Grease your hands and knife with oil before cutting the raw jackfruit to prevent stickiness.

Cut the jackfruit into bite-sized pieces and soak in salted water to prevent browning.

In a bowl, whisk together curd, tomato puree, turmeric powder (not listed but implied), red chilli powder, coriander powder, cumin powder, and garam masala powder with some water.

Heat mustard oil in a pressure cooker.

Add asafoetida, finely chopped onions, garlic, and ginger, and sauté until the onions turn golden brown.

Add cinnamon stick and black cardamom, and stir the spices into the onions.

Pour the prepared curd masala into the cooker.

Add the kathal/raw jackfruit and aloo/potato to the masala, add salt to taste, and stir well.

Add 1 cup of water, cover the pressure cooker, and cook for 3-4 whistles.

Allow the pressure to release naturally.

Open the cooker, add chopped coriander leaves, mix, and adjust salt and spices as needed.

Transfer to a serving bowl and serve hot with Phulkas or Jeera Rice.