Grind the coconut, garlic, cumin and green chillies to a coarse mixture (do not add any water).

In a pan, heat oil and add the mustard seeds.

Once it splutters, add the curry leaves and red chilli.

Next add the sliced jackfruit seeds and season with salt. Cook covered on low heat for 1-2 minutes.

Then add the turmeric powder and ground coconut mixture; mix well to combine.

Increase the heat and cook for another 1-2 minutes till the coconut mixture is cooked; stirring occasionally.

Remove from heat and keep for 15 minutes before serving.