Ingredients 

• Bittergourd sliced in thin circles 1 cup
• Maida 1 teaspoon
• Chillipowder 1/2 teaspoon
• Salt a pinch
• Oil 2 dessert spoons
• Mustard seeds 1/2 teaspoon
• Methi seeds 1/4 teaspoon
• Dried red chillies broken 2
• Chopped onions 1/4 cup
• Green chillies sliced 1
• Chopped ginger 1teaspoon
• Curry leaves few
• Grated coconut 1/4 cup
• Jeera 1/2 teaspoon
• Curd 3 cups
• Salt to taste

• Mix together maida ,chilli powder,pinch salt and sliced gourd. 
• Set aside to marinate for 1 hour. 
• Heat oil in a pan and splutter mustard seeds, methi seeds and dried red chillies. 
• When chillies change colour add chopped onions, green chillies, ginger and curry leaves and fry till onions are light brown. 
• Grind together coconut and jeera and add to the onion mix in pan. 
• Fry till coconut turns light brown. Drain out excess oil. 
• Separately deep fry marinated gourd in hot oil. 
• Mix together fried gourd, coconut mix, curd and salt. Serve immediately. 
• If you want to use the salad after a while add curd and salt to the dry ingredients 10 minutes before serving for a better taste.