Enchorer dalna

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Hard

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Ingredients

How to Make Enchorer dalna

  • Peel the outer skin of the jackfruit. Remove seeds, if any.
  • Also throw away the fibrous portion of the jackfruit retaining only the meaty portion. There is a layer of skin between the seed and the fruit. Ensure that this is also removed and thrown away.
  • Cut the jackfruit into bite sized or little larger pieces.
  • Place in a pan with water to cover and boil for approx. 15 mins.
  • Remove from fire. Drain well.
  • Peel and cut the potatoes in four lengthwise and the cut across to make 8 pieces.
  • Heal oil in kerahi (pan), fry potatoes until lightly browned. Remove from pan.
  • Add all the masalas pastes, salt and sugar to taste to the pan.
  • Stir well and fry for several minutes, sprinkling water as necessary.
  • Continue stirring and fry until the masala changes colour.
  • Add one cup of 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 or kerahi, heat the tablespoon of ghee. Add the bay leaves and whole cumin seeds.
  • Stir fry until the masala stops spluttering.
  • Pour onto enchor dalna. Stir well.