TIL NARKOL BATA DIYE DIM

You remember I cooked this from an idea that popped on my mind some two months back and took to a neighbourhood home when invited for a tea party? I remember I had prepared some lemon rice to pair with it. Back from  the adda session, I hurriedly did a photo session as the men were getting late for their dinner. Later when I took a look at the photographs, I felt something is wrong with the platter; the main dish of eggs cooked in white sesame & coconut paste TIL NARKOL BATA DIYE DIM got sidelined. We are heavily depending on eggs at this time of the lockdown as I cannot have the sea fish varieties we get locally or too much of chicken or that smelly sheep meat or fat free lamb. Really, I have grown fondness for egg curries or omelette. I always liked an omelette but find it hard to digest. Egg curries I do not find difficult to digest. Its more than fifteen days now I did not visit a wet market, tomorrow I must. I am craving for some fresh vegetables and let me see if I can get some "bhola maach ba fresh lotey", "aar je parchina." Where was I? Okay, I deleted those photos, cooked again the same curry with roasted white sesame seeds, shredded coconut, green chillies, garlic, onion and clicked fresh. We had it with steamed rice.

In the home front, we are having a good family life as we have spending power. I was telling the senior if we manage to live for more years together, we may have a good retired life given I have at least 2-3 house helps. I am not my mother's kind who enjoys washing and cleaning all day; I love to relax with food or a book, cook and go for walks or swim. We really enjoy watching together movies and web series and he wakes up early too which is a big relief. Once back in Kolkata, I will again be what I was. One part timer will enter by 8am to wash the utensils, wipe the kitchen and sweep the entire flat. Before that, I have already cleaned all the beds. Then I will change over to fresh clothes and wake up my Gods' family. Then we will have something with tea. Thereafter, I will do some cooking and will not entertain any phone calls. The second help will come now to do the dusting, washing the utensils again, spring clean the gas stove, chimney, mop the entire home with dettol floor cleaner. I will clean the toilets, take shower, do the afternoon prayer and have our lunch. I will lie down with a book and the senior will still be lying in front of the television. Around 6pm, the morning help should come to wash the rest of the utensils and mop the entire space again before I do the evening prayer. Some days, I will visit City Centre 2 in the lazy afternoons, we also have got a West Side in the neighbourhood, so unlikely we will be visiting Manisquare often. The senior wants to buy & live in Bengal Unitec or Rose Dale kind of Condos whilst I told him I will not go to that Action Area 3 which is too far from mainstream Kolkata. In case we do not make it together, I still continue with a disciplined life alone, I fear the man will not have any fixed time to eat or sleep if alone. However, I cannot have my dream home post retirement, the man will not fund any furnitures bought from handicrafts stores, he thinks those are high maintenance and not suitable for elderly people. I hate those stupid furniture shops in Kolkata that houses imported stuffs. Had he given me the freedom, I would have furnished our final home at less price buying everything from Dakshinapan & Uttarapan. This guy and the offspring are so impossible but they enjoy what I cook including this TIL NARKOL BATA DIYE DIM. 

Neither of my men will ever peep into my area and ask how much of oil or spices I have spent in a fortnight, why I am visiting Uttarapan so often, why I bought two more bed spread from Skipper or Avanti when I already have a few at home. Post marriage whilst he was sailing, he transferred to me the power of Attorney; I had access to all of his accounts, yet he never can say I made any wrong expenditure taking advantage of my power, never. He too is not interested in what I am gifting whom or asks why? I want the son to exactly follow this. He has the trust that I will never compete with others in the game of show off, he knows how I hate kitty parties, he knows I will always enquire about the prices from My d-sign Sarees with Aesthetics or Shaukh or Gahonaz before buying any damn thing. He knows I will not compete with a lady who wears a 50,000 worth saree and destroy his peace, he had seen how his wife had built a 25,000 Sing $ worth savings within two years drawing a mere 1400 Sing$ as salary which is less than that of a labourer. Could I keep the job, I would have bought a two roomed flat at Anupama just beside VIP Haldiram and would have shifted the not at all friends in-laws there. It is a big housing society with a market which has everything. I so dislike the Kaikhali area they stay, back side of the airport is not my cuppa. I thank my parents for the humble self. Day before yesterday, the man told me with what amount my brother will be retiring with, I felt like dancing in the rain. So unfortunate, they do not have a heir. I am the last one to be greedy, I will ask them to enjoy life, travel  often and do charity later in life whoever they can trust. For the mother, they are forced to stay in Barrackpore, she thinks she cannot live in a flat for long and she wants easy journey to her "baap er bari." I am talking so irrelevant, I have a platter to cook for lunch which if successful is to be shared next Monday. 

INGREDIENTS :

EGG : 6-8
WHITE SESAME SEED : 1TBSP
SHREDDED COCONUT : 1/2 SMALL TEA CUP
CRUSHED GARLIC : 11/2TSP
SLICED ONION : 1 SMALL TEA CUP
DRY RED CHILLI : 1 HALVED
GREEN CHILLI : 3-4
BAY LEAF : 1
NIGELLA SEED : 1/4 TSP
TURMERIC POWDER : 1/2 TSP
SALT : AS REQUIRED
SUGAR : 1/2 TSP
OIL : 4 TBSP

PROCEDURE :

Wash each egg gently and take in a heavy bottomed vessel or sauce pan. Add water at room temperature gently. Add some salt which eases the process of taking off the shell.

Put them for boil and boil at medium heat for 10-12 minutes. Switch off the gas.

Let it cool completely before you start de-shelling them. Once de-shelled, rub some salt & turmeric on the boiled eggs.

Meanwhile, dry roast the white sesame until light brown and prepare a paste of it along with the shredded coconut and the green chillies. Sprinkle little water if required.

We have washed and  crushed 4-5 garlic cloves and peeled, washed & sliced one big onion. 

We will heat the oil now and lightly fry the marinated eggs.

We will take them out and temper the same oil with a bay leaf, halved dry red chilli and nigella seeds.

We will add the crushed garlic and fry till light brown. We will add the sliced onion and fry till brown.

We will add the spice paste now; to it the rest of the turmeric and salt. We will stir the paste for a minute and add a coffee mug of water. 

We will let it boil at low heat for 2-3 minutes and add the boiled & fried eggs. We will let it simmer at minimal heat covered for 5-6 minutes.

We will open the cover, add the sugar and let boil further for half a minute.

We are done. We had it with rice, it can be had with "ruti ba porota."

GATHI KOCHU DIYE LOTEY SHUTKI

Yesterday was Akshay Tritiya and I missed the date. Many business families there in Bengal perform "Lakshmi-Ganesh" or "Ganesh" puja alone on this day. My memory of the day is of a prayer meet at the maternal grand parent's home worshipping Lord Ganesha and thereafter a grand meal with mutton, few kinds of fish to shukto, shaak, dal, bhaja as a starter. Invitees were mainly those who work in the maternal uncles' business concerns, few other guests. It ended with handing over each invitee a big, fat packet of a variety of sweets always ordered from "Adi Adhar Mishtanna Bhandar". So many memories are associated with that place. I so loved particularly the pantua, chanar jilipi, chanar murki and one unique sweet which was like darbesh but was totally white in colour. I never found that sweet in Kolkata, Raja Krishnachandra's city is definitely known for it's sweets, not alone sharpuria & sharbhaja but a couple of them. Not every year we could make it to that place during this time but few years when we were there, I ate like a monster on this day. Today, I had to do an occasion friendly fish, meat or sweet recipe. However, I am not willing to back out again from sharing this recipe of a non vegetarian side GATHI KOCHU DIYE LOTEY SHUTKI with gathi kochu / taro and loitta shutki / dried Bombay Duck. Both the main ingredients are so frequently eaten in my side of the family! I make my men eat taro. What you should always take care of is adding the tamarind to be sure there is no itching post eating. The taro we get here do not cause itching but still I make it a point to add a bit of tamarind juice towards the end.

Yesterday, I walked few miles and was able to grab few packets of muri & ghee. I ran out of muri, was not getting it locally and felt mad. I had to go to my old neighbourhood which also has two Indian Minimarts to pick these up. What I did not like was catching an MRT back home because it was raining and I already had two packets to carry back home. I am not the kind who is keen on showing buying power often; yet the inability to do a cheap buy when I wish to is depressing. Even more depressing is to watch the salt & pepper look of the eye brows, upper lips & chin growing more prominent. Parlours do not fall under essential services and they are closed. In this scenario, if you ask me to eat less, if you do not allow me to eat my kind of food; I will totally sink in a tank full of despair. I usually eat a fruit platter after having half of a vegetarian curry puff. This little sacrifice I can do for you, I rarely eat a full curry puff. What I bought yesterday shall be shared tomorrow in a public post to tell you that they are really essential for any middle class homes and I am not making unnecessary outings. What is my kind of food? Many of you have known by now, I am so vocal & descriptive about myself. One of such favourites is any dish with dried fish; specially with dried Bombay Duck and I prepare it with any combination of vegetables these days. Each one rocks totally in tune with our taste buds. This one with taro, dried Bombay Duck, onion, garlic, chillies and a good amount of oil GATHI KOCHU DIYE LOTEY SHUTKI is what rocked. In general, shutki maach rocks at this home if only you cook it our family way; for a longer period with a good amount of what are mentioned above.

