Ingredients

• 500 gm - Enchor or green jackfruit
• 4 potatoes
• 2 tbsp - coriander paste
• 1 tbsp - cumin paste
• 1.5 tsp - turmeric paste
• 2-3 bay leaves
• 1/4 tsp - whole cumin seeds
• 1 tsp - garam masala paste or powder
• 3 tbsp - oil
• 1 tsp - ghee
• Salt and sugar to taste

How to Make Enchorer dalna

• Peel the outer skin of the jackfruit. Remove seeds, if any.
• Also throw away the fibrous portion of the jackfruit retaining only the meaty portion. There is a layer of skin between the seed and the fruit. Ensure that this is also removed and thrown away.
• Cut the jackfruit into bite sized or little larger pieces.
• Place in a pan with water to cover and boil for approx. 15 mins.
• Remove from fire. Drain well.
• Peel and cut the potatoes in four lengthwise and the cut across to make 8 pieces.
• Heal oil in kerahi (pan), fry potatoes until lightly browned. Remove from pan.
• Add all the masalas pastes, salt and sugar to taste to the pan.
• Stir well and fry for several minutes, sprinkling water as necessary.
• Continue stirring and fry until the masala changes colour.
• Add one cup of water, stir and add the boiled enchor and the potatoes.
• Simmer gently until the potatoes and enchor are both cooked and there is a small amount of gravy in the pan.
• In a separate pan or kerahi, heat the tablespoon of ghee. Add the bay leaves and whole cumin seeds.
• Stir fry until the masala stops spluttering.
• Pour onto enchor dalna. Stir well.