Cut the jackfruit in medium size chunks. Smear it with salt, turmeric powder and mustard oil. Leave it aside for 15 minutes.

In a pan with half teaspoon oil, fry one medium size onion cut roughly into chunks, garlic cloves and ginger chopped roughly. Once the onions are slightly brown, turn off the heat, cool it down and then grind it in a mixer (all together) to make a paste.

In pressure cooker,heat the mustard oil. Temper the oil with bay leaves, cloves,cardamom and cinnamon.

Fry the sliced onion till lightly brown. Add the marinated jackfruit pieces and fry it on medium heat for 5 minute.

Add the fried onion, ginger garlic paste and keep sauteing.

Add all the spices in batches and keep stirring.

Keep stirring, add salt and sugar to taste.

Keep braising the jackfruit on medium heat till the masala leaves oil from the sides.

Once that stage is reached, lower the heat and add the curd in batches (not all at the same time).

Mix it well, and keep braising it.

Add enough water to just cover the jackfruits.

Lower the flame, close the pressure cooker and steam cook the jackfruits till itbecomes tender.

Check if the jackfruit is tender enough, if not then add some more water and cook it till done.

Check the seasonings and before serving garnish with fried cashews and drizzle some ghee over it and serve warm with rice or roti or paratha.