PREPARATION

1. In a bowl, add 600 milliliters water, 1/2 teaspoon salt, 350 grams jack fruit and mix it well.
2. Soak for 30 minutes.
3. Heat 35 milliliters oil in a heavy skillet and shallow fry the soaked jack fruit for 7-8 minutes.
4. Remove it from heat and drain it on an absorbent paper.
5. In a bowl, add 1/2 teaspoon cumin, 1 pod black cardamom, 2 pods green cardamom, 4 pods cloves, 1/4 teaspoon black peppercorns and 1 cinnamon stick .
6. Transfer it in blender and blend to a fine powder.
7. Keep aside.
8. In a bowl, add 150 grams tomatoes, 1 teaspoon green chili and transfer it into a blender.
9. Now, blend it into a smooth puree. Keep aside.
10. Heat 30 milliliters oil in a heavy skillet, add 1 bay leaf, 2 dry red chili, 1/4 teaspoon asafoetida and stir well.
11. Then, add 150 grams onions and cook until translucent.
12. Add 1 tablespoon ginger garlic paste and mix it well.
13. Now, add the prepared tomato puree and stir it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon paprika and mix it well.
16. Add fried jack fruit, prepared blended masala, 1/2 teaspoon coriander powder and mix well.
17. Cover with lid and cook for 7 - 8 minutes.
18. Remove the lid and give it a stir.
19. Now, add 200 milliliters water and stir it well.
20. Again cover and cook for 20 - 25 minutes.
21. Now, remove the lid and add 100 milliliters water. Stir well.
22. Cover and cook for 10 - 12 minutes on moderate heat.
23. Remove the lid and stir well.
24. Add 1 tablespoon coriander and and mix it well.
25. Remove the pan from heat.
26. Garnish it with chopped coriander.
27. Serve hot.