Pressure cook young jack fruit pieces: Wash the young jack fruit and remove skin and cut into small chunks and add to a large pressure cooker with enough water to immerse the pieces.  Add ginger/garlic paste, chili powder, coriander powder, turmeric powder, chopped shallots/ onion, chopped green chilies, salt and mix well.  Pressure cook for 1 whistle and wait for a few mins for the pressure to release on its own. But make sure you do not overcook the pieces, it should be about 75 percent cooked, remaining cooking should happen along with the masala. You can also skip the pressure cooking step and directly add the pieces to the masala and cook them, just allow more time to cook.

Sukka fry seasoning: Take a wide nonstick pan, pour oil, when hot, add the whole garam masala tadka ingredients in one go (except powders), fry for few seconds until slightly browned, add curry leaves, add the powders (fennel, black pepper, jeera) and fry for few seconds.

Add tomato, fry them well.

Add the pressure cooked jack fruit pieces along with the stock, coconut paste, mix well, check salt and let it simmer stirring occasionally until it dries out (or remove early if you want it in curry stage).  If you are adding tamarind juice, you can add it now and cook for few mins.

Drizzle some lime juice (if tamarind juice is not used) and garnish with chopped coriander leaves and serve.