Mix salt, ginger, garlic, red chillies, white cumin and curd well and marinate the chicken with this mixture for one hour.
Peel the krills and cut them in the middle, remove the seeds and cut them into small pieces, apply turmeric and a tablespoon of salt on them and spread them in the sun for an hour.
Fry finely chopped onion in cooking oil until golden.
Wash the karel two to three times with water, squeeze it and fry it in the same oil.
Then add the spiced chicken and onion to the same pan and mix well and cover and cook on medium heat.
When the chicken is fried, add the bitter gourd and cover it with finely chopped tomatoes.
When the tomatoes are rotten, fry them lightly and sprinkle the green coriander, cover them on a low flame for five minutes and keep them on the tail.
If you put a small lump of jaggery on the tail, the bitterness of bitter gourd will come out completely.
Start with hot chapatis.