Enchor-er Dalna ba Enchor Chingri

That means Green JackFruit Curry

Enchor (ch pronounced as in chair and not as in choir) or Green Jackfruit is another veggie pretty popular in Bengal. I knew the jackfruit tree grows in the tropics but didn’t know this:
The jackfruit is believed indigenous to the rain forests of the Western Ghats of India. It spread early on to other parts of India, southeast Asia, the East Indies and ultimately the Philippines. It is often planted in central and eastern Africa and is fairly popular in Brazil and Surinam.

Both the ripenend fruit of this tree, popularly known as Kathal in Bengali & Hindi and the green unripe one known as Enchor in Bengali is very popular. The ripened jackfruit is sweet and has a delicious heady smell and is eaten as a fruit. The green unripe one is eaten as a vegetable. It is also a very nutritious fruit. It contains protein, fat, calcium, iron vitamin B, B2 and vitamin A. More on JackFruit here.

My grandparents house in Bihar had a huge jackfruit tree in the garden and it produced abundant fruits during summer. The huge tree with broad, deep green glossy leaves & the green jackfruits clinging to it was a pleasure to watch. Though I was not very fond of the ripened jackfruit I liked the enchor er dalna or the green jackfruit curry. The enchor when cooked in the aamish or non-veg way with onion & garlic closely resembles the goat meat and hence this enchor also has a nickname in Bengal “Gach Pa(n)tha” which literally translated means “Tree Goat” but the essence being Vegetarian Meat.

Also if you are a young Bong and are trying to act too smart, you know what the elders would say, you are “Enchore Paka” !!!! This means you are a green jackfruit who has ripened before age ;-)

Here in the US I like the Chaokoh canned green Jackfruit. They are pretty tender and since they are canned in brine, it takes very little time to cook

I cooked jackfruit in the non-vegetarian way with onion & garlic over the weekend. I also threw in some shrimp after I saw that a dish called Enchor Chingri really exists, I can go that extra mile for my love of shrimp. You can skip the shrimp, no harm done, my Ma never cooked enchor with shrimp.

What You Need

1 can of Chaokoh Green JackFruit ~ 1 can is about 570g. I got it from my Indian Grocery Store, you can try other Asian stores too. It is here on Amazon, but the price of the same can is 3 times as compared to my local store!!!
Potatoes ~ 1 whole, peeled and cut in cubes
Onions ~ 1 medium grind to a paste
Tomatoes ~ 1 medium very well chopped
Green Chillies ~ 3/4 chopped (Optional)

For Phoron or tempering:
TejPata or BayLeaves ~ 3 or 4
Dry red Chillies ~ 3/4

For Masala:
Elaichi / Cardamom ~ 2-3
Darchini or Cinnamon ~ a small stick
Laung or Cloves ~ 2-3
Jeera or Cumin Powder ~ about 2 tsp
Garlic Paste ~ 1 tsp
Ginger Paste ~ 1 tsp
Yogurt ~ 1 tbsp
Turmeric Powder
Garam Masala Powder ~ 1/2 tsp
Ghee ~ 1 tsp optional
Salt

With Shrimp:
15/20 pre cooked medium or small shrimp ~ after thawing mix them with little turmeric powder and salt.

How I Do It

Since the jackfruit is canned in brine, it becomes a little salty. So the night before you cook, open the can, drain the liquid, wash the jackfruit several times in water and soak them in fresh water over night
Cut the Jackfruit pieces in Cubes, cut Potatoes in Cubes
Note: Toss the jackfruit cubes with a little Red Chili powder, 1/2 tsp of Cumin and Corriander powder each
Heat Oil in Kadai/Frying Pan
If I am using shrimp I fry the shrimp first and then keep them aside

Note: Add about 1/2 tsp of sugar to the oil if using canned jackfruit. When the sugar browns add the jackfruit pieces. Lightly fry the jackfruit pieces in oil. Remove and keep aside. Similarly saute the potatoes. Remove and keep aside.


Add the Tej Pata (Bay Leaves) and Dry Red Chillies as phoron
Coarsely pound the Elaichi (Cardamom), Laung (Cloves) & Darchini (Cinnamon Sticks) and add it to the oil
As soon as the spices start crackling Add the onions.
Add a little sugar and fry them till they are light brown in color.

Note: You can also chop onion in large chunks --> fry till soft and brown on the edges --> cool and blend. Use this fried onion paste instead of raw onion paste for a very nice taste.

