Heat a Kadai. Pour 2 tblsp of coconut oil and fry the chopped karela till they turn brown. Keep it aside
Grind the coconut and jeera into a paste with water. Add the green chilies and grind again. In the last add 5 to 6 curry leaves and give one quick grind.
Add this paste to the fried karela and add salt. It will be of a thick consistency.
Heat this a little. Be careful not to overheat it.
Take 1 tblsp coconut oil in a Kadai and heat it. Add the red chilly, mustard. When the mustard splutters add the remaining curry leaves.
Pour this seasoning onto the above karela mixture.
At the time of serving add curd and mix well. The karela kichdi is ready to be served with rice.
The karela maybe substituted with other vegetables such as lady’s finger or carrot.