Bengali style jackfruit Curry (Echorer Dalna)

Peel and cut the jackfruit into small cubes.

Boil it for 5 minutes with a pinch of salt and turmeric. Drain and set aside.

Dice potatoes and chop onions and tomatoes.

Heat mustard oil in a pan, add Panch phoron or cumin seeds and red chili, and let them splutter.

Add onions and saute until golden.

Add ginger-garlic paste and cook for a minute.

Add tomatoes, turmeric, coriander, red chili powder, and salt. Cook until tomatoes soften.

Add jackfruit and potatoes, mix well, and cook for 2-3 minutes.

Add 150ml water, cover, and cook on low heat for 10-12 minutes until everything is tender.