clean, and cut bitter guard in to thin round pieces.
marinate with turmeric powder and salt for 15 minutes.
mean time grind coconut ,green chili and1/2 teaspoon mustard seeds.add 1 or 2 teaspoon curd while grinding coconut.keep it aside.
heat oil in a pan and fry bitter gourd until it become golden brown.make sure that it doesn't get burned.
then slightly mash the fried bitter guard with your hands.then add this to the curd.if curd is too thick add 1/4 cup water and make it loose.
then add grounded coconut paste and salt in to it mix well
heat coconut oil in a pan splutter mustard seeds,then add curry leaves and chili pieces,saute well then add grated coconut.fry until coconut become golden color,then add this to the pachadi and mix well.