Grind onion, ginger garlic paste, green chillies, cinnamon stick ½ inch, black pepper, cloves, cardamom and 1 tsp cumin seed into fine paste.
Heat one frying pan or kadai on high flame. Put 8-10 tbsp oil to it. Shallow fry diced jackfruit or katthal till half cooked and turns brown.
Remove fried jackfruit from pan.
Remove if excess oil is left or add oil if no oil left in pan after frying. Once Oil is hot put one bay leaf.
Then add ¼ teaspoon turmeric powder & ¼ teaspoon chilli powder. This will give rich color to the gravy. Then immediately add onion paste. Sauté for 5-6 mins on medium flame till onion paste leaves oil and cooked completely.
Then add coriander powder, red chilli powder, turmeric powder and mix it well. Add 4-5 tbsp water and sauté masalas for 2-3 mins more. Add salt as per taste.
Once the masala is cooked with aroma, add fried jackfruit to it. Sauté for 5mins. Add 1 cup of water to it and cook for 15 – 20 mins in low flame. Cover with a lid. Stir occasionally to check.
You can adjust water as per your taste. If you like to have thick gravy, add lesser water. If you wish to have it with bit more gravy like then add ½ glass water more to the curry.
Garnish it with freshly chopped coriander leaves and serve hot with paratha, chapatti, poori or rice.