Heat the coconut oil and add the mustard seeds to it. Once they splutter, add the curry leaves and bitter gourd slices to it. Once the bitter gourd slices are crispy fried, take the mustard seeds, bitter gourd and curry leaves out from the oil with a slotted spoon into a bowl. Do not drain the oil too much.
Grind the coconut, yogurt, chillies and cumin to a smooth paste and mix in the salt. Move to a serving bowl and top with the fried mustard seeds, bitter gourd and curry leaves.
This can be served at room temperature. Do not warm it up as the yogurt will separate.