Aam Enchor

It is 7:30 am in the morning. Drenched in sweat I jump out of my bed and enter the bathroom for a shower. I should not be late for school I thought. Our school bus picks us up and drops us at school much ahead of time. The bus had to make another trip to other parts of town Jalpaiguri. Playing aam pata jora jora in the bus we reach school. Getting down from the bus, I almost literally run to reach the campus. Not that I would reach the campus, open my books and start reading. My interest was to collect stones and hit the mango tree that stood behind our school building.

Ahh!!! finally, I get one or two kancha aam. I open my bag and take out a small paper parcel wrapped carefully. The kancha aam sprinkled with salt….Heavenly!!

While I write this post remembering my childhood days, I sit drooling particularly looking at the mangoes and salt in the photograph.

Every season has its own charm. While winters are dear to me for cup of steaming tea and telebhaja, summers are cherished because of mangoes, enchor, kanthal, uchhe (bitter gourd) and jhinge(ridge gourd) etc. Aam enchor is a preparation my mother prepares often during this time.

Aam Enchor

Raw jackfruit or enchor cooked with raw mangoes is a hot, sour and sweet summer delight.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3


  • 300 g of enchor or raw jackfruit
  • 1 potato peeled and diced
  • 1 raw mango peeled and diced to small cubes
  • ½ teaspoon of turmeric powder
  • 2 tablespoons of mustard oil
  • salt to taste
  • 1 teaspoon of sugar
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of garam masala powder
  • 2 green chilies slit
  • A pinch of asafoetida
  • 2 whole red chilies


  • Steam the potatoes and enchor and keep them aside
  • In a kadai, add the oil and heat it. Once the oil starts smoking, throw in whole red chilies to the kadai followed by asafoetida.
  • As the oil release the aroma, add the mango pieces and green chilies to the kadai and saute them on low medium flame.
  • Add turmeric powder, sugar salt, cumin powder, coriander powder, red chili powder to the kadai along with two tablespoons of water.
  • Cook the raw mangoes till the mango pieces start falling apart and oil is released from the sides of the kadai.
  • Now, ad the steamed potatoes and enchor to the kadai and saute the vegetables on low medium flame for 4-5 minutes. Add splashes of water if necessary. (See Notes)
  • Add the garam masala and turn off the flame. Enjoy!!


The jackfruit and the potatoes should retain their shape and should not turn mushy.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com

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