Add the chopped tomato and the green chillies
Continue frying till the tomatoes are well blended, all mushed up.

Note: For a smoother curry, puree the tomatoes and green chili and then cook

Add the potatoes, a pinch of turmeric powder and fry till they take on a light golden hue
Add 1 tsp of Ginger Paste & 1 tsp of Garlic Paste
Add about 2 tsp of jeera Powder mixed in 1 tbsp of Yogurt to a paste and continue what we say in Bangla as “Kashano”. I don’t know how to explain this but this means cook, stir do the whole routine, till the masala looks and feels cooked.

Note: Instead of only Cumin Powder, you can add 1 tsp Roasted Cumin Powder + 1 tsp Roasted Corriander powder + 1/2 tsp of Kashmiri Mirch. I normally lightly dry roast cumin & corriander and then make a large batch of such powder.

Add the cubed green jackfruit and Cook for some more time till the masala coats the jackfruit and the potatoes nicely.

Add little water as needed for gravy, salt, and cover and Cook
Cook till Potatoes and Enchor or jackfruit is done.

Note: Adjust for salt and seasonings. I usually add some sugar at this point to balance the tartness of canned jackfruit

The above pic is before the potatoes were done, so the gravy reduces more and the gravy is not very watery
If I am adding shrimp, I add the fried shrimps at this point
Sprinkle a little Garam Masala Powder and add a ½ tsp of ghee (optional , but lends a nice smell)
Cook for maybe some more minutes, check if tastes perfect and you are done.
Have this with Rice or Roti.

For the Vegetarian or Niramish way:

I asked my Ma for this and though I haven’t tried this, this is how she makes it.
Heat Oil and add about 1 heaped tbsp of Ginger paste and about ½ tsp of hing or asafoetida powder.
Saute and add BayLeaves , Dry Red Chillies and coarsely ground Elaichi, Cardamom, & Darchini
Follow procedures as above, but omit the onions & garlic Paste.
Also along with Cumin Powder add Corriander Powder.
Rest is same.

Everyone at home enjoyed this dalna and even my almost 3 yr old who is not a veggie fan ate up her enchor.
This is my entry for WHB a event started by Kalyn of Kalyn's Kitchen and this week hosted by Nandita of Saffron Trail. I was not sure if I could send an entry for this but since I cooked this over the weekend, I thought it would be a nice thing to share.

Trivia: Jackfruit or Kathal is the National fruit of Bangladesh. Wow that's a big thing

So long and Thanks for Rajma Keema

"Give Thanks" said Meeta and I wondered, and wondered...

Should I give Thanks for driving for almost an hour through the drizzle after work only to come home and start dinner when all I want is to be served hot chai while I cuddle up in the couch to watch some "Saas-Bahu" stuff. Should I give Thanks that if I want a hot "chai" I need to make it myself and just forget the pakoris because there's so much left to be done or should I give Thanks because my damned cable does not serve up any "Saas-Bahu" stuff and denies me the pleasure of rotting my mind.

I wondered & muttered and the rain dropped pitter-patter...

And then, my little one jumped all over me, wrapped her arms around me and hugged. I thanked for that, to have her to come home to, to watch her, to love her. And as I mixed the ground chicken, popped open the can of red rajma and chopped up the onions I thanked for being able to do this, to have a family to feed and care for, to have enough food to cook, to take pleasure in what I was doing. And then my husband suggested to adjust the AWB on the camera, set the exposure, and I clicked & he clicked. I thanked for having such a good friend in him who not only ate the rajma I served but was benevolent enough to help me take pictures which looked better than the dish :)

I thanked for being a WOMAN, for having the power to give birth, to work, to feed, to cook, to create & to blog...

Thanks to everyone out there living your life & helping others live theirs. Thanks Meeta for letting me be thankful.

And I went back and cooked my Rajma with Keema. This is not a Bengali dish but I try to make it the way my Ma used to make Keema Mattar which again does not have a Bong stamp to it. But a very hearty meal can be had of this combination, it satisfies with it’s quality & quantity, and there are different ways you can enjoy it.

You can have it with Rice, with Chapati, all by itself with some steamed veggies thrown in, if you make it dry use it as a stuffing for a wrap for lunch next day. I think this is the perfect dish to make if you are rushed and want to make something for dinner, next day lunch and a different dinner out of it on day 2.





