Echor Torkari ( Jackfruit Curry )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• Potatoe -1 big diced to 6/8 peices ,echor/ kathal/jack fruit cut properly •• Ghee (cooking oil) 2-3 tbsp . • Tomatoe paste 2/3 tsp, • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp ,kaju and kismish paste 1tsp- optional • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos to be added one the vegetable is half-cooked . • Turmeric powder ½ tsp. • Salt to taste , ( sugar half spoon - optional)
Steps	Heat oil in the kadhai , redi chillies,  cummin  seed & bayleaves and fry till the same crackles. Thereafter put all the masala and  stir fry till the same becomes translucent , add the fried potatoes , and after 2-3 min add the echor/ kathal/jack fruit, ,  once the vegetable is mixed, stirred and allowed to cook  add one and half cup of water and get the same to simmer, add the potatoes , cook for 15-20 min . Once the water mixes up with the vegetable and it becomes dry ( you and also retain the gravy if you like ) , sim the fire, add / sprinkle garam masala  & ghee on it . (you can also add hald tsp of sugar like the bengalies do when the vegetable is still cooking ).
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/puri.