Peel and core bread fruit. Chop into thin slices.
Heat a skillet with oil.
Add mustard seed, black gram and curry leaves.
When they start to sputter, add breadfruit, jaggery, salt and 1/2 cup water.
Cook until the vegetable is cooked through, about 10 minutes.
As the breadfruit absorbs the water, continue to add the rest of the water 1/2 cup at a time.
Meanwhile, let's make the masala.
Grind the coconut, chiles, 2 tablespoons water and cumin seed in a coffee/spice grinder.
Add the masala and stir to combine.