Bangala Dumpa - Panasa Thonalu Kura (Potato Jack fruit Curry)

Ingredients:

Panasa Thonalu - 750 gms

Potatoes - 300 gms

Asafoetida - a pinch

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Salt to taste

Chilli powder - 1 tsp

Green Chillies - 5-6

Dry ginger powder - 1/4 tsp

Ginger -  small piece

Amchur - 2 tsp

Turmeric - 1 tsp

Cardamom - 2

Cloves - 2

Cinnamon - small piece

Oil - 250 gms

Ghee - 100 gms

Coriander leaves - 1 tbsp (chopped)

Method:

• Remove seeds from thonalu and cut them into two pieces.
• Peel and cut potatoes into medium pieces.
• Take cumin seeds, fenugreek seeds, ginger and dry ginger and grind them to make powder.
• Heat oil in kadai, deep fry potatoes and jack fruit pieces separately. 
• Heat ghee in kadai, add asafoetida, cloves, cardamom, cinnamon and ground powder.
• Add fried potatoes, jack fruit pieces. Mix well and fry them.
• Add salt, turmeric, chilli powder, green chillies and amchur. Mix well and cook for 5 minutes.
• Add 2 cups of water and close the lid. Cook for 10 - 15 minutes till pieces are tender.
• Garnish with coriander leaves.