You would think that if you combined bitter mustard greens with equally bitter (but perfumed) fenugreek leaves, your curry might be unpalatable—but wouldn’t you know it, your instincts fail you once again. You’ll realize this the moment you taste that first mouthful, redolent with the sweet spices in the bottle masala. The second time I made this curry, I had run out of bottle masala, but I did have the sweeter, three-spice Bangala garam