Enchorer Dalna

Enchorer Dalna


  1. 1 medium jackfriut (raw)
  2. 2 medium potatoes
  3. 2 bay leaves
  4. whole cumin seeds
  5. cumin powder, coriander powder, chili powder
  6. garam masala
  7. ghee
  8. cooking oil
  9. salt and sugar to taste


  1. Cut the jackfriut and potatoes into small pieces.
  2. Boil the jackfriut pieces in salt water till they become soft (they should not be too soft).
  3. Put oil in a skillet over medium heat.
  4. When the oil becomes hot, put a teaspoonful of whole cumin seeds and bay leaves as phoron.
  5. When the cumin seeds begin to pop, put the potatoes and add salt.
  6. Fry them till they turn golden brown.
  7. Put 2 teaspoonfuls of cumin and coriander powder and a spoonful of chili powder and sugar. 
  8. Add the boiled jackfriut pieces now and fry till the spices and the vegetables are cooked properly.
  9. Add water and bring it to boil.
  10. When the gravy attains the desired consistency, add garam masala and ghee for the right flavor.

Source: Supratim and Ipshita Sanyal

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