Kakarakaya Pulusu

Place the sliced bitter gourd in a bowl, add 5 grams of salt, mix well, and let it rest for 15 minutes. Squeeze out excess water from the bitter gourd to reduce bitterness and set aside.

Extract pulp from the soaked tamarind by mashing it in the warm water and straining through a fine-mesh sieve. Discard the fibrous residue.

Heat refined cooking oil in a heavy-bottomed pan or pot over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.