To begin, cut the jackfruit into bite sized pieces. You can also use frozen jackfruit. Boil it in water with 1 tsp salt until tender. Or pressure cook it for one whistle. Drain well and keep aside.

Heat oil for deep frying. Deep fry the kathal pieces until golden and keep aside.

To prepare the masala, heat 3 tbsp of oil in a pan. You can use the same oil you fried the kathal in.

Add in the chopped onions and cook until translucent.

Add in the ginger garlic paste and saute for a minute. Add in the chopped green chillies and saute some more

Add in the chopped tomatoes and mix well. Add the salt so that the tomatoes cook faster.

When the tomatoes are cooked and you can see oil appearing on the edges, add in the dry masalas - jeera powder, dhania powder, amchoor powder, Kashmiri red chilli powder, and haldi powder. Mix well and add a bit of water so that masalas do not burn. Saute for a minute or two until you can see oil appearing on the edges.

Add in the fried kathal pieces and mix until well coated. Add a bit of water. Cover with a lid and cook for a few minutes so that the kathal soaks in the masala.

Adjust the gravy as needed. I prefer the semi-dry version. Check the salt and add more if required.

To finish, add the garam masala and mix well.

The Bhuna Kathal Masala is ready to serve. Garnish with chopped coriander leaves and serve hot.