In order to cut jackfruit effortlessly and making it less sticky and avoid latex or sap fall; palm your hands and knife with mustard oil, cut into two halves and the one half cut into 4 pieces below any old newspaper to let milky sac fall on the same.

Peel out jackfruit scales and cut inner portions and place them in salt water to avoid them getting darker, fry in Kadai to make them crispier and transfer in separate plate.

Now in Kadai heat a oil and add asafoetida, add onions and fry to they get brown colour also add bay leaf, Cinnamon stick along with garlic cloves and ginger.

Once the onion has turned brown, add the prepared curd masala in the kadai, Add the  kathal (raw jackfruit) to the masala, add salt as per taste and stir well to combine.Add extra cup of water, cover the kadai with lid to allow cooking of the yummy Kathal Masala Sabzi for 5 minutes and turn off the heat. Allow the sabzi to cook naturally.