Dice the bittergourd and mango. Slightly crush the garlic flakes.
Pressure cook the bittergourd and mango by adding salt to taste.
Transfer it to a pan and add the jaggery and cook it on a low flame till water is evaporated. (Jaggry gradually melts and the gravy thickens.).
Meanwhile heat oil in a pan and add garlic. Fry till the garlic turns golden. Now add the cut red chillies and saute for about 15 seconds. Pour it over the Bittergourd curry. Mix well.
Serve as a side dish with white rice.