Bitter gourd & potato curry

Ingredients

• 3-4 medium size Indian bitter gourd - remove seeds and sliced
• 2 medium size potatoes - cut into medium size pieces
• 2 tomatoes - sliced thinly
• 1 red onion - sliced thinly
• 5 garlic - sliced thinly
• 1 tsp black mustard seeds
• 1 tsp fenugreek/halba seeds
• 3-4 sprigs curry leaves
• 1/2 cup thick coconut milk
• 2-3 tbsp curry powder - mix with water for a thick paste
• 1-2 tbsp tamarind juice
• 1/2 liter water
• 4 tbsp oil
• Salt for taste

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Preparation

• When oil is heated, sauté onion and garlic.
  Add mustard and fenugreek seeds.
  Stir and when seeds start to splatter.
  Add curry paste and continue to stir until oil splits.
  Put in all the rest of the ingredients except coconut milk.
  Stir and pour in water.
  Continue to cook until the gourd and potatoes are cooked.
  Pour in coconut milk and gently stir all in.
  Just as curry starts to bubble, remove from heat.

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