Recipe courtesy of Bal Arneson
Episode: Meal to Remember
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Bitter Melon Stuffed with Spiced Tomatoes
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 bitter melons
  • 4 tablespoons grapeseed oil
  • 1 onion, chopped
  • 2 tablespoons grated fresh ginger
  • 1 large tomato, chopped
  • 6 to 8 dried curry leaves*
  • 1 tablespoon garam masala
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt

Directions

Preheat the oven to 425 degrees F. 

Cut the melons in half lengthwise and scoop out the pulp and seeds to create a pocket on the inside of each half. Set the melon aside. 

Put 2 tablespoons grapeseed oil in a large skillet over medium-high heat, add the onion and ginger and cook for 4 minutes, or until the onion is soft and golden. Add the tomato, curry leaves, garam masala, mustard seeds, ground turmeric and season with salt. Cook the mixture for 5 minutes, stirring occasionally. Let cool slightly and then spoon into bitter melon halves. Put the halves back together and tie with some kitchen string. 

Put the remaining 2 tablespoons grapeseed oil in a clean skillet and place over medium-high heat. Brown the stuffed melons on all sides and then place them on a baking sheet. Bake until the melons are tender, about 15 minutes.

Cook's Note

*Can be found at specialty Asian and Indian markets. To remove excess bitterness from the melons, generously salt each side of the cut melons and let sit in a colander for 15 to 20 minutes. Rinse the melons well to remove all the salt and then continue with the recipe.

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