Khatta Metha Karela (Sweet and Sour Bittergourd)

Preparation

• 1
  Wash and cube bittergourd into small pieces (you can peel the bittergourd if you wish,but personally I don't like to peel the bittergourd).
• 2
  Apply 1 teaspoon salt into the pieces and keep covered for at least one hour. Then wash well with enough water to remove the bitterness. Squeeze extra water from the pieces.
• 3
  Heat oil in a pan, add fennel seeds, when they start crackling, add turmeric, and bitter gourd pieces and fry for 1 minute.
• 4
  Add salt. Cover with a lid and cook on slow flame till done. Keep stirring in between.
• 5
  Add chilli powder, jaggery, tamarind pulp and 4 tablespoon of water, mix well.
• 6
  Cover and cook for 5 more minutes on slow heat, till oil start seperating from the masala and gravy become little thick (it should not be too watery).