Add 1 tsp. salt to the bitter gourd and set aside for 20-25 minutes. Then rinse well and squeeze out all the water. Keep aside.
Dry roast the coconut till golden brown in colour. Switch off the flame and add the red chili powder, coriander powder and turmeric powder. Saute for a few seconds and set aside to cool. Then add some water and grind into a smooth paste.
Heat 1 tbsp. oil and saute the bitter gourd till light brown in colour. Now add the garlic and onion and continue to fry till it is cooked.
Add the coconut paste. Stir fry on a medium flame till the oil separates. Add the tamarind paste mixed with 1 cup water and salt to taste.
Cover and simmer till it turns slightly thick. Switch off the flame and transfer to a serving dish. Heat remaining oil and temper with mustard seeds and red chilies.
After it stops spluttering, switch off the flame and add the curry leaves and asafoetida. Saute for a few seconds and pour this tempering over the end product. Serve with plain steamed rice.
