I am used to eating bitter melon in Southeast Asian recipes, and I must say I am not a big fan because the mild flavors allow the bitterness to overwhelm the dish. This preparation is very tempting though, and can tell from the coconut, chilies, curry leaves, mustards seeds, and more, that this dish would be something I would enjoy. It takes some strong flavors to combat the bitterness, and I think you've done a perfect job of that in this recipe.

Bravo chef!

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