heat 2 tablespoons oil in a 2 litre pressure cooker.
add 1 teaspoon shahi jeera or cumin seeds, 1 inch cinnamon, 4 cloves, 3 green cardamoms, 1 star anise and 4 to 5 black peppers.
let the spices splutter and become aromatic.
then add ½ cup finely chopped onions.
mix the onions with the spices and sauté on a medium flame stirring often. sauté onions till they turn golden.
then add the ground green masala paste.
mix very well and sauté for 2 to 3 minutes till you see some specks of oil at the sides or on top.
now add ⅓ cup chopped tomatoes. mix well.
add ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, ½ teaspoon kashmiri red chilly powder and 1 teaspoon coriander powder.
mix again and begin to sauté tomatoes on a low to medium flame. stir often.
meanwhile in a bowl beat ¼ cup fresh curd (dahi or yogurt). the curd should be fresh and not sour.
sauté the masala till the tomatoes soften and become pulpy. if the masala mixture starts sticking to bottom of the cooker, then sprinkle some water and continue to sauté.
now switch off the flame and add the beaten curd.
as soon as you add curd, quickly stir to incorporate the curd in the rest of the masala.
then keep the flame to a low and sauté the masala stirring non-stop. sauté till you see oil specks on the top and sides of the masala.
then add the 3 cup chopped kathal (unripe raw jackfruit).
mix well and sauté for a minute.
add ½ cup water. if you use a large cooker, then you will need to add more water.
season with salt as per taste and stir.
pressure cook kathal ki sabji for 3 to 4 whistles on medium flame.
when the pressure falls on its own in the cooker, remove the lid. if there is more water in the kathal sabji, then you can cook without lid on a medium-low flame till some of the water evaporates.
crush ½ teaspoon kasuri methi and add to the kathal ki sabji.
lastly add 1 to 2 tablespoons chopped coriander leaves. mix well.
serve kathal ki sabji with chapatis or phulkas.