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What I used:Tender green Jack fruit - 1 10 oz can (Fresh when ever possible) Onion - 1 medium sized, choppedGinger - 2" piece, gratedGarlic - 4 fat cloves, finely mincedTurmeric Powder - 1 tspRed Chili Powder (or Paprika, if you like it mild) - 1 tspCumin Powder - 1 tspCumin Seeds - ½ tspWhole Cardamom - 4-5Whole Cinnamon - 1 stickWhole Cloves - 4-5Bay Lead - 2Oil (Mustard/ Canola.Veg/ Sunflower) - 2 tbsp Ghee (Clarified Butter) - 1 tspGaram Masala Powder - ½ tspSea SaltWhat I did:1. Heat oil in a pan and temper with Whole Garam Masala troika (Cardamom, Cinnamon and Cloves), Bay leaf and a cumin seeds.2. Once the spices stop spluttering add chopped onions and fry till slightly golden.3. Add the ginger and garlic and fry till the rawness of the garlic is gone.4. Add salt, turmeric powder, red chili powder and cumin powder and fry till the masala is well blended and cooked through. Add small splashes of water to prevent it from sticking at the bottom.5. Now add the chopped tomatoes and cook till the tomatoes are mushy and blend right into the masala.6. Now add the drained and chopped tender jack fruit pieces and mix well in the masala.7. Add cup full of water and bring it to a boil. Then reduce the flame and let it simmer for 2-3 minutes. This will ensure that the jack fruit will be infused with masala. If you want more gravy, you can turn off the flame after simmering. But if you like it dry, bring it to a boil again and evaporate a little more water. Finish off with a teaspoon of ghee (clarified butter) and a teaspoon of Garam Masala Powder. The ghee bit is optional though.http://whiffofspice.blogspot.com/2012/09/enchor-er-dalna-tender-green-jack-fruit.html