Oil your hands well. Keep some oil handy while cutting the jackfruit, as you will need to smear your palms with oil from time to time. It prevents hands from getting sticky and itchy.

Peel the jackfruit and slice into rounds of desired thickness.

Slice rounds into halves, and remove any thick stem in the centre, before cutting slices into smaller pieces. Do not wash. Scrape any dirt off.

Heat the oil and fry the pieces over high heat, till light brown. Drain and set aside.

Add cumin seeds to the same oil. When the seeds begin to splutter, add the onions, garlic and ginger.

Stir-fry till brown, add the tomatoes, and fry till fat separates.

Add coriander powder, salt, chilli powder, turmeric, and the garam masala. Stir to mix well.

Now add the green chillies and jackfruit, stir a few times before adding about half a cup of water.

Bring to a boil and simmer till the vegetable is cooked through.

Serve hot, garnished with coriander leaves.