Wash and scrape the bitter gourds and then slice them into roundels or cubes .(scraping or peeling is optional you can use them without peeling if you wish to use the healthy peels along with the karela)

Wash tamarind and soak it in little water and then mash it to make a thick pulp.

Apply 1 tbsp salt on the roundels and keep aside for about an hour. (this step helps to reduce the bitterness of karela/bitter gourd as salt helps to eliminate the bitter water from the karela slices )

Now first squeeze the karela pieces to remove as much water as you can then wash them well with enough water 2-3 times .

Heat oil in a heavy bottom pan and then add the fennel seeds.

When fennel seeds/saunf start to crackle then add turmeric powder and the chopped bitter gourd pieces.

Add salt mix well and then cover and let it cook till done.

Keep stirring in between else it may stick to the bottom and burn.

Now add the chili powder, coriander powder, tamarind and jaggary and mix well.

Let it simmer till the moisture of tamarind and jaggary reduced and the gravy thickens.

Goes well as a side dish or Instant pickle with roti ,paratha or rice.