Dumurer Dalna

Peel and trim the raw green figs, scrape out the seeds, and cut them into quarters.

Boil the cut figs in salted water with a pinch of turmeric until tender, about 8–10 minutes, then drain thoroughly.

Then 10 min of waiting

Heat 2 tablespoons of mustard oil in a pan over medium heat.

Add the boiled figs and fry until lightly golden, 3–4 minutes, then remove and set aside.

Add the remaining mustard oil to the pan.

Temper with cumin seeds, bay leaf, and dried red chilli until fragrant, about 30 seconds.

Add the cubed potatoes and fry until light brown, about 5 minutes.

Mix turmeric, cumin, coriander, and red chilli powders with ginger paste and a little water to form a smooth paste.

Pour the spice paste into the pan with the potatoes and fry over medium heat until the oil separates, about 3 minutes.

Add the fried figs, season with salt, and toss well to combine with the spices.

Pour in warm water to reach the desired gravy consistency, cover, and simmer on low heat until the potatoes are completely tender, about 8–10 minutes.

Then 10 min of waiting

Finish by stirring in the slit green chillies, garam masala powder, and ghee.

Remove from heat and serve hot with steamed rice or dal.