Echorer dalna (raw jackfruit curry)

Ingredients

• 500 g raw jackfruit (echor), peeled and cut in chunks
• 2 potatoes, halved
• 1 onion, ground to a paste (leave out for a niramish version)
• 1 tbsp ginger paste
• 1 tomato, chopped
• 1 tsp turmeric, 1 tsp cumin powder, 1 tsp red chilli powder
• 2 bay leaves, 3 cardamoms, 3 cloves, 1 small stick cinnamon
• 1 tsp sugar
• 4 tbsp mustard oil
• 1 tsp garam masala powder
• Salt to taste

Method

1. Oil your hands and knife. Boil the jackfruit chunks in salted water with turmeric for 10 minutes and drain.
2. Heat mustard oil, fry the potatoes and jackfruit until lightly browned, and set aside.
3. Add sugar to the oil and let it brown, then add bay leaves and whole spices.
4. Add onion paste (if using) and fry until golden; then ginger, ground spices and tomato. Cook until the oil separates.
5. Add the jackfruit and potatoes, salt and 1½ cups water. Cover and cook until soft and the gravy is thick.
6. Finish with garam masala and serve with rice or luchi.