• 1 Jackfruit (medium sized)

• 1 Small Onion (finely chopped)

• 1 tsp Ginger- Garlic Paste

• 1/2 Cup Tomato Puree

• 1 Small Stick of Cinnamon

• 1/2 tsp Cumin Seeds

• 1/2 tsp Turmeric Powder

• 1/2 tsp Coriander Powder

• 1/2 tsp Cumin Seed Powder

• 1/3 tsp Garam Masala Powder

• 1/3 tsp Chili Powder

• 1 Green Cardamom

• 3-4 twigs Coriander Leaves

• 2 Green Chilies

• 1 Red Chili

• 1-2 Cloves

• 1 tbsp Oil

• Salt to taste

• Wash and peel the jackfruit, and chop it into small pieces.

• Heat oil in a heavy bottomed pan and add cumin seeds, bay leaf, red and green chilies to it. Let them splutter.

• Add cardamom, cinnamon, cloves, and onions to the above and saute.

• When the onions appear translucent, add garlic-ginger paste and saute for a couple of minutes.

• Now add the tomato puree and let it cook on medium heat with closed lid for 2-3 minutes.

• Add the coriander, cumin, chili powder and turmeric powder to the above. Let it cook till everything mix well.

• Now add jackfruit pieces and mix them well with the mixture.

• Add salt and 1/2 cup of water and let the dish cook on medium heat for 8-10 minutes, or till the jackfruit is cooked and the water gets reduced.

• Add the garam masala to the dish. Let it cook for another minute and then turn off the flame.

• Garnish the dish with chopped coriander leaves.

• Enchorer Dalna is ready to savor. Serve hot with rice.