Amberella 500g skin removed and cut in to desired pieces with the seed.
1 onion sliced
2 green chillies chopped
2 Garlic cloves chopped
1 tsp red chille powder
1/2 tsp turmeric powder
1/2 curry powder
1'' cinnamon stick
1/2 fenugreek seeds
1/2tsp mustard seeds
Coconut milk 2 cups
Salt to taste
1 tbsp sunflower oil
Heat oil in pan, add garlic chopped and onions and green chillie and saute till onions are translucent.
Add in the Amberalla pieces and stir and cook for a minute.
Add all spices except the mustard seeds and stir.
Add the coconut milk and salt and cook until the Amberella is softer but yet little firm and gravy is reduced.
Heat the mustard seeds in another pan and when roasterd crush them with the back of a spoon and sprinkle over the curry and stir.
Sprinkle 1/4 tsp of sugar if desired and adjust seasoning. Take the curry off fire.
Serve as a side dish with rice.