What You Need

Rajma or Red Kidney Beans ~ 1 can, it said 1lb 13oz. I used this from Goya. If you are not using canned you might have to go through the process of soaking & pressure cooking the rajma.

Ground Chicken (Keema) ~ 1 lb. I used this from Perdue Ground Chicken. You can use fresh if you get them.

Onions ~ 2 medium grind to paste
Tomato ~ 2 medium blended (chopped does no harm either)
Green Chillies ~ 5/6 chopped
Corriander leaves ~ for garnish

For Marinating the Chicken:

Ginger Paste ~ 2 tsp for marinade
Garlic Paste ~ 2 tsp for marinade
Yogurt ~ 2 -3 tbsp

For Masala:

Garlic Clove ~ 1 clove chopped
Elaichi or Cardamom ~ 5
Laung or Cloves ~ 5
Darchini or Cinnamon stick ~ a small one
Maggi Hot & Sweet Tomato Ketchup ~ my all time fav or any other tangy sauce
Jeera or Cumin Powder ~ 1 tsp
Dhania or Corriander Powder ~ 1tsp
I dry roast Cumin seeds, Dhania Seeds, Dried Red Chillies and then dry grind them and store that for this and many other cooking. You can do that when you have time.

Garam masala Powder ~ I make this and store it too, but whatever you have is fine
Red Chilli Powder ~ your choice
Salt

How I Do It

Marinade the ground chicken with yogurt, 2 tsp of ginger paste, 2 tsp of garlic paste and little salt. Keep it aside for 2-3 hours. I often do it night before so it’s just ready to be cooked by evening.
Make a paste of the onions. Quick Tip: I make a paste or chop onions when I have extra time. They stay in the fridge good for 3/4 days
Heat Oil in a Kadai /Frying Pan
Coarsely pound the Elaichi (Cardamom), Laung (Cloves) & Darchini (Cinnamon Sticks) and add it to the oil
Add the chopped garlic and the green chillies.
As soon as you get the fragrant smell of garlic rising add the onions.
Add a little sugar and fry them till they are light brown in color.
Add the tomato
Continue light frying till oil separetes from the paste.
Add the marinated Keema (ground Chicken)
Continue cooking till the Keema changes color. Stir so that the keema transforms to a granulated mass. Since ground chicken here is machine processed, when raw, they are like a soft paste.
Add the Cumin, Corriander & Red Chilli Powder. Mix well.
Add about 2 tbsp of the Maggi Sauce (or any other). Actually I didn’t measure, I just poured till I got the tangy taste & color.
Add the Rajma .
Cook for some more time till the masala engulfs the Rajma as well as the Keema
Add little water, salt, Garam masala Powder and cover and Cook
Cook till Rajma is done. The Rajma I cook is not gravy based, it’s on the dry side, if you want gravy go ahead.
Add a little Fajita Seasoning Mix or KitchenKing Masala if you feel the taste is lacking something. I do that.
Garnish with Corriander leaves.
If you want add chopped hard boiled eggs.

Enjoy hot spicy Rajma Keema any way you like.

Let me reiterate, I kind of cook by smell & taste & instinct so my measures stated might not be exact, feel free to innovate & deviate. I am trying to measure while cooking these days but on a busy day, nah-nah !!

This is my entry for Monthly Mingle at photographer cook Meeta's of What's For Lunch Honey. Her very interesting theme was Give Thanks. And as I eat my dinner I do just that.
Happy ThanksGiving.

Note: For Vegans out there, instead of using keema you can substitute keema with ground soy granules as in Egg paratha with twist

Trivia:Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine), traditionally made on Mondays with red beans, vegetables (onion and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones left over from Sunday dinner, cooked together slowly in a pot and served over rice. From Wiki.

Shukto on weekend

Shukto

There is some error with the pics in this post. For better step-by-step rendition of Shukto check this post.

A traditional Bengali meal usually consists of five to six courses, starting off with something bitter and ending with a sweet dessert. Dal–bhaja (lentil soup & fritters), a vegetable, fish and chutney find their way in between and are served as well as eaten in that order. I think the six courses were to give importance to the six basic tastes or rasas. The first course which is bitter can be a dry preparation of Uchche (bitter gourd), fried neem leaves, neem-begun(neem leaves and brinjal lightly sauted) or the culinary epitome of bangla cuisine the Shukto.

