4 bitter gourds (karela)
1-2 tsp mustard sauce
salt to taste
Wash and slit the karela lengthwise and remove the seeds. Chop across to have 6 pieces of each karela. Cut the potatoes into half with skin on. Put in a double layer steamer with the potatoes at the bottom and karela on top. Cook till they are both soft and can easily be mashed. This takes 10-12 mins.
Remove and mash each separately with a fork or potato masher. Add 1-2 tsp of mustard sauce into the karela and mix and mash further. Chop the onion fine and mix with the potatoes. Add salt to taste. Serve in a platter with the karela and potatoes side by side. Add a squeeze of lemon if you like.