Cut the bitter gourd vertically and remove all the seeds from the center. Use a spoon to scrape the flesh and the seeds. Now chop the bitter gourd finely and wash it well.
To the chopped bitter gourd add about ½ tsp of turmeric powder and 1 tsp of salt and mix well. Keep it aside for about 30 mins.
After 30 mins, you will notice that the bitter gourd has let out lot of water. Squeeze the water out of the melon.
In another pan, heat the oil. Season with mustard seeds, asafetida and ½ tsp of turmeric powder. Also add the red chili powder.
Now add the chopped bitter gourd / pavakkai and saute until the vegetable softens a bit.
Add the tamarind extract, brown sugar and salt. Let it come to a boil and let the pavakkai cook entirely. Also the bitter gourd pickle will start to thicken and come together.
Add the fenugreek powder at this stage and take it off the flame. Do not cook too long after the fenugreek powder is added, since it will become bitter.
Let it cool down and then store in an airtight container.
Enjoy the Pavakkai Urukkai with curd rice, idli, dosa or roti!