| • | Wash and cut down the gourds crosswise into 1 cm rounds.
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| • | Rub with table salt and turmeric and keep aside for at minimum 20 minutes.
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| • | Dry well on paper towels, fry the pieces in red-hot oil until golden brown.
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| • | Take them aside and drain.
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| • | In a saucepan saute the onion in 2 tbsp oil until very soft and translucent.
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| • | Add garlic and ginger and cook, stirring, until they are fragrant and start to turn golden. Add curry powder and fry, keep stirring.
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| • | Add coconut milk with the same amount of water and a stick of cinnamon.
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| • | Bring it to a boil and simmer for about 10 minutes.
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| • | Combine bitter gourd pieces and lime juice with it and simmer for about 10 minutes longer.
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