For the paste:
Grind the ingredients for the coarse paste and keep aside.
Fry the bitter gourd in oil till golden brown. Drain and keep aside.
In a clay pot, heat coconut oil and crackle mustard seeds.
Sauté onions, chillies and ginger till brown. Add the ground ingredients to it. Let it boil for a second. Remove from the fire.
By Ria Samuel