Enchorer Dalna Recipe

• 1 Jackfruit (medium sized)
• 1 Small Onion (finely chopped)
• 1 tsp Ginger- Garlic Paste
• 1/2 Cup Tomato Puree
• 1 Small Stick of Cinnamon
• 1/2 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Cumin Seed Powder
• 1/3 tsp Garam Masala Powder
• 1/3 tsp Chili Powder
• 1 Green Cardamom
• 3-4 twigs Coriander Leaves
• 2 Green Chilies
• 1 Red Chili
• 1-2 Cloves
• 1 tbsp Oil
• Salt to taste

• Wash and peel the jackfruit, and chop it into small pieces.
• Heat oil in a heavy bottomed pan and add cumin seeds, bay leaf, red and green chilies to it. Let them splutter.
• Add cardamom, cinnamon, cloves, and onions to the above and saute.
• When the onions appear translucent, add garlic-ginger paste and saute for a couple of minutes.
• Now add the tomato puree and let it cook on medium heat with closed lid for 2-3 minutes.
• Add the coriander, cumin, chili powder and turmeric powder to the above. Let it cook till everything mix well.
• Now add jackfruit pieces and mix them well with the mixture.
• Add salt and 1/2 cup of water and let the dish cook on medium heat for 8-10 minutes, or till the jackfruit is cooked and the water gets reduced.
• Add the garam masala to the dish. Let it cook for another minute and then turn off the flame.
• Garnish the dish with chopped coriander leaves.
• Enchorer Dalna is ready to savor. Serve hot with rice.