Echor-er dalna (Jackfruit curry)

Jackfruit, before it ripens in late summer, is used as a vegetable in the beginning of summer. This meaty vegetable is a frequent dish in the everyday dinner menu of a Bengali house. Jackfruit is often prepared in a very rich gravy called dalna giving it the alias ‘gach-patha’ or ‘meat from the tree’. I was cooking jackfruit for the first time, that too from the can. Naturally, I was anxious and skeptical. Phone calls to my mother revealed the recipe and little tricks. With all excitement, I started cooking. Although a bit too rich for the hot summer day lunch, it was delicious and the flavors were reflecting those from memories. Rich complex flavors and the aromatics adding a depth to it. I just ended up having a bit too much!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 2)

250g young jackfruit

1 medium potato

1 medium tomato

1 medium onion

8-9 cloves of garlic

1 inch ginger

3-4 green chilies

1 black cardamom

2 bay leaves

1 dried red chili

3-4 cloves

1 cinnamon stick

1/2sp turmeric powder

1/2sp karshmiri chili powder

1/2sp cumin powder

1sp coriander powder

1sp ghee

Mustard oil, salt, sugar

METHOD:

1.      (If using canned jackfruit, drain it and wash well. Soak it in fresh water for a couple of hours.)

2.      Boil the jackfruit cubes with a bit of salt for 15-20 mins. Drain and keep aside.

3.      Roughly chop onion, tomato, garlic, ginger and chili. Heat oil in wok. Fry until soft and golden brown. Blend into a smooth paste.

4.      Heat oil in the same wok. Fry the jackfruit cubes on medium heat until lightly golden. Set aside.

5.      Cut the potato into cubes (similar in size to those of jackfruit).

6.      Add bay leaves, dried red chili, cardamom, clove, cinnamon in the heated oil. Let it crackle.

7.      Add the potatoes. Fry on medium heat until golden.

8.      Add the onion-garlic blend and the turmeric, cumin, coriander, kashmiri chili powder. Add a salt and a pinch of sugar. Fry for 2-3 mins on medium heat.

9.      Add the fried jackfruit pieces. On medium heat fry with frequent stirring until the spices leave oil on the sides and coat the vegetables well, approximately 10-12 mins. Take care that the spices do not catch the bottom of the wok. (The method is called Koshano in Bengali cuisine).

10.   Lower heat. Add 1.5cup water. Cook covered until the vegetables are done.

11.   Remove cover. Adjust seasoning. Add the ghee. Cook on high heat for a couple of more minutes. Serve with steaming rice.

NOTE:

The onion-ginger-garlic-tomato can also be made into a paste before and then added during the cooking. In that case, the process of koshano should be done for longer. However, frying before blending into a paste adds to layering of flavors.

Koshano: A commonly used cooking method in Bengali cuisine. In heated (tempered) oil, the spice pastes are added. It is then cooked on medium heat with frequent stirring such that the spice paste starts leaving oil on the sides. This enhances and adds complexity to the flavors. The spices paste can be a fresh paste of whole spices with water, or also onion, ginger, tomato puree etc. Depending on the preparation, the vegetables/meat can be added along with or later.

Borboti bhaja (Fried yardlong beans)

I have not had borboti or yardlong beans literally for years. I was always happy to see these succulent beans on the side of my lunch plate. They were either fried with a bit of onion or in mixed with potato and pumpkin in a vegetable medley. And I loved it every time. With a distinct flavor of its own, this green is one of my favorites and I prefer it more than normal French beans. So when I got an update that the local Chinese grocery store will get the yardlong beans, I was happy. And I wished to get a bunch. As I would only go to the store only the next day, I made sure that they keep at least a bunch for me. Happy I was with the thought of being able to eat one of my favorite greens after years. I was a bit unsure, should I try some new Chinese recipe or make the familiar stir-fry. In the end old familiar tastes won and I made the classic and simple borboti bhaja (fried yardlong beans) with the fried onion adding to the taste. Steaming hot rice and borboti bhaja brought back childhood memories and tastes. The perfect combination.

  

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 2)

250g yardlong beans

1 medium onion

2 green chilies

Salt, pepper, oil, sugar

METHOD:

1.      Wash and chop the yardlong beans into 1cm pieces. Finely dice the onion and green chilies.

2.      Heat oil in a wok. Add the onion and fry until golden.

3.      Add the yardlong beans, chilies, salt, pepper. Cook covered on medium heat for around 10 minutes.

4.      Remove cover. Adjust seasoning and add a pinch of sugar. Cook on medium heat until the beans are cooked but firm.

5.      Serve with steaming long grain rice.