Take few drops of oil in your palm & grease your hands with it. This will prevent jackfruit from sticking to your hands while cutting.

Peel the jackfruit & cut into cubes of reasonable size.

Wash them and let the water drain.

Add mustard oil in a pan / kadai and let it cook.

When the oil turns light in colour, that means oil is cooked.

Add jackfruit in oil and let it fry till brown on medium heat.

On turning brown in colour, take the fried jackfruit out in some tray or plate and keep aside.

Add cumin seeds, nigella seeds, coriander powder, asafoetida and bay leaf in the oil left in the kadai after frying jackfruit. Roast for few seconds.

Add ginger, garlic and green chillies. Cook until ginger garlic turns golden brown.

Add onion and cook till turns golden brown.

Add tomato puree, turmeric powder and red chilli powder. Mix.

Cover the kadai with a lid and let the tomatoes cook for 10 minutes.

When the oil begins to release from tomatoes and tomatoes start leaving the sides of kadai, means tomatoes are properly cooked.

Add fried jackfruit, salt and mix well.

Add water and again cover the kadai with lid.

Let the jackfruit cook for 15 minutes or until turns tender on low flame.

At last add garam masala & mix.

Serve hot with chapati or rice.