Wash and slit bitter gourd in to half vertically. Then chop it in to thin slices. Add a tea spoon of turmeric powder and a tea spoon of salt to chopped bitter gourd slices. Mix well so that salt and turmeric gets coated on to slices. Keep it marinated for half an hour. This step is mandatory to remove bitterness of bitter gourd.

Soak tamarind in enough water for at least half an hour, extract one cup of it's juice and discard pulp.

Add water to the turmeric coated bitter gourd slices, squeeze them well and keep it aside.

Heat a cooking pan adding cooking oil, mustard seeds, split black gram, broken red chilly and curry leaves. Once the mustard seeds splutter, add squeezed bitter gourd slices to the seasoning. Saute them till the slices turn crispy, at least for 5 minutes.

Add extracted tamarind juice, jaggery and salt. Add water as per the consistency required and let bitter gourd cook well for some time.

Now add Udupi sambar powder and asafoetida to the cooked bitter gourd and saute for a minute.

Tangy, sweet and hot bitter gourd curry is ready. It is a perfect blend of sweet, sour, spicy and slight bitter taste. Serve along with hot rice and relish....

Frying bitter gourd till crisp in seasoning adds crunchiness to the pieces. So do not forget to do this.

You can store it for two days even without refrigeration in medium hot weather.