| • | Wash and peel the jackfruit, and chop it into small pieces.
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| • | Heat oil in a heavy bottomed pan and add cumin seeds, bay leaf, red and green chilies to it. Let them splutter.
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| • | Add cardamom, cinnamon, cloves, and onions to the above and saute.
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| • | When the onions appear translucent, add garlic-ginger paste and saute for a couple of minutes.
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| • | Now add the tomato puree and let it cook on medium heat with closed lid for 2-3 minutes.
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| • | Add the coriander, cumin, chili powder and turmeric powder to the above. Let it cook till everything mix well.
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| • | Now add jackfruit pieces and mix them well with the mixture.
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| • | 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.
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| • | Add the garam masala to the dish. Let it cook for another minute and then turn off the flame.
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| • | Garnish the dish with chopped coriander leaves.
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| • | Enchorer Dalna is ready to savor. Serve hot with rice. |
