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Before cutting the jackfruit, apply mustard oil on your hands, to avoid black color. The green unripe one is eaten as a vegetable is know as enchor.
- Cut the jackfruit into small pieces, remove the outer skin, seeds and the fibrous portion retaining only the fleshy portion.
- In a deep pan boil the fruit pieces in enough water for 10 minutes or till cooked.
- Drain and keep aside.
- Heat 2 tbsp oil in non-stick kadhati, add the potatoes and cook till they turn soft and golden brown in colour.
- Remove from the flame and keep aside.
- In the same pan, heat the remaining oil and add the grounded masala paste, salt and sugar, mix well and saute, sprinkling water as required, until the masalas turn golden brown.
- Add 1 cup of water, mix well and add the boiled jack fruit and the potatoes, mix well and simmer for 5 minutes.
- In another pan ,heat the ghee, add the cumin seeds and bay leaves.
- When the seeds crackle, pour the tempering on the "enchor dalna" (jack fruit curry) and mix well.
- Serve hot.
This recipe was contributed by shrabani on 29 Jul 2011
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