I find the bittergourd had become less bitter after being kept overnight. Maybe it has absord the sugar from the gravy.

Learnt this recipe from Mazefang of the Vegetarian Society of SG and tried cooking it tonight. Taste-wise, it is fairly acceptable but the bitter gourd is slightly more bitter than I had expected. I wonder whether blanching the bittergourd slices before cooking them will lessen the bitter taste.

I still have half a bittergourd left in the fridge. My husband said I can use fry them with eggs. Although I have eight eggs left, I wonder whether I should still eat them or throw them away because I suspect they might contain melamine too. Or should I remove dairy and eggs completely after I have finish these eggs??

Curry taste is good but the potatoes and long beans haven’t been cooked long enough resulting in still hard potatoes and squeaky long beans.