Instructions: *Substitute zucchini if bitter melon is unavailable, but the taste wont be the same; bitter melon is available from most asian groceries)

Heat wok or a large, deep skillet until it seems ready to smoke, then add about 1/4 cup oil. When it smokes, add onion, garlic, chili peppers and lemon grass; stir-fry a couple of minutes, until golden and very fragrant.

Add curry powder and garam masala and toss together a few seconds.

If you prefer an authentically fiery taste, use an entire 3-oz. can of curry paste from an Asian grocery.

Add vegetables and stir-fry 3 minutes. Vigorously shake the can of coconut milk, especially if you have gotten the real thing at an Asian grocery.

Pour into the vegetable mixture. Swish the can clean with 1/2 can of water and add. Stir well and cook until the vegetables are tender. Stir in tamarind powder and chicken. Taste and add salt and freshly ground black pepper. Mound attractively on a round platter and sprinkle with the chopped cilantro if you can get it, or chopped parsley (but it will not taste the same) and/or scallion and the chopped hard- boiled egg. Attractively add the lime slices. Serve with basmati rice.

Basmati Rice:
Put 2 cups of basmati rice in a pot. Add 2 1/4 cups cold water and 1 tsp. salt. Cover and bring to a boil. Reduce to a slow simmer and leave until all the water is consumed. Arrange on a platter. Do not expect it to be as fluffy as long- grain American rice.

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