bitter melon stir fry
serves 4 | ready in 20 mins.
During my first trip to India in 2023, I had the pleasure of enjoying numerous meals at the retreat center, all of which were lovingly prepared and insanely delicious. One dish in particular was Karela (bitter melon). I couldn’t get enough! When I arrived back home, I was determined to replicate the dish I had in India. This recipe is as close as I’ve gotten.
As the recipe states, this melon is bitter! That makes it great medicine for Pitta. If you find it too bitter, try soaking the sliced bitter melon in salt water for 10 minutes before cooking.
I enjoy a helping of bitter melon atop my dal, kitchari, or as a side dish anywhere I could use bitter taste.
You can find bitter melon at your local Indian grocer.
Ingredients
4 medium bitter melon (karela)
1 tsp Himalayan mineral salt
2 TBS ghee
1 tsp cumin seed
¼ tsp hing
1 onion, sliced
1 tsp turmeric powder
½ tsp cumin powder
1 tsp coriander powder
1-2 TBS jaggery
1 tsp dry mango powder (amchur) or lime juice
2 TBS cilantro, chopped
Doshic Adjustments
🅟 🅚 Enjoy as is.
🅥 Enjoy in moderation.
Method
Peel and wash the bitter melon. Cut in half lenghtwise, and remove the seeds with a spoon. Slice into half moons.
Heat the ghee in a saute pan on medium heat. Add the cumin seeds and hing, and toast for 1 minute, until the aroma is released.
Add the onions, and cook for 2-3 minutes, or until translucent.
Add your spices- turmeric, cumin, and coriander. This is also the time to add the salt. Stir and toast the spices for 30 seconds.
Add the bitter melon and mix well.
Cover the pan and reduce the heat to medium-low. Cook for 10 minutes, stirring occasionally.
Add 1TBS water, cover, and cook for an additional 5 minutes, until the melon is fork-tender.
Once desired texture is achieved, add the jaggery and amchur or lime juice. Mix well until the jaggery melts.
Garnish with cilantro and serve!
Adapted from Meeta Arora of Piping Pot Curry. 📸 Photo credit also goes to Meeta Arora of Piping Pot Curry
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