Peel red onions and cut in half. Remove the top end where the onion is held together.
Slice the onions, making sure the slices are all the same size and not too fine, but not too thick.
Finely chop the garlic, ginger and green chilli.
Heat the mustard oil in a pan or a shallow pot.
Once the oil has started to smoke and the oil colour has changed to pale yellow, turn down the heat and allow the oil to cool down a bit. Now add the whole spices, cassia bark, tej patta, cloves, black and green cardamom. Give them a minute or two to bloom.
Add the sliced red onions and fry them over medium heat with the lid on, for about 15 minutes until golden brown. Stir them from time to time.
Add the chopped ginger, garlic and chilli and fry for about 3 minutes stirring often to insure nothing is getting stuck to the bottom of the pan or burning.
Next mix the coriander, cumin and red chilli in about 50 ml water and then add it to the pan. Continue stirring for about 3 minutes.
By now, the onions should be a nice deep reddish brown colour and the spices ill have released their flavour.
Turn the heat up a bit and add the marinated jackfruit chunks and mix together. Insure nothing is getting stuck on the bottom of the pot. Continue cooking on high heat till jackfruit surface starts to brown a bit.
Mix the dairy free yoghurt with 50 ml of room temperature water. Insure it is smooth and there are no lumps. Add this to the jackfruit and mix thoroughly.
Bring the heat down to medium and continue stirring. Add 200 ml of the hot water and some salt. Stir and cook covered for 10 minutes.
Add 200 ml water again, stir and cook covered for another 10 minutes.
Add 100 ml of the water, cover and cook for another 10 minutes.
Now the jackfruit should be soft and easily broken down with the back of a spoon.
Your vegan jackfruit in gravy is ready to be served. Serve with rice or paratha.