1. Heat the mustard oil in a kadai.
2. Fry the bitter gourd. Remove and keep aside.
3. Fry the potatoes till golden.
4. Remove and keep aside.
5. In another kadai, heat the ghee.
6. Add the asafoetida, cumin seeds, fenugreek seeds, green chillies, jaggery and onion seeds.
7. When they splutter, add the fried potatoes and bitter gourd.
8. Mix well.
9. Add the yoghurt, the remaining spices and ginger.
10. Cook on dum for 30 minutes.
11. When soft, add green coriander.
12. Serve hot.

Courtesy: IBNS