INGREDIENTS :

TARO / GATHI KOCHU : 300-400GM
DRIED BOMBAY DUCK / LOITTA SHUTKI : 3-4
SLICED ONION : 1/3 COFFEE MUG
CRUSHED GARLIC : 1MEDIUM TEA CUP
SLITTED GREEN CHILLI : 7-8
RED CHILLI POWDER : 2TSP
TURMERIC POWDER : 1TSP
TAMARIND JUICE : 3-4TBSP [I ALWAYS USE IT WHEN COOKING YAM]
KALOJEEREY / NIGELLA SEED : 1/4TSP
HALVED DRY RED CHILLI : 2
SALT : AS REQUIRED
OIL : 1/3 SMALL TEA CUP [MY FAMILY ALWAYS USES MUSTARD OIL]

PROCEDURE :

Below are the pictures of Taro Root / Gathi Kochu & Dried Bombay Duck / Lotey Shutki respectively.

The hairy, brown, round vegetable at the centre is taro / gathi kochu. We will peel of it's skin and cut half. We will wash them.

In some cases, your palms may itch while washing them but not in all cases. You can wear gloves.

Once washed, marinate the taro pieces with some salt & turmeric and keep aside for few minutes.

Discard the head & tail of each of the dried Bombay Duck. Discard also the fins.

Now chop them into smaller pieces, wash several times under running water.

Now soak them in hot water for at least half an hour to soften and get rid of any dirt.

Heat the oil in a wok and fry the taro pieces until light brown. 

Take out and reserve to use later. Temper the same oil with nigella seeds & dry red chillies.

Add the washed crushed garlic and fry till brown. Add the washed sliced onion and fry till brown.

Now add the washed slitted green chillies and stir fry for half a minute. Add the dried bombay duck pieces discarding the water it was soaked in.

Fold in and cover. The heat level shall remain minimal from the beginning to the end.

After 12-14 minutes, open cover and add the rest of the turmeric, some salt and the red chilli powder.

Stir for half a minute and break further the dried fish pieces with the tip of your ladle.

Add the fried taro pieces now and fold in well. Add 11/2 medium tea cup of water, the tamarind juice and cover cook at minimal heat until all the water dries up.

It's as simple as that. We also had some "aam diye motor dal er tok and roshun phoron bhindi" alongside to go with steamed rice.

PAT PATAR JHOL

This is such an age old family recipe; our mother used to cook it throughout the season when paat pata / young jute leaves were available in the DumDum Bazaar; she continues to cook it till date even after shifting to Barrackpore. The deceased maternal grandfather used to love it the most, then the mother. Rest of us in the family preferred more a "shaak bhaja & bora" with young jute leaves. I hope some of you remember my blog post about PAT PATAR BORA O SHAAK last year. I have developed a love for this curry in the recent years. My family is in the habit of eating a wide variety of greens mostly with a tempering of nigella seeds, crushed garlic, dry red chillies. Though I thought of blogging about a dish today too what we loved entirely as a family including the deceased father, I could not keep the promise made to myself. He was not particularly fond of this sticky, slippery, soupy, vegetarian curry with young jute leaves PAT PATAR JHOL, neither the senior or our boy at this home are. But the three of them enjoyed / enjoys fritters made of young jute leaves. Give them some rice, butter / ghee, salt, or dal with fritters; they are game for a plate full of rice. This morning I called my mother again to confirm if he liked it later in life; he did not but his son does, his spouse too. They all eat a bowl full of each.

Yesterday night, I had a good chat with the mother; yes, has to call the husband too if I get into any trouble outdoor. Given the new government rules, I got stranded near a super mart yesterday with a big  number of stuffs, broke a new stroller too. Thirty Sing $ went into ashes. This staying at home is definitely not good if we can look a little beyond ourselves. If we can think about those who are finding it hard to survive. If you ask me to eat "chal-dal er khichuri or panta bhaat" everyday, I will puke. 

