Bring a large pan of water to the boil, add the jackfruit, 1/2 teaspoon of the ground turmeric, and 1 teaspoon salt, and boil for about 15 minutes, or until soft. Drain and pat the jackfruit dry with kitchen paper (paper towels).
Heat the oil in a large frying pan (skillet) over medium heat, add the sliced onions and fry for about 5-7 minutes, or until golden brown. Remove from the heat and set aside.
Heat enough oil for deep-frying in a deep, heavy-based pan to 180°C / 350°F, or until a cube of bread browns in 30 seconds.
Working in batches, carefully lower the jackfruit into the hot oil and deep-fry for 1-2 minutes, or until golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper (paper towels).
Reduce the heat slightly, add the baby onions, and stir-fry for about 2-3 minutes, or until golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper (paper towels).
Put the ground coriander, the remaining turmeric, and the chilli powder in a small bowl, add 3 tablespoons of water and mix together.
Heat the ghee in a separate deep, heavy-based pan over medium heat, add the red and green chillies and stir-fry for about 1- 2 minutes, or until the chillies change colour.
Add the bay leaves together with the whole spices and stir-fry for about 10 seconds. Add half the ground spice mixture and stir, then add the fried jackfruit, sliced onions, and the baby onions, and season with salt.
Fry for a further 2 minutes, before adding the remaining ground spices. Stir and remove from the 4-5heat. Garnish with chopped coriander.