Clean and chop the jackfruit into medium-sized cubes. Parboil it in salted water for 10 minutes to soften. Drain and set aside.

In a heavy-bottomed pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and mustard seeds. Once they crackle, add the finely chopped onions.

Sauté onions until golden brown. Add the ginger-garlic paste and sauté until the raw smell disappears. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook until the tomatoes become soft and the oil starts separating from the masala.

Add the boiled jackfruit cubes to the pan and mix well with the masala. Let the jackfruit absorb the flavors by cooking it on medium heat for 5-7 minutes.

Lower the heat and stir in the yogurt. Mix well to avoid curdling. Add 1 cup of water to adjust the consistency of the curry. Cover the pan and let it simmer for 15 minutes on low heat.

Once the curry thickens, add garam masala and dry mango powder (amchur) for tanginess. Garnish with freshly chopped coriander leaves before serving.