Cut a clean jackfruit into small pieces and put them into water immediately. This will ensure they do not discolor. Discard that water later.
Heat oil in a pan. Add mustard and fenugreek seeds followed by nigella seeds, curry leaves, green chilies, and sauté for a minute. Add some sliced onions, ginger-garlic paste, and sauté until translucent.
Add tomatoes and sauté until well mixed.
Now add chili powder, pepper powder, coriander powder, turmeric, and salt.
Sauté for two minutes.
Add raw jackfruit pieces and sauté for one to two minutes.
Add kokum water, coconut milk, and jaggery.
Pressure cook it on low flame for three to four whistles.
Garnish with chopped coriander and serve.