Cook the jackfruit seeds with half of the shallots and ingredients from coconut to water in your pressure cooker till done. I normally cook for three whistles and leave it on low flame for 30 minutes, switch off and let the pressure go on itself. Open the lid and give it a nice stir. Adjust seasoning.
Heat oil in a saucepan. Splutter the mustard seeds, fry the remaining sliced shallots till brown and fry the curry leaves till aromatic.
Put the cooked jackfruit into the oil and leave on low flame for five minutes for the flavors to mix. Serve warm with rice and curry!!!