showcases the versatility of jackfruit. Known for its tender texture and ability to absorb spices, raw jackfruit, or “Kathal,” serves as an excellent substitute for meat in curries. This traditional Bengali recipe is simmered with aromatic spices and served with your favorite bread or rice for a fulfilling meal. The addition of mustard oil and ghee gives the curry an authentic Bengali flavor that is both rich and comforting. Let’s explore how to make this delectable curry step-by-step.
Ingredients (For 4 Servings)
| Ingredient | Quantity |
|---|---|
| Raw Jackfruit (Kathal) | 500 grams |
| Black Cardamom (Badi Elaichi) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Onion (sliced) | 1 large |
| Ginger Garlic Paste | 3 tablespoons |
| Green Chillies (chopped) | 2 |
| Hung Curd (Greek Yogurt) | 1/2 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Bay Leaves (Tej Patta) | 2 sprigs |
| Ghee | 1 tablespoon |
| Mustard Oil | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian, Diabetic-Friendly
Instructions
Step 1: Prepare the Raw Jackfruit
To start preparing the Bengali Style Raw Jackfruit Curry, you first need to handle the raw jackfruit carefully. The fruit contains a sticky latex that can be quite messy. To prevent this, grease your hands and knife with some oil before cutting the jackfruit. This will help in cutting the fruit smoothly without the latex sticking to your hands or knife.
- Cut the jackfruit in half, discard the skin, and slice it into 1-inch cubes.
- In a bowl, whisk together some curd (yogurt) with a bit of water to create a thin buttermilk mixture. Soak the chopped jackfruit pieces in the buttermilk and set aside for a while.
Step 2: Marinate the Jackfruit
In a separate bowl, add turmeric powder and mustard oil to the jackfruit pieces. Mix well to coat the jackfruit evenly with the spices. Allow the jackfruit to marinate for about 20 minutes. This step helps infuse the flavors into the raw jackfruit and ensures it is well-seasoned.
Step 3: Sauté the Spices
Heat mustard oil in a pan on medium heat. Add cinnamon sticks, bay leaves, and black cardamom. Allow them to sizzle and release their aromatic oils. Once this is done, add half of the sliced onions along with ginger and garlic paste. Fry until the onions become soft and translucent.
Step 4: Make the Onion Paste
Once the onions, ginger, and garlic have softened, remove the mixture from the heat and allow it to cool. Once cooled, grind it into a smooth paste using a blender or food processor. Set the paste aside for later.
Step 5: Cook the Jackfruit
In a pressure cooker, heat some more mustard oil. Add the remaining sliced onions and fry until they turn golden brown. Next, add the marinated jackfruit pieces and fry them for about 5 minutes. This helps seal in the flavors and gives the jackfruit a slight golden hue.
Step 6: Add the Spices and Cook the Curry
Now, add the prepared onion paste to the cooker along with turmeric powder, red chilli powder, cumin powder, and garam masala. Add sugar and salt to taste. Keep cooking the jackfruit and spices, stirring occasionally, until the oil begins to separate from the masala.
Step 7: Pressure Cook the Curry
Add about half a cup of water to the pressure cooker and stir well to combine all the ingredients. Close the lid of the pressure cooker and cook for 2 whistles. Afterward, turn off the heat and let the pressure release naturally.
Step 8: Final Adjustments
Once the pressure has released, open the cooker and check the seasoning. Adjust the salt and sugar if necessary. The jackfruit should be tender and infused with the masala flavors. If the curry appears too thick, you can add a little more water and simmer for a few more minutes.
Step 9: Serve
Serve the Bengali Style Raw Jackfruit Curry hot, along with Ragi Tawa Paratha and Kala Chana Salad (made with carrots, cucumber, and tomatoes). Pair this meal with a refreshing Beetroot Carrot Raita for a completely healthy and satisfying Bengali lunch. This curry is also diabetic-friendly, thanks to the natural sweetness of the jackfruit and the balance of spices.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 7g |
| Fiber | 5g |
| Sugars | 5g |
| Sodium | 400mg |
| Potassium | 400mg |
Note: Nutritional values are approximate and can vary based on portion sizes and ingredient variations.
Tips for Best Results:
- Grease your hands and knife before cutting the jackfruit to avoid the sticky latex.
- Marinate the jackfruit with turmeric powder and mustard oil for at least 20 minutes to enhance flavor.
- Use a pressure cooker for quicker cooking, but make sure to release the pressure naturally for the perfect texture of jackfruit.
- Serve with Ragi Paratha, Kala Chana Salad, and Beetroot Carrot Raita for a healthy and balanced meal.
Bengali cuisine is rich in flavors, and this Bengali Style Raw Jackfruit Curry (Enchor’er Dalana) is a wonderful example of how traditional recipes use simple ingredients to create something extraordinary. It’s not just a curry; it’s an experience of Bengali culture in every bite. Enjoy it as part of a wholesome lunch, or even a festive dinner!
