Take a small tender jackfruit. Peel of the skin and remove the middle limb. Cook it in cooker with little water and salt upto a whistle. Then smash it as shown and keep it ready.

Put 2 tsp oil in a pan and roast 10-12 Kashmiri red chilies in it and keep it aside.

Now add 2 more tsp of cooking oil in the same pan and roast 3 tsp coriander seeds and 2 tsp urad dal (Black gram lentils). Roast chilies and dal separately as their time of roast is different. Do not discard the remaining oil. You can use it in later steps.

Now take a mixer jar and put 2 cups (200g approx) of grated coconut

Put the roast red chilies in it and add a little water. Remember we need very thick masala so do not add too much of water.

Make a semi paste. Do not make fine paste.

Now add the roast mixture of coriander seeds and urad dal, to it add beetle nut sized tamarind

Crush a beetle nut sized jaggary into small pieces and add to the same mixture. You can add jaggery later while cooking too.

Add half tsp fenugreek seeds. This helps in digestion. Add a little water if required

Grind to form a thick coarse paste. The masala is now ready.

Now heat 3 tsp cooking oil in a pan, add 1 tsp mustard seeds and 2-3 Kashmiri red chilli cut into small pieces and let the mustard seeds splutter.

Now add 10-12 curry leaves and roast a little

Put the cooked raw jackfruit into the pan and mix it well.

Now add the ground masala and mix it evenly

Add a little water if the mixture is very thick or else not required. You can use the water which was used to cook the jackfruit in the beginning.

Add salt as per taste

Now close the lid and cook on a medium flame for 3 to 5 minutes.

Finally open the lid and stir the contents till the excess water evaporates and you get thick dry mixture.

That's all, transfer it to serving bowl and enjoy hot spicy and tasty Kadgi Chakko.