I am not too much in the wrong track today, am I? I remember who did what during my period of mourning, I watch if people are happy in my happiness! I have for you today a healthy, vegetarian bowl of PAT PATAR JHOL done with young jute leaves. The Filipino at home says they use it to prepare saluyot; a thickened soup kind of. The wiki says Africa too eats it. Whatever, I know my family eats it a lot and I continue to bring it home whenever it is available. Even if you are not in the habit of eating it, do try once. If you do not like it, do not force yourself. If you like, make it a point to eat it every season. What else? I am doing what the maximum are doing; eating jackfruit whilst reading, drinking soy bandung for a change back from my walks! Life is good because I have buying power.

INGREDIENTS :

PAT PATA / YOUNG JUTE LEAF : A BIG BUNCH OR TWO
NIGELLA SEED / KALO JEEREY : 2 PINCH
CRUSHED GARLIC CLOVE : 1TSP
SLITTED GREEN CHILLI : 2-3
TURMERIC POWDER : 1/4TSP
SALT : AS REQUIRED
WATER : AS REQUIRED
OIL : 1TSP

PROCEDURE :

Tear the leaves from the stems. Fold each one and discard the mid stem too. This is the most tedious job; I mean it requires patience and Cristine did it for me.

Take the dressed leaves in a colander and wash under running water thoroughly. Keep aside; let the water go off.

There they are; the washed, crushed garlic cloves & slitted green chillies.

Heat oil in a wok and temper with the nigella seeds, crushed garlic and slitted green chillies. Stir fry until the garlic turns light brown and gives a nice aroma.

Add the washed leaves, little salt and turmeric. [I need not have added that much of salt you can see. I have a bad habit of eating more amount of salt.]

Stir at low heat for 2-3 minutes. Add 2 coffee mugs of water. Give a stir and cover cook at low heat for 14-15 minutes stirring occasionally.

What else? We should be done.

We have it with steamed rice. I had to keep some fritters with it and dal alongside for my men.

TORKARI DIYE CHOTO MAACH ER CHOCCHORI

A homely, Bengali recipe share like this one with a smaller variety of fish and vegetables is inevitable today. It is our father's death anniversary tomorrow who grew up on and loved typical Bengali food throughout his life. It is not an excruciating pain that nulled me at the time of his death or now; just that his still comatose body, the blank screen around 2:40 am, sitting in the hospital waiting room with dry eyes after he became a body, the fear of having to see his a little deformed face later in the evening are all that keeps haunting me. I did not cry after his death; it did not come naturally to me and I cannot fake; I only knew he lived his life. I was happy that he did not have to experience pain before a departure; he left in sleep without knowing he is leaving. Till date, all the sequences keeps rehearsing automatically inside, yet I do not cry; it does not come naturally to me. I know he left us at 74 and he lived a good life. If he was been cheated by a chit fund, it was again his fault. The man at this home or my brother kept wondering why a person with so good financial knowledge could allow himself get duped instead of opening an consultancy post retirement. To everyone who knew him, he was too good hearted a man. Even my in-laws home liked his "shadashib" avatar, their problem is my mother. Let me share this Bengali dish from the in-laws home done with smaller fish and vegetables TARKARI DIYE CHOTO MAACH ER CHOCCHORI. I used few vegetables available locally, radish, egg plant, potato. They use few more like long beans, pointed gourd, etc. My family usually do "maacher chocchori" with cleaned and washed smaller variety of fish marinated with sliced onion, slitted green chillies, salt, turmeric, mustard oil and cooked covered. The man's family does it the way you will see in the recipe.

Yesterday, I was on food and web series all day. I could click only two of the four meals I had. Four meals you have sitting at home, have you gone mad S? My life is dedicated to food you know. See, whilst I got Burger King meals for the threesome's lunch; I had a noodle bowl, mango and chilled tea. I was so engrossed in a web series until late evening that Cristine prepared our dinner. It was leftover mutton keema rice I cooked last Friday, Cristine made porotas, there was store bought and oven cooked French Fries, shorshe dim for them that I cooked on Saturday; I had plain and simple hot millet, butter with salt & green chilli, porota & aloo bhaja. I so loved both my meals.

