Ingredients:

• 500 gm – Enchor or green Jackfruit
• 4 Potatoes
• 2 tbsp – coriander paste
• 1 tbsp – cumin paste
• 1.5 tsp – Turmeric paste
• 2-3 Bay Leaves
• 1/4 tsp – whole Cumin seeds
• 1 tsp – Garam Masala paste or powder
• 3 tbsp – oil
• 1 tsp – Ghee
• Salt and Sugar to taste

Method:

1. Peel the outer skin of the jackfruit. Remove seeds, if any.
2. Also throw away the fibrous portion of the jackfruit retaining only the meaty portion. There is a layer of skin between the seed and the fruit. Ensure that this is also removed and thrown away.
3. Cut the jackfruit into bite sized or little larger pieces.
4. Place in a pan with water to cover and boil for approx. 15 mins.
5. Remove from fire. Drain well.
6. Peel and cut the potatoes in four lengthwise and the cut across to make 8 pieces.
7. Heal oil in kerahi (pan), fry potatoes until lightly browned. Remove from pan.
8. Add all the masalas pastes, salt and sugar to taste to the pan.
9. Stir well and fry for several minutes, sprinkling water as necessary.
10. Continue stirring and fry until the masala changes colour.
11. Add one cup of water, stir and add the boiled enchor and the potatoes.
12. Simmer gently until the potatoes and enchor are both cooked and there is a small amount of gravy in the pan.
13. In a separate pan or kerahi, heat the tablespoon of ghee. Add the bay leaves and whole cumin seeds.
14. Stir fry until the masala stops spluttering.
15. Pour onto enchor dalna. Stir well.