Grease your hands and the knife with oil to prevent stickiness from jackfruit latex.

Cut the raw jackfruit in half, discard the skin, and dice into 1-inch pieces.

Soak the diced jackfruit in salted water to prevent discoloration.

Pressure cook the jackfruit with 1/4 cup of water for 6 whistles, then allow pressure to release naturally.

Drain any excess water from the cooked jackfruit and set aside.

Heat oil in a frying pan over medium heat.

Add mustard seeds and allow them to crackle.

Add asafoetida, urad dal, and chana dal and fry until golden brown (about 1 minute).

Add curry leaves, green chilies, salt, turmeric powder, and black pepper powder.

Add the boiled raw jackfruit pieces and stir well for about 30 seconds.

Turn off the heat.

Add lemon juice and grated coconut, then mix properly.

Serve hot with steamed rice and sambar.