Enchor Torkari #1 (Jackfruit with Bengali spices)

This sabji was born partly out of necessity. I was out of fresh vegetables -- heck, I had even used up the last of my onions making dal and a spinach sauce - but I wanted more veggies. A can of young jackfruit in brine and a small serving of all-purpose curry base came to my rescue. Even the spice blend was left over from another recipe.

Servings: 4 (77 calories) as a side dish

Base sauce

1/2 t mustard oil

1 medium onion, diced, or 1 c AP curry base

1/4 t salt

3 cloves garlic, pureed

1/2 T ginger paste

2 T tomato paste

1 can (10.5 oz) young jackfruit in brine, drained and chopped into 1/2 to 1" chunks

Whole spices

1 bay leaf

3 black cardamom pods

3 whole cloves

1 cinnamon stick (about 3" long)

2 t panch phoron (below)

Ground spices

1 t ground cumin

1 t Kashmiri chili or paprika/cayenne blend

1 t ground coriander

1/2 t turmeric

Saute the whole spices in mustard oil until the cumin and mustard in the panch phoron begin to pop. Add the onion, if using, and sprinkle with salt; saute until partially translucent. Add the ginger, garlic, tomato paste and saute for 1-2 more minutes. Toss in the ground spices, stir to combine. Add the AP base or up to 1/2 c water and the jackfruit. Simmer for 10-15 minutes.

Panch Phoron (Untoasted Bengali Five-Spice Blend)

2 t fennel seeds

2 t cumin seeds

2 t nigella seeds

1 t fenugreek seeds

1 t mustard seeds or ajwain

Combine and set aside. No need for roasting or toasting.

#sides #curries #savory