Canned jackfruit is typically cleaned and then soaked in brine. Drain the jackfruit slices and rinse under running water for at least one minute before cooking to get rid of the brine taste.
Since canned jackfruit is already cooked, after rinsing, thinly slice them. It will sort of look like pulled pork or shredded meat.
In a heavy-bottomed pan, heat the oil on medium-high. Once the oil is hot, add the mustard seeds. Wait until the mustard seeds stop popping and then add the sliced or crushed garlic. After the garlic turns golden brown, add asafoetida, if using.
Add the onions and sauté them until they are soft and translucent. Add the chili and turmeric powder and sauté for another minute.
Add the jackfruit, peas, and salt. Mix well until the mixture is evenly coated with the spices. Cover the pot, reduce the heat and cook for ten minutes on low heat. Remove the cover, add the garam masala, cilantro, and coconut. Mix well and turn the heat off. Serve warm and enjoy with rice or naan.
