Heat 2 tsp oil on medium heat; add cumin seeds and when they splutter add curry leaves and onions; sauté till transparent and lightly browned on the edges.
Add turmeric, ginger-garlic paste and sauté for 30 seconds.
Add tomatoes; cover and cook till the tomatoes are tender.
Next add the jackfruit pieces, ½ cup of water. Cover and cook for about 8-10 minutes.
Add the powders and salt; cook for another 3-5 minutes. Serve with steamed rice or rotis.