Wash Malabar spinach well.
Separate the leaves from its stem and chop them roughly.
Cut the stems into 2 inches sized pieces.
Place the jackfruit seeds on kitchen platform or a hard surface. Crush each seed with a pestle.
Once the seeds are crushed, the skin comes out easily. Peel and discard the skin.
Transfer the chopped leaves, stems and crushed jackfruit seeds to a pressure cooker.
Add chopped tomato, salt and 2 cups of water.
Pressure cook for 3 whistles.
In the meanwhile, prepare masala for the gravy.
Heat a pan and dry roast red chillies on low flame for 2 to 3 minutes. Keep aside.
Dry roast coriander seeds, cumin seeds, mustard seeds, black peppercorns and fenugreek seeds on low flame till they turn aromatic.
Allow the roasted spices to cool down.
Transfer the roasted spices to a mixer jar.
Add chopped onions, garlic , coconut and turmeric powder.
Add around ½ cup water and blend to a fine paste.
Add the masala paste to the cooked spinach and jackfruit seeds.
Rinse the mixer jar and add that water.
You can add more water if required to adjust the consistency of the gravy. Mix well.
Bring the curry to a boil and simmer for few minutes.
For the tempering, heat 1 tbsp oil in a small pan.
Add mustard seeds, crushed garlic, dry red chilly and curry leaves.
When the mustard seeds start spluttering, pour the tempering into the spinach gravy.
Serve hot with brown, boiled rice and pickle on the side.