Slice the bitter gourd into thin pieces by removing seeds. Then soak them into water along with a pinch of salt for 10 minutes. Drain out the water completely and squeeze out the excess water from bitter gourds.
Heat oil in a cooking pan on medium heat.
Transfer the bitter gourd into the pan and sauté them until light brown (this may take up to 5 minutes), then remove them into a separate bowl.
Add cumin seeds into the same oil on low heat and allow them to sizzle.
Then add the curry leaves, minced garlic, and sauté for 10 seconds.
Maintaining the heat on low, add turmeric powder, red chili powder, coriander powder, and cumin powder, sauté them for another 10 seconds( ensure that the spices don’t burn) and add the tamarind pulp along with jaggery powder.
Transfer the fried bitter gourd into the pan, add the sliced onions plus salt to taste, and combine together.
Cook this for 4-5 minutes on low heat until bitter gourd tender, while stirring continuously.
Turn off heat and serve the bitter gourd curry hot with chapatis/rotis or on the side with rice/quinoa – dal/rasam.