Bitter Gourd Kichadi

Get ready by washing the bitter gourd and curry leaves. Trim and thinly slice the bitter gourd; grate the coconut, slit the green chilli, whisk the curd and break the dry red chilli. Mix the bitter gourd with salt and turmeric powder, then rest it for 10 minutes. Rinse it once, squeeze out the water and keep it ready.

Bitter GourdSaltTurmeric Powder

Heat oil in a kadai on medium flame. Add the bitter gourd and fry for 8 to 10 minutes, stirring often, until it is cooked and lightly crisp. Remove it from the kadai.

Coconut Oil

Add grated coconut, green chilli, cumin, 1/2 tsp mustard seeds and water to a mixie. Grind to a smooth paste without adding more water than needed.

CoconutGreen ChilliCuminMustard SeedsMustard SeedsWater

Transfer the coconut paste to a bowl. Add whisked curd, sugar and salt, then mix until smooth and even.

CurdSugarSalt

Heat oil in a small kadai on medium flame. Add mustard seeds and let them splutter for 30 seconds. Add the dry red chilli and curry leaves, fry for 30 seconds until crisp, and switch off the flame.

Coconut OilDry Red ChilliCurry leaves

Add the fried bitter gourd and tempering to the curd mixture. Mix gently for 1 minute until evenly combined, then serve at once. Do not heat or boil the kichadi, as the curd may split.