Wash bitter gourds, trim edges, scrape the rough skin slightly.
Add salt, turmeric, mix and leave it for 10 minutes.
Add little water to the bitter gourd pieces and microwave for 4-5 minutes.
Heat oil in a pan over medium heat. Add fenugreek seeds and mustard seeds.
When mustard splutters, add chopped onions, green chillies and garlic pods. Sauté for a minute.
Once onions turn transparent, add the bitter gourd pieces and stir for 3 minutes.
Add tomato pieces and sauté till mushy.
Now add red chilli powder, tamarind extract, salt, jaggery and curry leaves.
Add required water, stir and cook till the gravy thickens.
Turn off the heat and garnish with coriander.