1 lemon size tamarind ball soaked in warm water and squeezed to juice
2 table spoons oil
Wash, drain and scrape the rough skin of the bitter gourd (scraping is optional). Chop to small pieces. Add 1/2 tea spoon salt, mix and leave it aside for 10 mins. Add a cup of water. Squeeze and remove the water. This reduces the bitterness.
Heat oil in a pan. Add rai, jeera and urad dal. When rai starts spluttering add red chillies, green chillies, curry leaves and mashed garlic pods. Saute and add chopped onions. Fry until the onions turn pink. Now add red chilli powder, haldi and salt. Mix well and add the karela pieces to it. Stir, close the lid and cook for 8 to 10 mins in a medium flame.
Now add the tamarind juice and jaggery (sugar) to it. Cook until the gravy thickens and switch off the flame.
Kakarakaya pulusu koora/Karela khatta meetha sabzi/ bitter gourd sweet and sour curry is ready......... Take it into a serving bowl and garnish with coriander leaves. Tastes good with rice or rotis.