Wash the kakarakayalu or bitter gourd and slice them slightly thick.
Take kadai, add buttermilk to it.
Now add chopped bitter gourd pieces, turmeric, and tamarind. Cooking bitter gourd in buttermilk and tamarind removes its bitterness.
Cook it on a medium flame until the buttermilk is absorbed and bitter gourd starts decoloring. Let them cool.
When you were able to hold with hands, slightly squeeze off if any excess water from the kakarakaya pieces exists. Keep them aside.
Now add oil to a pan or kadai.
Add kakarakaya pieces and fry them on a low flame for 10-15 mins tossing them now and then.
Meanwhile, take a blender, add cumin seeds, chili powder, garlic, and salt.
If necessary, add little water and make a fine paste.
When the kakarakaya pieces are fried nicely and edges turn brown, add the masala paste.
Mix well and fry for 5 more minutes or until the raw smell of garlic goes off. Check the salt and adjust the salt or chili powder as per your taste.
Serve hot with Rice. Its a good side dish for sambar or rasam.