E(N)chor Chingri / Raw Jackfruit with Prawns

Distinctively  Bengalis are famous for their love for Jackfruit. Whether it is raw or ripe Bengalis are always head over heel in love with this Vegie/fruit. At the age of our Grannies the houses with stretched field were always cluttered with the Mango, Guava, Coconut, Banana, Papaya, Jamun/Java Plum, Tamarind, Kul/Boroi/Jujube trees and common among all was the Jackfruit tree. It is so common and a deliciously cooked dish when it's raw, we Bengalis love to call it the Vegetable Meat. The most delectable part of it is, out of one Vegie so many dishes can be cooked.  But the ripe Jackfuit is many a times an allergy enhancer for many. Even the strong flavour sometimes annoys too many. But the best part of it that everything of this Tree along with the wood, fruit, and the seeds are useful. I first tasted this dish in a party and fallen in love with first bite. So planned to make it at home. Thanks to Soumi  Naha one of my  sister like friends for helping me to cook the dish.

If you ask about the food value it is very nutritious.

"The edible jackfruit is made of soft, easily-digestible flesh (bulbs); when eaten, its simple sugars like glucose and fructose can quickly replenish one's energy and bring on a physical sense of euphoria and revitalization. A portion of 100 g of edible raw jackfruit provides about 95 calories and is a good source of the antioxidant vitamin C, providing about 13.7 mg. Jackfruit seeds are rich in protein.

Fresh jackfruit has small amounts of vitamin-A, flavonoid pigments such as carotene-ß, xanthin, lutein and cryptoxanthin-ß. Together, these compounds play vital roles in antioxidant and vision functions. Vitamin A is also required for maintaining integrity of mucus membranes and skin. Consumption of natural fruits rich in vitamin-A, and carotenes has been found to protect from lung and oral cavity cancers.

Jackfruit is rich in B-complex vitamins, with large amounts of vitamin B-6 (pyridoxine), niacin, riboflavin, and folate. Fresh jackfruit provides potassium, magnesium, manganese, and iron. Potassium provides cell and body fluids that help regulate heart rate and blood pressure.

Jackfruit can be a good bulk laxative because of its dietary fiber which helps to protect mucous membranes in the colon by decreasing exposure time and binding to cancer-causing chemicals. "(Source: http://en.wikipedia.org/wiki/Jackfruit)

Ingredients:

E(N)chor/ raw Jackfruit: 1 small

Bagda Chingri/Prawns- 12-14 pieces (You can use Kucho Chingri/ shrimp too)

Potato- 1-2 medium (cut in cubes)

Onion- 1 medium

Ginger paste- 1 table spoon

Turmeric Powder- 1 tspn

Cumin Powder- 1 tspn

Coriander Powder-  1 tspn

Red Chilli Powder- 1 tspn

Powdered Garam Masala- 1/2 tspn

Cumin Seeds (whole)- 1 tspn

Mustard oil- 2tbspn +  2tbspn + to cut the E(N)chor/jackfruit as much as u need.

Ghee-  1-2 drops

Method:

First you have to cut the E(N)chor/Jackfruit. Whenever you cut it follow the tips:

1. Spread a thick layer of news paper on the platform on which you are going to cut the E(N)chor/Jackfruit. The sap is very sticky that comes out of the vegetable so be careful.
2. Before starting the cutting procedure apply a good amount of mustard oil on your hands and palms.
3. Then skinned the vegetable and cut it in small cubes. If you feel the seeds are too hard then remove it and use the flesh only.

1. Take a pressure cooker (optional) and cook the  E(N)chor/Jackfruit with a pinch of turmeric powder, little bit of salt and  water till its semi cooked. (If you are cooking the  E(N)chor/Jackfruit in pressure cooker then just wait for 1-2 whistles and then put it off stove). Strain the E(N)chor/Jackfruit and reserve.
2. Take a Kadai/ Pan add Oil. Fry the Potatoes and the Prawns separately semi- brown and reserve.
3. Grind the onion, ginger and tomato in to smooth paste.
4. If you need more oil add little bit. Let the oil get heated properly then add the whole cumin seeds. When it will start to splutter add the onion tomato paste and fry till the oil start to separate and the whole mixer looks dark brown but be careful not to burn it.
5. Add Turmeric, Cumin, Coriander and Red Chilli Powder, sauté for a few seconds then add 1/4 cup water. Let all the masala get mixed properly then add the Potato. Fry for sometime then add E(N)chor/Jackfruit. Fold all together  nicely  and add 1 cup water and let the water boil.
6. When the water will start to boil add the prawns and cook till the potato gets properly cooked and the water totally dried up. Add the Garam Masala Powder and ghee, fold it nicely, then serve hot with plain rice.