Add some salt and turmeric powder to the sliced bitter gourd and leave aside for 30 minutes. Then rinse well and squeeze properly.
Heat 1 tbsp. oil and fry the bitter gourd, turmeric powder and salt to taste on a low flame till golden brown in colour. Keep aside to cool.
Heat remaining oil and fry the other ingredients starting from - dry red chilies to black gram. Keep aside to cool.
Dry roast the coconut till golden in colour and set aside to cool.
Grind into a paste all the stir fried ingredients along with tamarind, jaggery, salt to taste and required quantity of water.
Heat ghee in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Saute for a few seconds and switch off the flame. Relish with plain steamed rice or chapati.
