To prepare the spices paste, heat the oil in a wok and put in all the spices exceot the nutmeg powder, the coriander seeds, black cumin seeds, dry red chilies, peppercorns, cloves and cinnamon
Roast the spices until they turn aromatic, about 3 to 4 minutes
Then stir in the nutmeg powder and the coconut and roast for 3 to 4 minutes more
Mix in the remaining ¼ tsp turmeric powder
Allow to cool down a bit
In a blender, put in all the roasted spices and the tomato puree and blend to a fine paste without using any water
Use about ¼ cup to ½ cup water if required
In a wok or pot combine the ground spice paste with the jackfruit and mix well
Stir in 1 ½ tsp salt
Add water to the required consistency and cook on medium low heat until the curry begins to boil
In a seasoning pot or a small wok, heat the oil and put in the mustard seeds
When the mustard seeds splutter, put in the dry red chilies, curry leaves and asafetida and turn off the heat
keep aside
Boil the tomatoes in plenty of water and cook it well
Allow to cool, peel the skin and grin to a puree without any water
add the cut jackfruit into it
Pour water all over it until the jackfruit is covered with water
Add 1 tsp salt and ¼ tsp turmeric powder
Turn the heat to medium and cook until the jackfruit is fork tender
Add paste to the boiling curry and mix well
Turn off the heat
Serve hot
