When we cut Jack fruit , a thick “milk” oozes from it. This is sticky in nature and stains. So without forgetting ,before cutting rub generous amount of coconut oil to your hand and grease the cutting knife too.
Cut the raw jack fruit into half and later into medium size long pieces.Remove outer thorny green skin and the center stalk part.
Cut the clean jackfruit into small pieces and put them into water immediately,else they will dis color. Leave it in water for 5 mins. You can observe that the water would be little brownish now. Discard that water.
Heat oil in a kadai/pan. Add in mustard and fenugreek seeds and let them splutter . Add curry leaves , green chillies and saute for a min . Add some sliced onion ‘s , ginger – garlic paste and saute till translucent .
Add tomatoes and saute till mushy .
Now lower the flame and add in chilli powder , pepper powder, coriander powder , haldi and salt . Saute this on low heat for around 2-3 mins.
Add raw jack fruit pieces and saute for 1-2 mins
Add tamarind water , coconut milk and jaggery . Mix . Bring to boil . Pressure cook on low flame for 3-4 whistles till it’s nicely cooked and taken in all the flavors . If you have more time can cook directly on low flame .