Preparation:

If using tinned jackfruit, wash it under
running cold water and leave it in a colander.
If you are using raw whole jackfruit, first
grease your fingers well with vegetable or rapeseed oil, or mustard oil if you have it.
Place a bowl of oil next to you while cutting
the jackfruit, as you will need to smear your palms with oil from time to time – the oil prevents the jackfruit fibres from sticking to your hand.
With a sharp knife remove the skin of the jackfruit and cut out any thick stem in the centre. Cut the jackfruit into
small pieces. Don’t wash it.

Method:

Heat the oil in a Kadai or frying pan over
a medium heat. Once it starts smoking,
add the jackfruit in small batches and
shallow-fry until light brown. Remove from the pan, place in a colander and set aside.
Add the onions to the pan and fry until
golden brown.
Add the Ginger/Garlic Paste
and cook for 4–5 minutes, until the raw
aroma disappears, then add the turmeric,
red chilli powder, dried mango powder,
ground coriander and a pinch of salt.
Add the tomatoes, green chillies and ginger and cook until the oil separates. This usually takes 5–10 minutes over a low heat.
Add the jackfruit and stir to coat the pieces evenly with the spice mix. Cover with a lid and let the mixture cook over a low heat for 3–4 minutes, stirring occasionally.
During this time the jackfruit pieces absorb the flavour of the spices and the sauce should become dry. Sprinkle with the Garam Masala and scatter over the coriander leaves. Serve with chapatis.