Take a mixer jar, grind grated coconut, tomato, ginger, asafoetida, green chili, soaked cashew. Make a fine paste and keep aside.
Take a pan, add oil, mustard seeds, saute well. Add methi leaves and saute.
Add ground paste, nicely fry the mixture.
Add cumin powder, garam masala, saunf powder, mix well.
Add salt, turmeric powder, pressure cooked jackfruit seeds.
Add required quantity of water, cook until the curry thickens and jackfruit seeds absorb the masala.
Add lemon juice, mix well. Serve hot with any Indian flat bread which can be even glutenfree.