Shukto is a mix of vegetables with an emphasis to the bitterness, a preparation where instead of hiding the bitterness , it is the taste around which the dish evolves. The bitter taste is said to be good for cleansing the palate and also for letting the digestive juices flow and so no doubt it is a good start off to the meal to follow.

Get this recipe in my Book coming out soon. Check this blog for further updates. 

Shukto is also a culinary experience for whoever eats it and a culinary achievement for whoever cooks it. In fact a Bengali cook is judged by his or her shukto preparation. Though I don't understand what's so diificult about cooking it, but that might be because I haven't reached the desired culinary height of tasting and neither has my Shukto been dissected and analysed by the Shukto patrol. My shukto doesn't turn out as good as my Ma's or my Ma-in-law's but then that's natural, that's what Mothers are for.

All said and done I am not a big shukto fan though my husband is and thinking of all the goodness that comes out of eating it, we do have occasional Shukto weekends.

Before going into the recipe I would briefly describe the medley of veggies that go into this dish. Lots of veggies to be chopped so be sure to get your bitter (uh-oh better) half to chop them up.

Uchche or Bitter Gourd -- Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. http://www.ayurbalance.com/explore_foodbittergourd.htm
Bitter gourd is also known to cure or at least control diabetes.

Jhinge or Ridge Gourd -- http://en.wikipedia.org/wiki/Luffa
Begun or Brinjal
KanchaKola or Raw Cooking Banana – This vegetable is more popular in the south of India. In Bengal it is popular as a vegetable which is often prescribed to treat a weak stomach or diarrhea.
String Beans
Potatoes
Mulo or Raddish – I diddn’t have these at home

What you Need

Uchche or Bitter Gourd – 1 chopped
Jhinge or Ridge Gourd – 1 chopped
Begun or Brinjal – 1 chopped
KanchaKola or Raw Cooking Banana – 1 chopped
String Benas – 10 chopped
Potato – 1 chopped
Drumsticks or Shojne Danta -- a couple chopped in 8-10 peiecs, each 2" long

Vadi (nuggets made of ground lentil and later dried )~ 10/15 small ones (Optional)

For Phoron or Tempering

Ideally in Bengali Shukto a seed called Radhuni is used for tempering. In absence of that, I use either methi seeds or paanchphoron
Methi or Fenugreek seeds – 1 tsp
Tejpata or Bay Leaves -- 4
Hing or Asafoetida Powder – a pinch

For Paste
Mustard seeds ~ 2tbsp soaked in water.
Poppy Seeds ~ 1 tbsp soaked in water
I always make the above paste and keep it in the fridge for later use during the week so I use more. Often the grinder is such that it is difficult to make a fine paste with little amount.

Ginger Paste ~ fresh grated ginger about 1 tbsp

Milk – 1/3 cup
Salt
Sugar
Ghee

How I Do It

Chop the vegetables as shown in the picture. Try to cut them in the shape as in the pic.
Wet grind the mustard seeds and poppy seeds to a fine paste. While grinding put a little salt. If you are using a dry grinder make a paste of the dry ground mustard powder in a little vinegar and salt, this is because dry grinding sometimes makes the mustard taste bitter.
Saute the vegetables, bitter gourd being the last, lightly and keep aside
Fry the vadi till they are brown and crispy
Heat 2 tbsp of ghee in a Kadai/Frying Pan
Add the methi (fenugreek) seed, tejpata (bay leaves) and the hing (asafoetida powder)
When they start sputtering and you get the smell of hing rising add the veggies.
Add about 1 1/2 to 2 tbsp of the mustard & poppy seeds paste.
Add the Ginger paste
Mix well, add salt add water and 1/3 cup of milk. Enough water to cook the vegetables, this dish is not gravy based so don't add too much water.
Cover and cook till the veggies are cooked and there is very little water.
Once the vegetables are almost done add a little suagr.
Add the fried vadis at the end.

Note: One of my readers pointed out that his Mom's shukto has a slight gravy in it. In fact my Mom too makes shukto sometimes which is more moist. So you can have your shukto with a little gravy in it (ver little though) if you want.

Have this with white rice and remember to start off your lunch with this.

Mandira of Ahaar also has her own recipe of Shukto. Hers is a little different from mine because every Mom puts their distinctive touch to their Shukto.
This is also my entry for WHB hosted by Meeta of What's for Lunch Honey. I didn't know about this event and got to know from Mandira's blog, so thanks to Mandira.

Trivia: Shukta should be had only during the day so don't have it for dinner. Don't know reason yet.

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