Steam the jackfruit seeds until tender.

Peel the steamed jackfruit seeds.

Set the peeled jackfruit seeds aside in a bowl.

Heat oil in a kadhai (wok) or pan.

Add mustard seeds to the hot oil and let them crackle for 10-15 seconds.

Add sliced onions and sauté until softened.

Add the jackfruit seeds to the pan with the onions and mix well.

Add red chili powder, turmeric powder, coriander powder, and cumin powder.

Add a little water and mix well to combine all the ingredients.

Cover the pan and cook until the spices are well incorporated and the jackfruit seeds are tender.

Add grated coconut and mix well.

Serve hot as a side dish.