• Finely chop onions and puree tomatoes.
• Make paste of ginger garlic and green chilies or you can use 1 tbsp of store bought ginger garlic paste. Add chilies while pureeing tomatoes.
• Wash Jackfruit pieces nicely in tap water.
• If the seeds are hard then you can take out the seeds from the pieces. You can add these seeds after peeling in the curry or collect and fry separately and use for snacking.
• In a kadhai heat oil and sauté Kathal pieces, also add turmeric powder and red chilli powder.
• Sauté till it gives a nice roasted smell and pieces start getting light brown. If you are using seeds then fry it with pieces.
• Once done, take out the pieces and keep aside.
• There will be oil left in pan, we will retain it to make onion tomato masala.

Prepare Onion Tomato Masala

• In the same kadhai heat the leftover oil in kadhai.
• Once oil is hot add whole spices(bay leaves, cloves, cardamoms, black peppercorns and cumin seeds) and sauté for a few seconds. Keep the heat to low.
• Now add finely chopped onions and ginger garlic paste. Sauté till onions starts to turn pink/light brown.
• Now add tomato puree and cook till it oil starts to separate.
• Next add the spice powders(coriander powder cumin powder, red chilli powder and gram masala) and cook the masala for 1-2 minutes. Keep on stirring it so that the masala doesn't burn at bottom of pan.
• Add add ¼ Cup water and salt to masala and cook for another 2 minutes.
• After this add sautéed Kathal/Jackfruit pieces lightly and well.
• Cover and cook for 5 minutes on low flame.
• Check the Kathal pieces, these should be soft and masala should be coated very nicely on the pieces.
• Garnish with fresh coriander /cilantro leaves and serve hot with bread of your choice.