Heat oil in a pan and deep fry the chopped jackfruit till light golden brown in colour. Drain and keep aside to cool. Blend into a smooth paste by adding some water.
Heat 2 tbsp. mustard oil in a pan / kadai and saute the red chilies. Drain and crush them. keep aside. Then fry the prawns till it changes colour. Drain and keep aside.
Temper the same oil with nigella seeds and saute for a few seconds. Add the garlic and asafoetida and stir fry till light brown.
Add in the onion and green chilies. Saute till light brown.
Now add the blended jackfruit mix, salt, turmeric powder, crushed dry red chilies and cumin powder.
Stir fry on a low flame for 2-3 minutes and add the fried prawns. Continue to cook till dry.
When done, add the remaining mustard oil and switch off the flame. Toss well.
Garnish with the crushed fried chilies. Serve as a side dish with rice or chapatis.