I liked both the web series; The Family Man & Breathe yesterday; else most of them are unfit to sit in the living room and watch. They definitely need some censor. Whatever variety of food I keep eating, rustic Bengali food is my best pick going by my family. This very Bengali dish with small fish and few vegetables TORKARI DIYE CHOTO MAACH ER CHOCCHORI is one among my favourite Bengali dishes. We had few vegetarian sides in the platter; "mulo diye bhaja moong er dal, note shaak bhaja, tomato, aloo, motorshuti diye badhakopi."

INGREDIENTS : 

SMALLER VARIETY OF FISH : 200-250 GM
RADISH : 2 MEDIUM SIZED
EGG PLANT : 1MEDIUM SIZED
POTATO : 1BIG
GREEN CHILI : 3-4 SLITTED
CHOPPED CORIANDER : 1SMALL TEA CUP
RED CHILLI POWDER : 1/2TSP
TURMERIC POWDER : 1TSP
DRY RED CHILLI : 2 HALVED
BAY LEAF : 1
NIGELLA SEED / KALOJEEREY : 1/4TSP
OIL : 

PROCEDURE :

The small fish varieties we use for this dish are usually without skin, [ektu ghoshe nilei hoy]. We have to clean their stomach and discard the gills from the head. We can do it with our fingers. 

Once done, we will wash them under running water thoroughly. We will marinate them with little of salt & turmeric.

We will peel the radish discarding the two ends. We will cut half each widthwise and then again lengthwise. Thereafter we will slice them thin and small, wash!

We will discard two ends of the egg plant, cut half lengthwise, then further into smaller cubes and wash.

Peel off the skin of the potato, cut half and then into thin strips and wash.

Take together the potato, radish, egg plant pieces in a bowl and marinate with salt and turmeric; keep aside for 7-8 minutes.

We have the chopped coriander and slitted green chillies washed and ready on the kitchen top.

Heat oil in a wok and deep fry the fish pieces in batches discarding the marinade. 

The fried fishes taken out, we will temper the same oil with a bayleaf, halved red chillies and nigella seeds.

Let us add all the vegetables now, fold in and cover cook at minimal heat for 10 minutes. We will open the cover; add the red chilli powder and the slitted green chillies. Fold in well and cover.

We will cover cook the entire thing at minimal heat for another 10-12 minutes. We will open cover, add the fried fish pieces, chopped fresh coriander and fold in well. We will let is cook for another 3-4 minutes and it is done.

We need not add any amount of water in cooking this; the vegetables releases water in which they get cooked. This is possible only when you slow cook at minimal heat.

MANGSHOR MOSHOLAI ECHOR

My heart & soul was eager to share this recipe with raw jackfruit; MANGSHOR MOSHOLAI ECHOR. I had picked it up from the neighbourhood roadside and prepared it using spices we use for a normal chicken or mutton curry. Thats how many families in West Bengal and one of it's neighbouring states do. Although we call it "gach patha"; that is vegetarian mutton, my family never use onion-garlic in it. I used for the first time and we loved it. During this lockdown crisis, it seemed to me a bliss. I cannot have "matar-gazar sabzi" kind of veggies, I need "thor, mocha, echor, chalkumra, kakrol, potol" on a regular basis in my life. If any northern Indian is reading this, please do not take it to your heart. I equally enjoy "muli, baingan, lauki, bhindi, gobi, palak." My problem lies elsewhere. Out of fear, I am visiting the local wet market very rare. I am totally against buying vegetables, meat, fish from the supermarkets; where is the variety? I do not like packeted vegetables delivered online; what is the point if I cannot handpick each of the produce? I do not sound wise during such a crisis, right? I am not one either. Yesterday, for lunch I prepared an oats bread and baked a whole chicken that the rest in the family so enjoy; I was feeling uncomfortable the entire day until I had my kind of dinner with "kucho chingri diye lau ghonto, squash diye egg drop jhol, tomato-dhonepata diye mushurir dal."

Anyway, the bread did not turn out well yesterday, the amount of yeast was more, the marination for chicken I felt was overpowering. Spices in chicken is absolutely putting me off in the recent years. Before our dinner, back from my walk we had a fight; why? I wanted to watch something together whilst sipping Cristine made kalamansi juice infused iced tea back from a 5.3km walk. He enjoys stand up comedy; I totally dislike, they use slang.

