Wash, peel and cut the kathal in 3 cms cubes.
Gather all the ingredients and spices
Boil the jackfruit in pressure cooker with one cup water and 1/4th teaspoon salt upto 2 whistles.
Let the pressure release, open the lid and strain the jackfruit and keep aside to cool.
Heat 1 tablespoon oil in a pan, crackle the cumin seeds, fennel seeds, bay leaves, big cardamom, green chillies for 30 seconds.
Add the chopped onion and sauté till it turns golden and translucent.
Add the tomatoes and ginger-garlic paste and sauté for another 5 minutes till the raw smell goes away.
Add all the dry masala powders and salt and sauté till the oil separates.
Add the coconut paste and cook for 2 minutes stirring continuously
Add the boiled jackfruit pieces and cook for 2 minutes so that the masala coats nicely.
Add 2 cups of water, mix well and cook on a low flame till the gravy becomes thick
Add the coriander leaves and serve hot with rumali roti, lachha parantha, chapatis or rice
