| • | Wash and strip the jackfruit, and chop it into little pieces.
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| • | Heat oil in a heavy bottomed cooking pan and add cumin seeds, bay leaf, reddish and green chilies to it. Let them splutter.
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| • | Add cardamom, cinnamon, cloves, and onions to the above and saute.
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| • | When the onions seem translucent, add garlic-ginger paste and saute for a couple of minutes.
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| • | Now add the tomato puree and allow it cook on normal heat up with closed lid for 2-3 minutes.
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| • | Add the coriander, cumin, chilli powder and turmeric powder to the above. Let it cook until everything mix well.
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| • | Now add jackfruit pieces and mix them well with the mixture.
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| • | Add table salt and 1/2 cup of water and allow the dish cook on normal heat up for 8-10 minutes, or until the jackfruit is cooked and the water acquires reduced.
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| • | Add the garam spices to the dish. Let it cook for some other minute and then turn off the flame.
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| • | Garnish the dish with chopped up coriander leaves.
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| • | Enchorer Dalna is ready to savor. Serve red-hot with rice.
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