I think we should wipe our cell phones and ear phones back home with disinfectant wipes. Here too I am facing problems. I buy wipes, shampoo, soap, hair colour from stores in the interiors at cheaper rates, they are all closed and we have to buy from the super market at malls at a bit higher price. Yet, it is not okay to refute the authorities, not okay to crowd at a mosque or temple or at "Pati Pukur Maacher Arot", I too do not like fish fillets, frozen or fresh; if I can manage, why cannot you? Divert your minds to fruitful something; say something like trying to germinate kalamansi seeds?

Anyway, below is the jackfruit I had picked up from the roadside and cooked it with lots of love.

Actually, Cristine did the major work. I failed to cut off the hard skin with a knife given I cannot work with "boti." Cristine did it with the cheap star me bought cheap quality knife. I cooked it for a longer period and fried kochuri the day before; served all three of them and myself a lovely dinner.

Tonight, we shall have the rest of the MANGSHOR MOSHOLAI ECHOR with "bhaat, bhindir torkari, dal, data aar gathi kochu diye loitta shutkir torkari." I know how people will lap off the "shutki bhaat" tonight; that gives me some reason to smile; to continue living!

INGREDIENTS :

RAW JACKFRUIT / ECHOR : A MEDIUM SIZED [BEST IF YOU CAN BUY DRESSED, WITHOUT SKIN; PLEASE NOT TINNED]
POTATO : 1 BIG, SKIN OFF, CUT INTO 8 PIECES
CHOPPED TOMATO : 1SMALL TEA CUP
ONION PASTE : 1MEDIUM TEA CUP
GARLIC PASTE : 1/2 SMALL TEA CUP
GINGER PASTE : 2TBSP
SLITTED GREEN CHILLI : 3-4
CUMIN POWDER : 1TBSP
CORIANDER POWDER : 1/2TBSP
RED CHILLI POWDER : 2TSP
TURMERIC POWDER : 1/2TSP +1/2TSP
CINNAMON POWDER : 1/2TSP
GREEN CARDAMOM POWDER : 1/4TSP
CLOVE POWDER : A PINCH OR TWO
CUMIN SEED : 1/4TSP
BAYLEAF : 1
CINNAMON STICK : 2-3 SMALL
GREEN CARDAMOM : 3-4
CLOVE : 3-4
SUGAR : 2TSP
SALT : AS REQUIRED
GHEE / CLARIFIED BUTTER : 11/2TBSP
OIL : 4-5TBSP

PROCEDURE :

I found it too difficult to cut off the hard skin, Cristine did it for me. I usually buy skin off, fresh echor from the Indian wet market or Mustafa Centre. However, these way younger, whole raw fruit makes sense, way tastier.

Once the skin was off, discarding the very hard mid section was not a problem. Okay, in the first place; we will grease our palms, the knife with oil. Fill a bowl with water.

Because this was very young, we did not have to clean the yellow cover of the already grown seeds. So, much time was saved. After cutting off the mid section and skin, we only had to cube them small. Each time I do a little and Cristine does the most part.

Keep them soaked in water for sometime. Transfer the entire thing to a heavy bottomed vessel. Add 1/2tsp turmeric powder and some salt. Put for boil covered keeping little open so that water do not spill with the steam.

Once it has boiled 80%, pass through a colander. Let cool.

We will marinate the washed, peeled, cubed potatoes with little salt & turmeric. I forgot to click it.

Let us heat the oil in a wok and add the cumin seeds, cinnamon sticks, green cardamoms, cloves and bay leaf. I avoided frying the potato & boiled raw jackfruit pieces further, managed pretty well you can see.

We will add the onion+garlic+ginger pastes now and stir at low heat for 2-3 minutes.

Add the washed & chopped tomatoes now, the turmeric & salt and stir cook until the tomato melts.

Add the washed, peeled, marinated, cubed potatoes and stir cook at low heat for 3-4 minutes.

Thereafter, we will add the strained, boiled raw jackfruit / echor cubes and fold in well. We will reduce the heat to minimal and and cover cook for 5-6 minutes.

Now, we will add the dry spices like cumin+coriander+red chilli powders and stir cook for 2-3 minutes.

We will then add about 3-4 coffee mugs of water and fold in well. We will cover cook at minimal heat for 12-13 minutes.

We will open the cover, add the cinnamon, cardamom & cloves powder. We will adjust the salt and add the sugar too.

We will cover cook at low heat for 5 minutes now. We will open the cover and add the ghee / clarified butter. We will fold in well and take it down.

We are done. We can have it with steamed rice / flat bread / puffed bread.