• 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.

making bitter gourd stir fry

• 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.