Enchorer dalna

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 500 gm - Enchor or green jackfruit
  • 4 potatoes
  • 2 tbsp - coriander paste
  • 1 tbsp - cumin paste
  • 1.5 tsp - turmeric paste
  • 2-3 bay leaves
  • 1/4 tsp - whole cumin seeds
  • 1 tsp - garam masala paste or powder
  • 3 tbsp - oil
  • 1 tsp - ghee
  • Salt and sugar to taste

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.