Photography Credit – Asha Shreedharan
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. Place all in a double layer steamer with the potatoes at the bottom and karela on top. Cook until both are soft and can be easily mashed. This takes around 10-12 minutes.
Remove and mash each separately with a fork or potato masher. Add 1-2 tsp of mustard sauce to the karela and mix and mash further. Mix the onion 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.