Place the pieces into pressure cooker and add ½ glass water and ¼ tsp salt. Cook until it simmers for once. They can also be boiled in microwave. Completely drain the water from boiled jackfruit pieces. Remove the skin from its seeds as well.
For gravy: cut stalk from green chilies, peel ginger and wash it. Also wash tomatoes and place them in a mixture grinder to make a paste.
Soak cashew nuts in lukewarm water for ½ hour and then make a fine paste from them.
Heat oil in a pan. Bring the flame to medium. Add asafoetida, cumin seeds, turmeric powder, coriander powder and grinned cashew nuts paste in the oil. Sauté for 2-3 minutes and also add tomato-green chilly-ginger paste. Roast until oil starts separating from the masala.
Add boiled jackfruit in roasted masala and sauté for 2 minutes. Add water as per desire or 1 glass water. Also add salt and red chilly powder and mix it well. After it boils for once, cover the pan and cook for 4-5 minutes on low flame so that all spices gets absorbed in jackfruit. Turn off the gas and add garam masala and green coriander in gravy.
Raw jackfruit curry is ready. Take it out in a serving bowl and garnish with some chopped coriander leaves. Serve piping hot jackfruit curry with chapatti, naan, parantha or rice.
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