Heat oil in a nonstick pan and add cinnamon stick, garlic paste, ginger paste, fennel seeds and saute for 5 seconds in the oil.
Add chopped onions and saute until translucent.
Add chopped tomatoes. Saute and cook covered for couple of minutes until tomatoes are soft and mushy.
Mash the tomatoes with the spatula and saute again for 30 seconds.
Fold in jack fruit.
Add turmeric powder, chili powder, coriander powder, cumin powder, garam masala and saute well for 1 minute. Cook covered for 2-3 minutes on a medium flame.
Remove the lid and saute again for 30 seconds. Add water, mix and cook covered for 2 minutes or until few boils.
Add coconut milk, salt and sugar. Mix and cook covered for 10 minutes on a low flame.
Turn off the flame adjust the salt if desired. Garnish with chopped cilantro and serve warm with steamed rice and side salad.