Pavakka (Tamil)/ Kakarakaya(Telugu) or Bitter guard fry

For some reason Bitter guard is my favorite. The only problem is chopping them fine. I still remember, I used to help mom in chopping this before she fries this (feels like a long time ago). We even had a bitter guard plant when when I was really young.
Its fairly easy and I am pretty sure most of you already know how to make this. I am still posting this here to remind you all that "its-out-there" :). Go grab it! Below would serve 2. I have served this with spinach dal (Palakura Pappu). I keep using Telugu words at home from time to time (mostly we speak Tamil or English) and my hubby is picking up Telugu very fast :). The other day he said, "Pappu super baagundi".

Ingredients:
Bitter Guard: , finely chopped in rounds
Onion: 1 medium sized, chopped
Curry leaves: 1 string, washed
Garlic pods: 2, crushed
Red Chili Powder: 1 tsp
Salt: 1/2 tsp (or according to taste)
Oil: 2 tbsp

Method:

• Chop the bitter guard in round shape and wash them. The finer you chop them, the better it is 'supposed' to taste. I usually leave the seeds within.
• Heat oil in a pan and add crushed garlic, curry leaves and chopped onion.
• Fry the onions until translucent and then add the chopped bitter guard (stir often to avoid burnt guard).
• Fry the bitter guard until its completely cooked and started to get a little brown.
• Add salt and chili powder and switch off the stove. 
• Serve warm with dal or rasam.