Tropical Fruits and Vegetables are always so special as every region has their own recipes. Jackfruit is a fruit ingenious to the Asian continent and grown extensively in India and around. Bengali Kathal Aloo Dalna (Raw Jackfruit Curry) also called Enchor Aloo r Dalna is a East Indian (West Bengal)’s version of cooking this vegetable. Jackfruit is a vegetable when raw and is a fruit when ripe.
It is very high in protein, calcium and potassium making it a great source of nutrients for vegetarians and vegans. Growing up my mother always called it the vegetarians mutton because the vegetable has a very similar texture to red meat but is plant based, isnt that amazing!
I am sure there are 100 types of ways of cooking this vegetable, comment below how you like to cook this dish.
This can be enjoyed with roti (Indian flat bread) or with plain steamed rice – like how I always enjoy it. Nothing can go wrong when eaten with rice 😛
Enjoy your meal or as they say in Dutch ‘Eet Smaakelijk’!
Bengali Kathal Aloo Dalna (Jackfruit)
First start by chopping the raw jackfruit into small cubes. If you are chopping the fruit you need to grease your hands and knife with some oil. This ensures that the natural latex/sap doesn't stick to your hands or knife. Dip it in a bowl of water with some salt to avoid discoloration.
You can also use canned version too. In that case wash and drain the content well.
If using raw fruit, cook it in a pressure cooker with 1/2 cup of water, pinch of salt and cook till 2 whistles and then turn off the heat. Let the pressure get released naturally. Drain the excess water.
Heat oil in a pan, once medium hot add the potato cubes and fry till golden brown. Take the potatoes out and place it on a kitchen towel to absorb excess oil.
In the same pan, add the boiled jackfruit pieces. If using the canned version then add the washed and drained jackfruit pieces in oil too. Fry it for 3 minutes and take it off the pan and keep it along with the fried potatoes.
In the same oil, add bay leaf, onion. ginger and garlic. Cook till the rawness disappears. (You can also use ginger garlic paste too).
Add the chopped tomatoes and cook till they get soft. Add salt, turmeric powder, red chilli powder, cumin powder and mix everything well.
Once the spices start releasing oil, add the fried potato and jackfruit and mix everything well.
Add 2-3 tbsp of water (1/4 cup) and bring everything to a good simmer for 5 - 8 minutes. At the end add the garam masala and check for seasoning.
Garnish it with chopped coriander leaves.