Raw jackfruit – 2 cups

Potato – 1, boiled, peeled and cubed

Tomatoes – 2

Onions – 3

Green chili – 1

Garam masala – 1/2 teaspoon

Cumin powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – to taste

Red chili powder – to taste

Turmeric powder – a pinch

Salt – to taste

Bay leaf – 2

Dry red chili – 2

Panch phoron*– 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Mustard oil – 2 tablespoons

Cut jackfruit into 1-inch cubes.

Boil in a pressure cooker for 3 whistles on high flame. Let the pressure cooker cool enough to unlock the lid. Drain and wash jackfruit cubes.

Chop onions and tomatoes.

In a skillet, heat mustard oil to smoking point. Add cumin seeds, panch phoron, bay leaves and dry red chilies in that order. As soon as the dry red chilies turn color, add chopped onions.Cook on low flame till the onions turn translucent. Add chopped tomatoes.

Follow with all the dry spices: turmeric powder, pepper powder, red chili powder, cumin powder, coriander powder, and salt. Stir well and add jackfruit cubes and boiled potato cubes. Cook on low flame, till the jackfruit is tender and has absorbed the spices. This would take about 30 minutes. Add garam masala, cook for another minute and switch off the heat.

Transfer the contents of the kadhai to the pressure cooker. Add a cup of water to the cooker (more if you want a thinner curry.) Lock the lid and cook till the pressure cooker lets out a whistle. Switch off the heat.