Echorer Dimer Dalna

1. 1
   prep

   Prepare the jackfruit.

   1.Apply a little mustard oil on your hands and knife to prevent the sticky sap from clinging.

   2.Peel the raw jackfruit, remove the core, and cut into 1.5-inch chunks.

   3.Wash the chunks well and drain.
2. 2
   boil · ~10 min

   Parboil the jackfruit pieces.

   1.Place the jackfruit chunks in a pressure cooker with 1 cup of water.

   2.Pressure cook for 2 whistles on medium heat.

   3.Let the pressure release naturally, then drain the water and set the jackfruit aside.
3. 3
   boil · ~10 min

   Boil the eggs.

   1.Place the eggs in a saucepan and cover with water.

   2.Bring to a rolling boil and cook for 8-10 minutes.

   3.Transfer to cold water, peel off the shells, and set aside.

   TIPOlder eggs peel more easily than fresh ones. Use eggs that are at least a week old.
4. 4
   fry · ~8 min

   Fry the jackfruit and potatoes.

   1.Heat 2 tablespoons of mustard oil in a heavy-bottomed pan until it reaches its smoking point, then cool slightly.

   2.Add the parboiled jackfruit chunks and potato quarters.

   3.Sprinkle 1 pinch of salt and 1 pinch of turmeric, and fry on medium heat until lightly golden on all sides (6-8 minutes).

   4.Remove with a slotted spoon and set aside.
5. 5
   fry · ~3 min

   Fry the boiled eggs.

   1.In the same pan, add the boiled eggs.

   2.Sauté gently, turning them until they are lightly blistered and golden all over (2-3 minutes).

   3.Remove and set aside.
6. 6
   temper · ~1 min

   Temper the whole spices.

   1.Add the remaining 2 tablespoons of mustard oil to the pan and heat again.

   2.Add bay leaves, dried red chilies, green cardamom, cinnamon, and cloves.

   3.Sauté until the spices become fragrant and the cardamom pods puff slightly (30-45 seconds).
7. 7
   saute · ~13 min

   Sauté the onions and aromatics.

   1.Add cumin seeds to the pan and let them crackle.

   2.Add the sliced onions and fry until they turn golden brown (7-8 minutes).

   3.Add the ginger paste and garlic paste. Sauté until the raw smell disappears (1-2 minutes).

   4.Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes are soft and oil starts to separate (4-5 minutes).

   TIPSprinkle a little water if the spices start sticking to the bottom of the pan.
8. 8
   saute · ~2 min

   Cook the spice powders.

   1.Lower the heat to medium-low.

   2.Add turmeric powder, red chili powder, cumin powder, and coriander powder.

   3.Sauté continuously for 1-2 minutes until the spices release their aroma and the oil separates slightly.
9. 9
   simmer · ~15 min

   Build the gravy and add the fried elements.

   1.Pour in 2 cups of warm water and bring the gravy to a gentle boil.

   2.Add the fried jackfruit chunks and potatoes to the pan.

   3.Add salt and sugar, then stir well.

   4.Cover the pan and let it simmer on low heat until the gravy thickens slightly and the flavors meld (12-15 minutes).

   TIPThe curry should have a medium-thick consistency. If it looks too dry, add a splash more water.
10. 10
    simmer · ~3 min

    Finish the curry with eggs and garam masala.

    1.Gently add the fried boiled eggs to the simmering gravy.

    2.Sprinkle garam masala and drizzle ghee on top.

    3.Cover and simmer for a final 2-3 minutes to let the eggs absorb the flavors.
11. 11
    garnish · ~5 min

    Garnish and serve.

    Turn off the heat. Sprinkle freshly chopped coriander leaves on top. Let the curry rest for 5 minutes before serving.

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