Slice your bitter melon in half lengthwise then scoop out and discard the seeds/pulp in the center cavity. Cut the bitter melon into roughly 1/4-inch slices. Taste a small piece of the bitter melon. If it is extremely bitter, place it in a colander, sprinkle with a good pinch of salt, and toss to coat. Let it sit for 30 minutes then rinse the salt off and pat the bitter melon dry before proceeding with the recipe. If the bitter melon is palatable and not too bitter, skip this step!

Heat the coconut oil in a skillet set over medium heat. Add the shallot and a small pinch of salt and cook, stirring regularly, until it begins to caramelize and turn golden. Add the ginger, garlic, chili flakes, and smoked paprika and cook for 1 minute. Then, add the bitter melon, a pinch more salt, a pinch of sugar, and a splash of water. Cook, stirring regularly, until the bitter melon is soft and tender. This will take about 8-10 minutes. 

Remove the bitter melon from the heat and set it aside. Add the yogurt and lemon juice to a small bowl along with a small pinch of salt and whisk until smooth. You want the yogurt to be a drizzling consistency so if it seems thick, add a splash or two of water. When you’re ready to eat, serve the bitter melon with a drizzle of the yogurt sauce.