Echorer dalna

Step 1: Rub 1 tbsp oil on your hands and knife. Peel 1 ½ lb young green jackfruit, cut it into 4 cm chunks with the soft core and seeds, and drop into water. (If tinned, just rinse and skip the next boil.)

Step 2: Boil the chunks with half the 1 tsp ground turmeric and ½ tsp of the 1 ½ tsp salt for 12–15 minutes until a knife goes in easily. Drain well.

Step 3: Heat 4 tbsp mustard oil in a heavy kadai over a high heat until it smokes, then lower to medium. Fry 2 medium potatoes for 5 minutes until golden; lift out. Fry the jackfruit for 6–7 minutes until browned in patches; lift out. This frying is what gives the 'meaty' taste.

Step 4: Add 2 bay leaves, 1 tsp cumin seeds, 3 green cardamom, 1 ⅛ in cinnamon stick and 3 cloves; when they sizzle and smell warm, add 1 medium onion and fry for 6 minutes until golden.

Step 5: Add 1 ½ tbsp ginger paste, 1 large tomato, the rest of the turmeric, 1 ½ tsp Kashmiri chilli powder, 1 ½ tsp ground cumin, 1 tsp ground coriander, 1 tsp sugar and the rest of the salt. Cook for 6 minutes, splashing in water if it sticks, until the masala is glossy and oil separates. Common mistake: hurrying this koshano stage; the gravy then tastes flat.

Step 6: Return the jackfruit and potato, stir to coat and pour in 1 ½ cups hot water. Cover and simmer over a low heat for 12 minutes until the potato is soft and the gravy coats the pieces.

Step 7: Stir in 1 tbsp ghee and ½ tsp garam masala, cover and rest 5 minutes. Serve with rice or luchi.