Here's some recipes i collected for you folks off net. I haven't cooked them..so i am not how they taste
But feel free to try them :)
** 1. Bitter melon curry (indian style) **
Bitter melon - 1/2 kg, salt - 2 tsp, turmeric powder - 1/2 tsp, mustard - 1/2 tsp, red chilli powder - 1 tsp.
Cut bitter-melon into fine pieces.Add salt, turmeric powder and leave it for 15 min.Heat 6 tsp of oil in a frying pan, add mustard seeds and when it pops, add 3/4 tsp asafoetida.Squeeze out the water from the bitter-melon and add it to the oil. Add red chilli powder and fry well until fully cooked.
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** 2. Thai dish.. Bitter melon and egg (Mara Pad Kai) **
- Ingredients *
One bitter melon about 8 inches in length
2 eggs
2 Tbs. peanut oil (or lard)
1-2 Tbs. light soy sauce
Dash of ground white pepper
Bitter Melon and Eggs
Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces. Beat the eggs in a bowl with 1 to 2 tsp. of light soy sauce and a dash of ground white pepper.
Heat a wok until its surface begins to smoke. Swirl in the oil or lard and let heat 10 to 15 seconds. Add the bitter melon and sauté in the oil for about one minute. Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes, or until the melon starts to soften. Spread the melon pieces thinly over the wok surface. Pour the beaten eggs evenly over the melon pieces. Let eggs set about half a minute, then flip the mixture over to cook the other side. Cook until eggs are set and lightly browned.
Serves 4-6 with other dishes and rice.
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** 3. Stir-fried Bitter Melon (chinese) **
Serves 4
1 pound bitter melon
3 cloves garlic, chopped
Sauce
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sugar
1 teaspoon salt
3 tablespoons water
2 teaspoons sesame oil
Oil for stir-frying
- Directions: *
Mix together the sauce ingredients and prepare the vegetables. To prepare the bitter melon, cut it in half and remove the seeds, and chop into small pieces. Then blanch the bitter melon by submerging it briefly in boiling water (about 2 minutes).
Note: The main purpose of blanching is to reduce the bitter taste. If desired, you can also degorge the bitter melon as you would an eggplant. Drain the bitter melon.
Heat the wok and add oil. When the oil is ready, add the garlic and stir-fry briefly on high heat until aromatic. Add the bitter melon and stir-fry on medium heat for about 2 minutes. Add the sauce ingredients and stir-fry on medium-high heat for 1 - 2 more minutes. Add the sesame oil, stirring, and serve.
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** 4. Stuffed karela (vegetarian style) **
Recipe type: Reduced fat, cholesterol free
Preparation time: 25 minute
Ingredients:
Karela (Bitter melon) 4, size about 3 inch long. If long one, cut into 3 inch pieces.
Onion, 1 large size, finely chopped
Green chili, 1 finely chopped
Ginger, 1/2 inch finely chopped
Garlic, 2 cloves, finely chopped
Coriander, fresh, chopped, 1 Tbsp
Canola oil, 3 tsp
Besan (gram flour) 2 tsp
Spices:
Red chili powder, 1/2 tsp
Salt, 4 tsp or to taste
Coriander powder, 1 tsp
Turmeric powder, 1/4 tsp
Amchur (Mango powder), 1/2 tsp or lime/lemon juice, 1 tsp
Cummin seeds, 1/8 tsp
Hing
Wash kerala thoroughly with water. If keralas are of longer variety, cut them into pieces of 3 inch size. Remove skin of all the pieces by scraping with a sharp knife.
Keep the skin aside. Slit the karelas length wise. Remove the seeds. Discard the seeds if very hard, otherwise mix them with the skin scrape.
Take 1 tsp salt and apply it thoroughly to all the pieces of karelas. Keep aside for about 1 hour.
Mix 1 tsp salt to karela skin and keep aside for 1 hour.
Heat a non sticking frying pan and add 2 tsp oil. When the oil becomes hot, add cummin seeds and hing. When the seeds becomes dark, add onion, green chili, ginger and garlic. Cook for 2-3 minutes and add all the spices and besan. Stir well and cook until the mixture turns light brown, about 5-7 minutes. Mix half the coriander leaves.
Take the karela skin in a sieve and wash thoroughly with water. Add it to the washed skin scrape above mixture and stir.
Wash the karelas with water. Fill the above mixture in each karela.
Heat a non sticking frying pan and spray oil. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Let them cook for 5-7 minutes. Change the side of karelas and again cover with the lid.
Cook for 5-7 minutes. Sprinkle coriander leaves.
Serve with roti, chapatti, bread, etc.
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I hope it helps :)
I know about the strings, that’s how my mother does it, but I’m far too lazy to do that, so I take my chances. :rotato:
