Boil and peal the jackfruit seeds and set it aside.
In a pan roast all the masala ingredients individually and remove it a plate and let it cool.
Once the mixture is cool, grind it into a smooth paste by adding a little water.
Now in a pan add 2 tbs oil and mustard seeds. Once it splutters add hing and turmeric.
Then add the amaranth stems , cubed jackfruit seeds and salt. Let cook for 5-8 minutes.
Now add in the tomatoes and the diluted tamarind water and cook for another couple of more minutes.
Once the tomatoes are soft add in the ground masala paste to the veggies.
Let this mixture simmer in medium flame for 10 minutes. Add about 1/2 cup water as needed.
Once done, heat 1/2 tsp oil and add the curry leaves to temper on the top.
Serve it with hot rice or roti