Cut bittergaurd in to thin round slices. Add green chilli. Mix salt and turmeric  well on it with hand. Dry it under sun  for 2 hours.  Dip the bittergourd upperi in curd and again dry it under the sun. Repeat it twice. Dry it till it becomes crispy. Keep it in an air tight container. Heat oil in a deep pan. When the oil is boiled  add bittergourd pieces and fry till it is crispy. Drain out from oil and keep it closed in an air tight jar.