Heat 1 tablespoon oil in a pan and stir fry chopped bitter gourd and onion. Set aside. Beat grated coconut and chopped green chilies in a mixer to blend well.
Heat 2 tablespoon oil in a pan. Add mustard and let splutter.
Then add black gram, raw rice, Jeera and curry leaves. Stir for half a minute. Add the coconut-chili mixture to it and stir for 1-2 minutes until a fine coconutty aroma starts coming.
Then add the bitter gourd- onion mixture, pour water and let cook. When water starts boiling add beaten curd and salt, stir well and turn off the flame. Serve with steamed rice.