ENCHOR

Ingredients

• 1 teaspoon oil (for rubbing hands) (Any neutral oil; applied to hands before handling jackfruit to prevent sticky sap from adhering to skin)
• 2 small fruits tender green jackfruit (Use young, unripe green jackfruit; peel thickly and discard the central stem. Canned young green jackfruit in water or brine can be used as a substitute — rinse and drain well.)
• 4 cups water (for boiling jackfruit) (Enough to fully submerge the jackfruit pieces)
• 3 tablespoons oil (for frying) (Use a neutral cooking oil such as mustard oil or vegetable oil)
• 1 medium (approximately half the volume of the prepared jackfruit, or more) potatoes (Peel and cut into medium chunks; the quantity should be roughly half the volume of prepared jackfruit or more according to preference)
• 2 cups water (for curry) (Added when cooking the spices and vegetables together; adjust to achieve a light gravy)
• 1 teaspoon coriander, powdered (Adjust to taste; the original recipe calls for adequate quantities)
• 0.5 teaspoon pepper, powdered (Adjust to taste; the original recipe calls for adequate quantities)
• 1 teaspoon cumin, powdered (Adjust to taste; the original recipe calls for adequate quantities)
• 0.5 teaspoon turmeric, powdered (Adjust to taste; the original recipe calls for adequate quantities)
• 2 whole dried red chillies (Used in the curry base; adjust heat level to preference. The original recipe calls for adequate quantities.)
• 1 teaspoon salt (Adjust to taste; the original recipe calls for adequate quantities)
• 8 pieces browned bori (Bori are small sun-dried lentil dumplings common in Bengali cooking. Brown them in a little oil in a dry pan until golden and lightly crisp before adding to the curry. They can be found at Indian grocery stores.)
• 2 tablespoons ghee (for tempering) (Used to make the aromatic tempering (tadka) and also a little more added at the end)
• 3 leaves cassia leaves (Also known as Indian bay leaves (tej patta); distinct from Mediterranean bay leaves. A few leaves are sufficient.)
• 2 whole dried red chillies (for tempering) (Added to the ghee tempering for fragrance)
• 0.5 teaspoon panch-foron (A Bengali five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds; available at Indian grocery stores)
• 2 tablespoons milk (Optional; adds a subtle richness to the curry)
• 1 teaspoon sugar (Optional; adds a mild sweetness typical of Bengali cooking)
• 0.5 teaspoon garam masala, powdered (Added at the very end for fragrance; use a good-quality store-bought garam masala)

Instructions

1. 1Before handling the jackfruit, rub a little oil thoroughly over both hands, including between your fingers. Raw green jackfruit releases a very sticky, latex-like sap that is difficult to wash off. Oiling your hands creates a protective barrier so the sap does not stick to your skin. Keep a paper towel or cloth nearby to wipe the knife as you work.
2. 2Using a large, heavy knife, cut off the top and bottom of each green jackfruit. Peel the skin thickly — you want to remove not just the outer green skin but also the white fibrous layer beneath it. Then cut the jackfruit into roughly 3–4 cm (1–1.5 inch) pieces. As you cut, discard the tough central woody stem running through the core. The pieces can be irregular in shape; this is perfectly fine. Place the cut pieces in a bowl of water as you go to prevent discolouration.
3. 3Drain the jackfruit pieces from the bowl of water and place them in a medium to large pot. Cover with the water for boiling (approximately 4 cups, or enough to fully submerge the pieces). Bring to a boil over high heat, then reduce to a medium simmer. Cook for about 15–20 minutes, or until the jackfruit pieces are tender enough to pierce easily with a fork — they should feel soft but still hold their shape. Drain the jackfruit in a colander and set aside. Discard the cooking water.
4. 4Peel the potatoes and cut them into medium chunks (about 3–4 cm / 1–1.5 inch pieces). Heat the oil for frying in a large, wide pan or kadai over medium-high heat. Once the oil is hot and shimmering, add the potato chunks. Fry the potatoes, stirring occasionally, for about 5–7 minutes until they are golden brown on the outside. They do not need to be fully cooked through at this stage. Use a slotted spoon to remove the browned potatoes and set them aside on a plate.
5. 5In the same pan with the remaining oil, add the drained, boiled jackfruit pieces. Stir everything together for about 1 minute over medium heat so the jackfruit is coated in the oil and begins to take on a little colour. This brief stir-fry also helps the jackfruit absorb the flavours that will follow.
6. 6Return the browned potato chunks to the pan. Pour in approximately 2 cups of water for the curry. Add the powdered coriander, powdered pepper, powdered cumin, powdered turmeric, red chillies, and salt. Stir everything together well. The water should come about halfway up the vegetables — add a little more if needed to achieve a light, soupy consistency. Bring the mixture to a boil over medium-high heat, stirring occasionally.
7. 7Once the curry is boiling, gently add the browned bori (pre-browned lentil dumplings) to the pot. To brown the bori: heat a small dry pan over medium heat, add the bori, and stir frequently for 2–3 minutes until they turn golden brown and smell nutty — watch carefully as they can burn quickly. Add the browned bori to the boiling curry, then place the lid on the pan. Reduce the heat to medium-low and allow the curry to simmer, covered, for about 10 minutes until the potatoes are fully cooked through and the bori have softened slightly.
8. 8In a small saucepan or small frying pan, heat the ghee over medium heat until it melts and becomes fragrant. Add the cassia leaves, the red chillies for tempering, and the panch-foron. The spices will sizzle immediately — stir for about 30 seconds until the panch-foron begins to pop and the leaves become fragrant. Be careful not to burn the spices. Immediately pour this entire fragrant ghee mixture over the simmering curry and stir it in gently. This step is called a tadka or tempering and adds a wonderful layer of aroma to the dish.
9. 9If you wish, stir in a little milk and sugar into the curry at this point. These are optional additions that are characteristic of Bengali cooking — the milk adds a subtle creaminess and the sugar balances the spices with a gentle sweetness. Stir gently to combine and continue simmering uncovered for another 2 minutes.
10. 10Continue simmering the curry uncovered until only a small amount of thick, flavourful soup (gravy) remains — the curry should not be completely dry, but most of the liquid should have reduced down. At this point, drizzle in a little more ghee and sprinkle the powdered garam masala over the top. Stir gently once or twice, then remove the pan from the heat. The residual heat will bloom the garam masala fragrance. Serve hot with steamed rice or Indian flatbread.