I believe everyone will be aware of the medicinal value of this Bitter guard. We do prepare fryums out of this. This will take a week to complete the process. I am giving the exact proportions which I used this time.
Bitter Guard - 2 kgs
Curd - 2 litres
Green Chilies - 100 gms
Cumin Seeds - 2 tsp
Salt - As per taste (it should be slightly high as it has to be stored for months)
Firstly cut the bitter guard in round shape. Don't slice it so thin. While drying it will shrink, so slice it accordingly.
Sun dry it in a plastic sheet for about a 4-5 days, depending on how fast it gets dried up. Store it in a air tight container.