You will need:

• 1 medium bitter gourd, trimmed, cut into half, deseeded and sliced thinly
• 1 tablespoon ghee
• 1 tsp brown mustard seed
• 1 tsp urad dhal
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 cup thick coconut milk mixed with 1/2 cup pure water
• Rock salt to taste
• 6-8 curry leaves

Blanch the sliced bitter gourd in boiling salted water for 3-4 minutes, drain.

Heat ghee in a heavy-bottomed pot till it looks clear.

Add the brown mustard seed and urad dhal.

When the mustard seed starts to pop and the urad dhal turns golden brown,

add the bitter gourd, turmeric, cumin and salt, and mix well.

Add the thinned coconut milk and crushed curry leaves and simmer until heated

through.

Serve hot with boiled Basmati rice.

(Serves 2)