Wash jack fruit thoroughly. Grease your hands with some oil and then cut jack fruit in big chunks.
Place jack fruit, potatoes and 1/2 bowl water in a pressure to boil. After 1 simmer, turn off the flame. Allow the steam to escape and then open the lid. Allow the jack fruit chunks to cool. Remove water and then mash finely. Peel potatoes and mash them as well. Mix jack fruit, potatoes, green chilly, ginger, green coriander, salt and ararot nicely. Mixture for making koftas is now ready.
Heat some oil in a pan. Take some amount of mixture (equal to the amount of small lemon) and place it hot oil for frying. Place 6 to 7 or as many koftas as possible at one time. Fry until they get brown in color. Take out the koftas in a plate. Likewise make rest of the koftas. All koftas are now ready.
For making gravy:
Soak cashews in water for half a hour.
Place tomato, green chilly, ginger and cashews in mixture grinder and make a fine paste.
Add 2 tbsp oil in a wok and allow it to heat sufficiently. When oil is hot add cumin seeds. After sauteing cumin seeds, add turmeric powder, coriander powder, red chilly powder. Now add ground tomato-cashew paste and saute for until the masala gets grainy and oil starts separating from it. Add 1 glass (300 grams) water in roasted masala and some salt. After one simmer in gravy, cook for another 3 to 4 minutes. Add garam masala and green coriander in the gravy. Keep some coriander for garnishing later. Gravy is now ready. Place koftas into it and cover. Turn off the flame now. Jack fruit kofta curry is ready.
Take out the sabzi in a bowl. Add 2 tsp oil in a small pan and heat sufficiently. Add cumin seeds in oil and turn off the flame. Also add 1/6 tsp red chilly powder and pour this oil over the sabzi. Garnish with some green coriander sprigs. Serve steaming hot kofta curry with parantha, naan, chapatti or rice and relish eating.