Enchor chingri

Enchor chingri

Serves 6 people


Raw jackfruit: peeled, cleaned and cut in big chunks (ask your vegetable vendor to clean this as its quite labor some and messy job): 3 cups
Bengal gram: 3 tbsp
Onion paste: ½ cup
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Tomato: 1 big
Chili powder: 2 tsp
Garam masala powder: ½ tsp
Oil: 4 tbsp
Turmeric powder
For tempering
Black pepper: 7-8 pieces
Cloves: 2-3 pieces
Cinnamon: 2 small sticks
Bay leaf: 2 pieces


1. Peel the thick skin till no trace of green colour is there on the raw jackfruit. Discard the fibres and the pithy core. Cut in chunks or in cubes. When cut raw jackfruit releases gummy latex which is very sticky. Rubbing any oil to the knife and also in the palm helps.
2. Soak the Bengal gram for 30 minutes then boil along with the jackfruit pieces in salted water for 10 minutes or till a knife inserted in the chunks passes through without much effort. Drain and keep aside.
3. While the jackfruit is boiling peel and cut the potatoes in big chunky pieces. I generally cut a medium size potato in 8 pieces. Keep aside.
4. Wash and mix the shrimps with little salt and turmeric. Keep aside.
5. Heat 1 tsp oil and fry the shrimps till they rune plea pink in color (approx. a minute). Drain and keep aside.
6. Pour the rest of the oil and fry the potatoes for a couple of minutes and take out.
7. In the same oil crackle the ingredients listed under tempering and then add the onion paste. Fry on medium till oil starts to separate. Add the ginger garlic paste and fry for 3-4 minutes. Mix in chopped tomato and cook till the tomato is mushy and again oil start to ooze out. Now mix in the boiled jackfruit pieces. Add salt, turmeric, potatoes, red chili powder and mix. Cover and let it cook for 5 minutes. Stir in between.
8. Now add the fried shrimps and 11/2 cups of water. Cover and let it cook till the potatoes are cooked and the jackfruit soaks in the spices. The final dish should have coating gravy. Check seasoning and sprinkle some garam masala powder.
9. Serve hot with steamed white rice.

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