Boil the jackfruit seeds until they are soft. This should take about 10-15 minutes. Once boiled, let them cool, peel off the outer layer, and chop the seeds into small pieces. Set them aside.

Clean and destem the moringa leaves by discarding the thick stems. Rinse the leaves thoroughly under running water and drain the excess water.

Heat the vegetable oil in a pan on medium heat. Add mustard seeds and cumin seeds. Allow them to splutter. Next, add the chopped onions, ginger, garlic, and green chilies. Sauté until the onions turn golden brown.

Add the chopped jackfruit seeds to the pan and stir for a few minutes to absorb the flavor of the spices.

Now, add the cleaned moringa leaves into the pan. Stir well to combine. Add turmeric powder and red chili powder, and mix everything well. Cook for 5-7 minutes on low heat, stirring occasionally until the leaves wilt and cook through.

Finally, sprinkle grated coconut over the cooked mixture, stir briefly, and turn off the heat. Serve hot with rice or chapati.