Enchorer Dalna

1. 1
   pressure cook · ~8 min

   Prepare the jackfruit.

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

   2.Peel the thick green skin, remove the core, and cut the raw jackfruit into 1-inch cubes.

   3.Pressure cook the jackfruit cubes with 1 cup of water and a pinch of salt for 1 whistle on medium heat.

   4.Let the pressure release naturally, drain the water, and set the parboiled jackfruit aside.

   TIPIf you don't have a pressure cooker, boil the jackfruit in a large pot for 10-12 minutes until fork-tender.
2. 2
   fry · ~10 min

   Fry the jackfruit and potatoes.

   1.Heat 2 tablespoons of mustard oil in a large kadai until it reaches its smoking point, then cool slightly.

   2.Add the boiled jackfruit cubes and fry until they are lightly golden and sealed on the edges (5-6 minutes). Remove and set aside.

   3.In the same oil, add the cubed potatoes and fry until they turn golden brown (4-5 minutes). Remove and set aside.

   TIPFrying the jackfruit before adding it to the gravy prevents it from turning mushy and gives it a meat-like chew.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Add the remaining 1 tablespoon of mustard oil to the same kadai and heat it up.

   2.Add bay leaves, dried red chilies, green cardamom, cinnamon, and cloves. Sauté for 30 seconds until fragrant.

   3.Add cumin seeds and let them crackle for 10 seconds.
4. 4
   saute · ~13 min

   Build the aromatic base.

   1.Add the sliced onions and sauté until they turn light golden brown (6-7 minutes).

   2.Add the ginger paste and garlic paste. Cook until the raw aroma disappears (2-3 minutes).

   3.Add the chopped tomatoes with a pinch of salt to help them soften. Cook until the tomatoes are mushy and oil separates from the sides (4-5 minutes).
5. 5
   saute · ~1 min

   Bloom the spices.

   1.Lower the heat completely and immediately sprinkle the turmeric powder, red chili powder, and cumin powder into the tomato-onion mixture.

   2.Stir vigorously for 30-45 seconds until the raw smell of the spices disappears, taking care not to burn them.

   TIPKeep the heat low while blooming ground spices; they burn quickly and turn bitter.
6. 6
   simmer · ~11 min

   Cook the gravy and add fried jackfruit.

   1.Pour in 1.5 cups of warm water and add the sugar. Stir well and bring the gravy to a gentle boil.

   2.Add the fried jackfruit cubes and fried potatoes to the simmering gravy.

   3.Cover the pan and let it simmer on low heat for 10-12 minutes until the jackfruit absorbs the flavors and the potatoes are tender.

   4.Check the seasoning and adjust the consistency — the gravy should be medium-thick, coating the back of a spoon.
7. 7
   garnish · ~5 min

   Finish with garam masala and ghee.

   1.Sprinkle garam masala and drizzle 1 teaspoon of ghee over the bubbling curry.

   2.Turn off the heat and let it rest for 5 minutes to let the flavors meld.

   3.Garnish generously with chopped coriander leaves.

   TIPThe drizzle of ghee at the end is the secret to an authentic Bengali vegetarian curry — it adds an irresistible aroma.
8. 8
   serve

   Serve hot with steamed white rice or luchi.

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