Crispy Bitter Gourd Kichadi

Ingredients

• Bitter gourd - 250 g
• Fresh coconut - 1/2 cup
• Green chili - 100 g
• Mustard seeds - 2 tsp
• Curd - 1/2 l
• Dry red chili - 1 whole
• Oil - 200 g
• Salt to taste
• Curry leaves

Instructions

1. 1Slice the bitter gourd into thin rounds and remove any large seeds, then deep-fry the slices in hot oil until they are brown and crispy; drain them on paper towels to remove excess oil.
2. 2In a blender or grinder, process the fresh coconut, green chili, and mustard seeds into a smooth, fine paste.
3. 3Whisk the curd until smooth in a saucepan, then stir in the coconut paste, the fried bitter gourd pieces, and salt until everything is evenly combined.
4. 4Place the pan on low flame and bring the mixture to a gentle boil; once a bubble appears, turn off the heat immediately.
5. 5Heat a little oil in a small pan, splutter a pinch of mustard seeds, add the dry red chili and curry leaves until they release their aroma, and pour this tempering over the curd mixture, folding gently to combine.
6. 6Optional: serve warm or chilled as a cooling side with rice; you can also substitute okra (ladies' finger) for the bitter gourd if you prefer.