Wash the seeds well and pressure cook with 2 cups of water for 4 whistles.we need not get it mashed. just until its cooked is fine.Take out and peel the skin. Once cooked, its easy to peel the skin.Tip:We use coconut to mash them slightly and remove the skin easily.Take shallots, garlic, cumin seeds, peppercorns and red chilli in mixer and give it a pulse to get it mashed. We call it as "chathaika" and we generally use mortar pestle to get it pulsed coarsely.Looks like this once pulsed coarsely.Heat oil, splutter mustard seeds and curry leaves.Drop in the pulsed mixtureSaute for a couple of minutes and add the de-skinned jackfruit seeds and salt.Mix well and let it cook for a couple of minutes until well combined and switch off.