Cut the bitter guard into roundles and put in a bowl, add salt and turmeric powder, mix well and keep aside for 30 mins. This helps to reduce the bitterness of the vegetable.

Meanwhile prepare masala but dry roasting all the ingredients under masala one by one till nice and brown and the aroma comes. Cool completely and grind to a powder.

After 30 mins squeeze the bitter guard from extra water that has released. Wash it on clean water and keep aside.

In a pan heat oil add mustard seeds, cumin seeds, turmeric powder hing curry leaves and red chilli and let them splutter.

Now squeeze the extra water and add the bitter guard to the pan. Saute for 3-4 mins.

Add tamrind pulp, jagger, salt and prepared masala and cook till oil separates. Garnish with coriander leaves.

Enjoy with rice or roti it tasyes awesome with both.