Skip this step if using curd. Soak tamarind in ¼ cup hot water.

Wash bitter gourd thoroughly. Cut off both the ends. Cut to thin round slices.

If desired remove the seeds & discard.

Squeeze up the tamarind very well and make a thin liquid by adding another 2 to 4 tbsp water.

Make sure tamarind water is thin otherwise it may prevent the gourd from getting cooked.

Heat a pan with oil and add cumin.

When they begin to splutter, add garlic and fry for 2 mins.

Add the curry leaves, hing and turmeric. Saute for a minute.

Next add the bitter gourd and begin to stir fry for 2 to 3 minutes.

Add salt and filter the tamarind across the pan. Use only as needed.

Mix well. Cover and cook on a medium heat until the bitter gourd is cooked well.

Keep stirring in between to prevent burning

Add coriander powder, red chili powder and mix. Saute for 2 mins.

Add coconut and jaggery. On a low to medium heat stir fry until the jaggery completely dissolves. Takes about 3 minutes.

Check the taste. We prefer to make it slightly hot, sweet and tangy. You can add in more chili powder, jaggery and tamarind water at this stage.

Cook until all moisture dries up well.

Kakarakaya fry is ready to serve with rice and ghee.