Cut the bitter gourd into small squares, add salt to it and keep aside for 30mins (Even the frozen bitter gourd can be used). Squeeze the water to remove bitterness. Add some water and squeeze the pieces again. (By doing this, we are removing the bitterness, along with it we are discarding some of the medicinal values of bitter gourd. So if you can tolerate the bitter taste, do not squeeze the water from the vegetable).

Heat oil in a pan and fry the bitter gourd pieces till they become crispy.

In a bowl, mix onion pieces, chili powder, tamarind, coconut and salt. (mix well with hands).

Just before serving, mix fried bitter gourd (do not mix before, because the bitter gourd should be crispy to get the best taste of kismuri).