Grind or blend the spice mix into coarse meal and keep aside.
Drain the canned jackfruit. Shred the jackfruit with a processor or fork. I use a food processor. pulse a few times and done. Soak the shredded jackfruit in water for 10 mins while you prep. Drain when ready to use, rinse well and use, esp for the jackfruit in brine.
Heat oil in a skillet over medium heat. When hot, add the mustard and cumin seeds. Cook until they change color or start to pop. half a minute
Add bay leaf, chilies and asafetida and cook for a few seconds.
Add onion, garlic and cook until translucent. 4 to 5 mins
Add the coconut spice mix, mix well and roast for 2 minutes or until fragrant and the coconut changes color.
Add the drained and rinsed jackfruit, chickpeas, salt and mix in.
Add 1/2 cup water, cover and cook for 5 minutes. Reduce heat to medium low and cook for 10 to 15 minutes. Add a splash of water in between if needed. Stir every 5 mins. Taste and adjust salt and spice. Continue to cook until the jackfruit picks up flavor. Serve with dal or curries and garnished with coconut and a dash of lemon.
For variation, use shredded cabbage instead of jackfruit, add 2 tbsp of water instead of 1/2 cup and cook until the cabbage is cooked through.If you have Maharashtrian Goda masala spice blend, use that instead of garam masala.