You mean the seeds? For use in curries you could try either frying or dry roasting them
but either way keep the temp lower and heat them for less time than you would most other Indian spices. Mainly do not char, brown, or burn them.
Also get them into whatever you're cooking nice and early, they need to cook in for a significant time to mellow out properly.
If it's done properly they turn a bit translucent at the edges. Still somewhat bitter, but manageable and worth it.
I have an average bitterness tolerance. If yours is average or higher then careful cooking might change your mind.
( mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ, Sat 27 Jun 2026, 21:53, archived)

Dry roasting is much preferable
Less chance of burning
( Smash Monkey 2 Cannot actually train spiders, Sat 27 Jun 2026, 22:20, archived)