Wash the bitter gourd and slice it into thin semi circles.

In a pan add 2 tblsp of sesame oil and cook the bitter gourd. I added little salt to this while cooking.

Cook in a medium flame till it becomes soft.

This took around 15 minutes.

Take it out and keep aside.

In the same pan add 1 tblsp oil and add the mustard seeds, cumin seeds and venthayam (methi seeds).

When the mustard crackles add the finely chopped onion.

Saute till it becomes translucent.

Add 4 garlic cloves. I just sliced it lengthwise as they were slightly big.

Saute for a minute.

Add 1 finely chopped tomato. Mix well.

Now we can add the sambar powder, turmeric powder and salt.

Throw in the curry leaves.

You can add red chili powder and coriander powder in the ratio of 2:1 instead of sambar powder.

Mix well and add ¼ cup of water.

Let this cook for 5-7 minutes till the oil oozes out and the raw smell of the powder goes off.

Now add in the cooked bitter gourd.

Along with this add the tamarind extract. This will reduce the bitterness of the pavakkai.

Check for salt.

Add 1 small piece of jaggery. This will balance the taste.

Mix everything well and cook for 2 minutes.

Switch off the flame.

Serve pavakkai thokku with hot rice or sambar sadam or roti too