To begin making the Kaarlyaachi Aambat Goad Bhaaji, first wash the bitter gourds, deseed the bitter gourds and cut into roundels. Transfer to a mixing bowl. 

Heat a kadai on medium heat,add the oil, once the oil is hot add the sliced onions and saute for a couple of minutes. 

When the onions turn translucent add the freshly grated coconut and saute on low heat till it becomes light brown in colour. Turn off the heat and set aside to cool.

Transfer the  onions and coconut into a mixer-jar and grind this along with the tamarind, using sufficient water to get a smooth paste. 

Heat a pan on medium heat, add oil to saute the bitter gourd roundels. Saute on low-medium heat stirring constantly to prevent the roundels from burning.

When the bitter gourd roundels turn dark in colour and are nice and crispy, turn off the heat and set aside.

Now for the tempering, heat a saucepan with oil on medium heat,add mustard seeds, once they splutter, add the asafoetida and mix well. 

Now add the chopped onions and saute till translucent, this will take about 2 minutes.  Once done add the turmeric and red chilli powders and stir well to combine.

Now add the crispy bitter gourd roundels, jaggery, the ground coconut paste and salt to taste. Add some water as required to get a thick gravy. 

Bring Kaarlyachi Aambat Goad Bhaaji to a rolling boil and then simmer on low heat for a couple of minutes and turn off the heat.

Transfer  Kaarlyachi Aambat Goad Bhaaji to a serving bowl and serve.

Serve this Kaarlyachi Aambat Goad Bhaaji along with Rice Flour Bhakri Recipe  and Maharashtrian Ambat Goda Dal Recipe and Steamed Rice for a simple maharashtrian meal for a weeknight dinner. 

For an Indian Diabetic Meal, serve this Kaarlyachi Aambat Goad Bhaaji along with Bajri Ki Roti Recipe and Methi Moong Dal Palak Recipe for a completely healthy meal.