Echorer Dalna

Echorer Dalna

 (Jack fruit Curry)

Ingredients: 

Raw Jackfruit or Echor 400 gms /cut into small cubes

Mustard Oil or Vegetable Oil 4-6 tbsp

Whole Garam masala 1tbsp

Bay Leaves 2

Onion 2 medium Size /Sliced

Grated Ginger 1 tbsp

Grated Garlic 1 tbsp

Potato 2 medium size /cubed

Turmeric Powder 1 tbsp

Salt to taste

Cumin Powder 1/2 tbsp

Coriander Powder 1/2 tbsp

Red Chilli Powder 1 tbsp

Sugar 1 tbsp

Ghee 1/2 tbsp

Garam Masala Powder 1/4 tbsp

HOW TO COOK

Before cutting the raw Jackfruit, place a newspaper below, oil the knife and your hands with mustard oil. Even oil the back of your hands. Cut the jackfruit into cubes. Remove the thick outer covering surrounding the seeds in the middle and discard. Don’t peel the outer covering too much. (You can also buy the canned raw jackfruit from any supermarket or from Amazon)

Wash the cubed jackfruit and boil them with some salt for 15 to 20 minutes. Drain the water and keep aside.

Heat oil in a pan. When the oil is heated, add whole garam masala and bay leaves.

When they start releasing a beautiful aroma, add onion slices into the pan. Fry them for a while on medium to high flame.

Then add grated ginger and garlic, fry them until the raw smell of garlic has gone.

Meanwhile, add salt and turmeric powder. Cook for 5 minutes.

Then add potato cubes and cook for another 5 minutes.

Now add the boiled jackfruit pieces into the pan and cook for a while.

Add cumin powder, coriander powder and red chilli powder. Mix everything well and cook for 5-7 minutes on low to medium flame.

It’s time to add water into the pan. Stir and cover with a lead for 10 minutes. Keep the flame on low.

After 10 minutes, put off the lead and give a good stir.

Add sugar and ghee. Stir well.

Lastly add garam masala powder. Give a stir and switch off the flame.

CHeeRS....! 

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