Chop each jack fruit seed to half or quarters. Peel off the white skin.

Scrapping off the brown skin is optional. It can be scraped off with a knife if you prefer.

Rinse the seeds and boil them till tender in enough water. Drain the water and set them aside.

Dry roast the poppy seeds on a low heat until crunchy. Cool and make a fine powder in a blender. Add coconut to the same blender and make a smooth paste with little water

Pour oil to a hot pan and add cumin & curry leaves (or bay leaf).

Once the seeds crackle, add ginger garlic paste. Saute till it turns aromatic.

Add chopped onions , slit green chilies and fry till the onions turn golden.

Saute jack fruit seeds, turmeric, garam masala and red chili powder for about 2 mins.

Add the coconut paste and fry for another 3 minutes.

If using add the tamarind paste, salt and water just enough to cover the seeds.

Cover and cook jackfruit seeds curry on a low flame for 5 to 8 minutes or till you see traces of oil on top.

Serve the curry with rice or roti.