Echorer Dalna

                                                 Echorer Dalna 

Ingredients: 

• Raw Jackfruit - 1/2 Kg weight 
• Bay Leaf - 2
• Green Cardamom Whole -3
• Cinnamon Stick - 2"
• Clove -3
• Black Peppercorn - 4
• Onion - 1 big chopped
• Tomato - 1 big chopped
• Ginger - 2-3" piece finely grated
• Garlic - 5-6 cloves finely grated
• Green chillies - 1 or 2 depending on your spice tolerance level
• Ghee - 2 tsp
• Kashmiri Red Chilli Powder - 1/2 tsp
• Turmeric powder - 1 tsp
• Cumin powder - 1 tsp
•  Coriander powder
• Yogurt - 1/2 cup (whisked)
• Water - 2 cups (warm)
• Salt to taste
• Sugar to taste
• Mustard oil -2 tbsp
• Potatoes - 2 medium (diced)

Procedure:

1. Clean and cut the Jackfruit.  Pressure cook with a pinch of turmeric. Keep aside.

2. Fry the diced potato and keep aside

3. Heat oil in a skillet and temper/chaunce with bay leaf, ground cloves,whole jeera, cinnamon and cardamom. 

4. Once the aroma comes add the chopped onions. Add a pinch of salt and sugar and fry till slightly browned.

5. Add the ginger garlic paste and fry for a few minutes

6. Add the tomatoes, turmeric powder, red chilli powder, cumin powder, coriander powder and whisked curd. Fry till the masalas blend uniformly. Sprinkle some water occasionally to avoid burning.

7. Adjust the salt and sugar

8. Add the boiled jackfruit pieces and potatoes into the masala. Saute till the jackfruit, potatoes and masalas are well cooked.

9. Add a hint of garam masala powder and ghee.

Serve with Basmati or plain rice, naan or any kind of Indian Flat breads.