Ingredients – Echorer Dalna 2

Jack & Chill Frozen Young Jack Fruit Chunks 300Gms

1 large potato

1 large onion – chopped finely or made into a paste

Ginger and Garlic paste

Whole Masalas

Cinnamon Stick

3/4 Cardamoms

3/4 cloves

1/2 Bay leaves

1 dry Red Chilli

1 tbsp cumin seeds

Ground/ Dry Masalas 

1 tbsp turmeric powder

1 tbsp coriander powder

1 tbsp cumin powder

1 tbsp Kashmiri chili powder

Half a teaspoon of Sugar

Salt to taste

Mustard Oil (optional) / Cooking Oil

Method – Echorer Dalna 2

1. Finely chop the onion or grind it into a paste.

2. Ginger and garlic peeled and ground into a paste

3. Peel the potatoes and cut them into small cubes

4. Heat the oil in a heavy-based pan

5. Once the oil is hot, reduce the heat and add all the dry masalas. Tips: crush the cloves, cardamom and cinnamon stick before adding.

6. When it starts to sputter, add the onion and stir till it’s translucent.

7. Add the ginger garlic paste and cook it for another 3/4 mins. 

8. Add the potatoes and cook it for 3/4 mins

9. Add the raw Jackfruit and cook for another 3/4 mins 

10. Add the dry masalas and the tomato purée

11. Top it with half a teaspoon of sugar

12. Mix all ingredients together and cook till the oil starts to separate

13. Mix the water.

14. Add salt to taste.

15. Cover the pan and cook on a low flame till the potatoes and the jack fruit are cooked thoroughly. 

16. Serve hot with plain rice

Contributed by Ananya Majumdar, London