Wash and pat dry the bittergourds.
Cut off the tapering top and tail. then cut it into roundlets. the roundlets are about 2mm thick. Don't worry about the seeds, they will fall off as you stirfry them.
Finely chop the garlic and chillies and set aside
Set a frying pan on medium heat and add the coconut oil.
As it heats up add the garlic, chillies and curry leaves.
Add the bitter gourd and slow roast them turning them over as they turn crisp on one side.
Sprinkle salt and stir fry them further.
Once the sides appear with golden and the bitter gourd is fork-tender the bittergourds are ready.
Serve hot with rice and sambhar.