Two vegetables typically different in all aspects ,but still how easily they blend together to form a superb curry for rice — thats batata karathya humman…..
INGREDIENTS
1. Potato                              – 1 large
2. Bitter gourd                     – 1 medium sized
3. Grated coconut               – 1 cup
4. Red chilies                     –  10 to 12
5. Tamarind                         –  marble sized
6. Hing                                 –   1 tsp
7. Coconut oil                     –   3 tsp
Procedure 

• . Cut both potato and bitter-gourd in largish squares.
• . Apply salt to the bitter-gourd and keep it aside for some 15 mins .later squeeze out the bitter juice.
• . Now pressure cook both the veggies together for just  one whistle.
•  Roast the red chilies in little oil ..
• .Grind the grated coconut along with the red chilies and tamarind to a smooth paste.
•  When the veggies are cooked add this coconut paste to them ….add sufficient water to adjust the consistency..
• . Turn off when it boils  well..
•  Now add the hing powder and pour the coconut oil on top..
•  Its ready to enjoy with hot steaming rice.

NOTE
1. If you have the bimbuls then you can avoid tamarind and add them while cooking the vegetables..